2025 Moss Wood Amy's, Margaret River

One of the most popular of all the Moss Wood wines. It comes from the Glenmore vineyard a little further north and is a cabernet sauvignon, merlot, malbec and petit verdot blend. Every year it hits the mark with its delivery of beautiful, rich fruit character. Blackcurrant and dark chocolate on the nose, and a succulent and lavish palate that is so exquisitely balanced and poised. This is one of the best. Drink to 2035.

95 points Ray Jordan Wine Review 2027

Blue and black fruit, raspberry jubes, roses and chocolate box, black olive and nori, light cedar oak and spice. It’s medium-bodied, quite supple in the tannin department, just a quiet grainy grip on offer here, a light glycerol feel lends a certain slipperiness, some savoury nutty flavour and milk chocolate, again the blue fruits with an iodine-laced finish of good length. A very nice drink. Quite approachable too. Drink to 2035.

93 points Gary Walsh for The Wine Front, September 2026

Moss Wood was established in 1969 and is one of the oldest producers in Margaret River. Clare & Keith Mugford, as winemakers, viticulturalists and proprietors, have been making wine and tending the vineyard at Moss Wood since 1984 and 1979, respectively.

Their 2025 Amy’s is a 81/8/8/3 blend of Cabernet sauvignon, Merlot, Malbec and Petit Verdot made from grapes grown in the Glenmore Vineyard. The handpicked fruit was further hand-sorted at the winery, destemmed and the crushed grape must fermented in closed stainless steel with pump overs taking place three times a day for colour and flavour extraction. The wine underwent malolactic conversion in stainless steel before it was matured for fourteen months in well-seasoned oak barriques. The parcels were then racked and blended in stainless steel ahead of being bottled after a sterile filtration at the end of June 2026.

This wine pairs well with roast lamb, beef and mushroom pies or aged cheddar. Its structure also makes it versatile with richer vegetarian dishes like lentil moussaka or mushroom ragù. It’s delicious on release but will develop over several years, gaining savoury depth with age.