2023 Moss Wood Ribbon Vale Chardonnay, Margaret River

A recent addition to the Moss Wood portfolio showing the great strides that have been taken in managing the Ribbon Vale vineyard. This is probably the best release yet. It was a superb season and its shows in a wine of elegance and refinement, yet with layered complexity and sophistication. Nice lemon scents yield to more lemon zest flavours with a chalky acidity sustaining the finish. Oak has been beautifully integrated. Mighty impressive wine.

95 points rayjordanwine.com.au

Voluptuous and plush thanks to all the flavours and texture amassed within. Yellow peaches doused in baking spices, vanilla essence and sweet cedary oak with honeyed-creamy lees yet refreshing acidity too. A decadent style, and fans of big chardonnay will be pleased indeed.

93 points Jane Faulkner winecompanion.com.au

Moss Wood Ribbon Vale Chardonnay is a refined, cool-climate white from Margaret River that combines the region’s hallmark richness with beautifully judged restraint. Sourced from the Ribbon Vale vineyard in the cooler southern end of Wilyabrup, this is a Chardonnay that shows purity, elegance and precision rather than overt power. It’s Moss Wood’s take on modern Margaret River Chardonnay — textural, mineral and quietly complex.

The fruit is hand-picked and whole-bunch pressed, with fermentation in French oak barrels (around 40 to 50 percent new). Winemaker Keith Mugford employs wild yeast, full malolactic fermentation, and extended lees contact with stirring to build mid-palate weight and creamy complexity, while still retaining bright acidity and a clean line of citrus.

In the glass, it shows aromas of white peach, lemon curd, toasted hazelnut, struck flint and subtle spice. The palate is focused and layered, with fine acidity, stone fruit depth, a touch of grilled citrus, and savoury oak integration. There’s a lovely balance between creamy lees texture and crisp mineral drive, finishing long and saline.

Food pairing: Excellent with grilled lobster, roast chicken with lemon and tarragon, scallops with cauliflower purée, or a leek and Gruyère tart. Aged Comté or soft-rind cheeses also match beautifully.

Cellar potential: Drinking beautifully now with a short decant, but will evolve gracefully over 6 to 8 years, gaining nutty, savoury depth and honeyed complexity.