2014 Moss Wood Sauvignon Blanc-Sémillon Margaret River Western Australia
A powerful and complex blend, seemingly made without oak (and not needing it); there is a broader spectrum of flavours than those of the Sémillon, but with slightly less intensity.
(fermented in stainless steel tanks, with 40% of the wine then transferred to used French oak barrels for three months): Pale gold. Lively, mineral-tinged aromas of pink grapefruit, green apple, nectarine and chamomile, with a gingery topnote gaining strength with aeration. Palate-staining citrus and orchard fruit flavors show very good clarity and power, with a hint of tarragon building on the back half. Finishes spicy and chewy, with strong mineral-driven persistence. (JR)
Robert Parker's Wine Advocate
Delicately scented of white peaches, fresh apples and lime blossoms with a grass laced undercurrent, the 2014 Ribbon Vale Sauvignon Blanc Semillon is softly spoken in the mouth with a lovely satiny texture and great freshness on the finish. (LPB)
Wine & Spirits
Moss Wood, one of the founding vineyards of Margaret River, purchased Ribbon Vale in 2000, adding 15 acres to their Wilyabrup estate. While the Moss Wood Sémillon is bottled as a single variety, harvested in three tranches to build layers of flavor, the Ribbon Vale wine blends in Sauvignon Blanc, both varieties harvested early, with an expectation that the Sémillon will take over as it ages. This sees no oak, the winemaking focused on lees stirring for the semillon only. For now, the wine is tight and green, with vibrant floral citrus notes. The leesiness of the Sémillon begins to come through with air, along with a deeper flavor of apple butter. Cellar it for a year or two and let the wine relax in a decanter.
About the producer from Vinous: "With its first vines planted in 1969, Moss Wood is one of Australia's iconic producers and the first winery to be established in the Margaret River region. Keith Mugford, the owner and winemaker, began working at the property in 1979 after receiving his degree in enology from Roseworthy College and eventually purchased the property (then comprising 80 acres, 22 of them planted to vines) from the Pannell family in 1985. Mugford now has 40 acres of vines and his winemaking style, which emphasizes structure and ageworthiness, has remained unchanged since the outset." (JR, 03/2016)