2024 Moss Wood Amy's Cabernet Merlot Half Bottle 375ml, Margaret River

Moss Wood Amy’s Cabernet Merlot is a vibrant and polished red blend that captures the classic structure and generosity of Margaret River. Produced by one of the region’s founding family estates, Moss Wood, this wine is named after Amy Mugford, daughter of winemakers Keith and Clare Mugford, and represents a modern, approachable take on the region’s Bordeaux-inspired blends. While Moss Wood’s flagship Cabernet Sauvignon is built for decades of aging, Amy’s offers a more immediately expressive style without sacrificing the estate’s trademark quality and precision.

The fruit is sourced from vineyards in the Wilyabrup subregion, the heart of Margaret River’s Cabernet country. The area’s gravelly loam soils over clay provide excellent drainage, encouraging deep root systems and balanced vine growth. The maritime climate, moderated by breezes from the Indian Ocean, delivers warm days and cool nights that allow Cabernet Sauvignon and Merlot to ripen slowly, building flavour concentration while retaining bright acidity. The blend typically consists of Cabernet Sauvignon as the backbone, supported by Merlot, Malbec, and Petit Verdot for plushness, spice, and aromatic lift.

Fermentation takes place in stainless steel to preserve purity, followed by gentle extraction to shape fine tannins. The wine is then matured in French oak, a proportion of which is seasoned, to add structure and subtle complexity without overwhelming the fruit. The result is a beautifully balanced red that reflects both the precision of Moss Wood’s winemaking and the elegance of the Wilyabrup terroir.

In the glass, Amy’s shows a deep crimson colour with vibrant aromas of blackcurrant, mulberry, plum, and violets, layered with hints of cedar and subtle spice. The palate is medium to full bodied, with juicy dark fruit, supple tannins, and a long, graceful finish. It’s generous yet refined, making it an excellent introduction to Moss Wood’s house style.

This wine pairs wonderfully with roast lamb, grilled ribeye, beef and mushroom pie, or aged cheddar. Its structure also makes it versatile with richer vegetarian dishes like lentil moussaka or mushroom ragù. It’s delicious in its youth but will develop beautifully over 8 to 10 years, gaining savoury depth with age.