2021 Moss Wood Ribbon Vale Cabernet Sauvignon, Margaret River

An elegant and immediately appealing Ribbon Vale offering a light spray of red fruits, leafy freshness, Moroccan mint, tobacco and cedary oak. It’s medium bodied with supple yet restrained tannins, pops of sweet fruit across the palate and fine acidity keeping this light on its feet. I’d opt to enjoy this in the short term.

93 points Jane Faulkner winecompanion.com.au

Medium-deep red-purple with a briary, tomato-bush and angelica bouquet, the palate medium-full bodied and lively, intense, fine and focused, with bright and attractive cabernet cassis/raspberry fruit backed by fine, persuasive yet supple tannins. Fine, elegant cabernet, worth cellar space. 01 Feb 2024 Drink 2025–2038

93 points Huon Hooke therealreview.com

Moss Wood Ribbon Vale Cabernet Sauvignon from Margaret River is a beautifully crafted, medium to full-bodied red that combines classic Bordeaux structure with the polish and generosity Margaret River does so well. Sourced from the Ribbon Vale vineyard in the cooler southern part of the Wilyabrup subregion, this wine shows the elegance, aromatics and savoury depth that come from a slightly more restrained site compared to Moss Wood’s flagship Cabernet.

The Ribbon Vale vineyard was acquired by the Mugford family in 2000 and has since been carefully reworked to elevate quality, with a strong focus on clonal selection and sustainable farming. Winemaker Keith Mugford handles this wine with meticulous detail — fermentation in open tanks, gentle cap management, and maturation in French oak barriques (around 20–25 percent new) for 18 months. It’s Cabernet Sauvignon with Merlot and Petit Verdot blended in to add roundness and spice.

In the glass, the wine opens with aromas of blackcurrant, mulberry, bay leaf, tobacco and cedar, with hints of graphite and dark chocolate. The palate is structured yet supple, with fine tannins, vibrant acidity and a core of dark berry fruit that flows through to a long, savoury finish. It’s layered and quietly powerful, with balance being the key word — nothing overdone, just clarity and poise.

Food pairing: Best with roast lamb and rosemary, beef fillet with mushroom jus, grilled portobello with balsamic glaze or hard cheeses like Manchego or aged Gouda.

Cellar potential: Will drink well now with decanting, but will reach peak complexity between 2030 and 2040. Built for medium to long-term cellaring.