2013 Moss Wood Cabernet Sauvignon Magnum 1.5L, Margaret River

Hand-picked, destemmed to open fermenters with cultured yeast, 7 days fermentation and 7 days post-ferment maceration, matured for 28 months in French barriques (30% new). A powerful, full-bodied cabernet that still manages to achieve finesse thanks to the perfect balance of fruit, oak and tannins. An autocratic portrait of cabernet, and of photographic reality.

97 points James Halliday 
 
Dense, rich and ripe cabernet sauvignon with classic blackberry, blackcurrant, cedar, tobacco and spicy oak flavours. Seamless red with a very lengthy finish. Although accessible now this wine clearly has great cellaring potential. 12 MAY 2016 Drink 2016–2033

97 points Bob Campbell MW 

Few Australian Cabernets command the respect of Moss Wood. Since planting its first vines in 1969, the estate has become a benchmark for Margaret River, producing wines of extraordinary consistency, elegance and longevity. Under the guidance of Keith Mugford and Clare Mugford, Moss Wood Cabernet Sauvignon has earned an iconic reputation, regularly standing alongside the finest Cabernet Sauvignons of the world.

The vineyard sits on the ancient gravelly loam soils of Wilyabrup, where a mild maritime climate allows Cabernet Sauvignon to ripen slowly and evenly. The superb 2013 vintage is widely regarded as one of Margaret River's finest, and after more than a decade in bottle this wine has entered a magnificent stage of development while retaining the structure and freshness for many years of further cellaring.

The colour is a deep garnet with brick red highlights. Aromas of blackcurrant, mulberry and dark plum are joined by cedar, dried bay leaf, cigar box and fine graphite. The palate is beautifully composed, carrying mature black fruits across refined tannins and vibrant acidity. Notes of tobacco leaf, cocoa, forest floor and earthy spice unfold through a long, seamless finish that speaks eloquently of this iconic Australian estate.

A magnificent companion to charcoal grilled rib eye, roast venison with juniper, slow braised beef cheeks, aged cloth bound cheddar or roasted portobello mushrooms with thyme and garlic. Drinking magnificently today, this classic Margaret River Cabernet will continue to reward careful cellaring well into the 2040s.