1990
St. Francis Cabernet Sauvignon Reserve
750ml
$124.99
$99.99
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2004 Moss Wood Margaret River Cabernet Sauvignon 750ml

2004 Moss Wood Margaret River Cabernet Sauvignon

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The 2004 Cabernet Sauvignon Estate spent 24 months in 50% new French oak. There is a small quantity of Cabernet Franc and Petit Verdot included in the blend. Deep crimson-colored, it gives up an alluring perfume of pain grille, spice box, tar, black currant, and blackberry liqueur. This is followed by a harmonious, well-integrated wine reminiscent of a classified growth Saint-Julien from a good vintage. This elegantly rendered wine will develop in bottle for 8-10 years and provide pleasure through 2030.

Moss Wood Winery, located in the Margaret River GI in Western Australia, is owned by Keith and Clare Mugford. Fruit is sourced from their estate vineyards and purchased from selected individual vineyards but never intermingled. Total production ranges from 12,000 to 15,000 cases.

91 Points - Wine Advocate

Producer: Moss Wood Winery
Website: www.mosswood.com.au

Condition/Note:
Price: $98.75
Sale Price: $79.99
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Available Vintages:
1999(750ml)  2000(750ml)  


Varietal: Cabernet Sauvignon
Cabernet Sauvignon is one of the most prominent dark-skinned grape varieties except Merlot in terms of area under vines, but which comprises our largest selection of wines. Grown in just about every wine producing region and climate, Cabernet Sauvignon can express a huge range of aromas, from green peppers in cool climates through to dark jammy fruit in hot regions. Common aromas include blackcurrants, mint, graphite, and forest floor, to name a few. Maturation in small oak barrels can develop a complex range of aromas from cedar wood, cigar box and tobacco to eucalyptus and undergrowth. Cabernet Sauvignon’s success is partly due to its ability to adapt to a range of soils and climates. It is the main constituent of the Bordeaux blend in the revered communes of Pauillac, St. Estephe and St. Julien, and has achieved equal success in California’s Napa Valley. It is grown extensively throughout Southern Australia, with some outstanding examples from the Terra Rossa soil of Coonawarra. Cabernet Sauvignon also plays an increasing role in Tuscany, Italy, where it is blended with native varieties such as Sangiovese to produce the Super Tuscans.

Country: Australia
As the sixth largest producer and fourth largest exporter Australia is now one of the world's most important wine producing countries. Because vinifera vines are not native to Australia, most of the vines are descendants from cuttings imported by early European immigrants. Wineries started producing on a commercial scale in the first half of the 19th century, and since then the industry has experienced some of the biggest evolutionary developments. Originally focusing on replicating the fortified wines of the Old World including Port and Sherry, winemakers also developed their own idiosyncratic styles such as the fortified Muscats and Tokays of north east Victoria, not to mention the more recent, dry Semillons from the Hunter Valley region. The majority of the countries nearly 2000 wineries are relatively new (since 1970) boutique-sized operations, however about 95% of annual production is controlled by the five large companies including; Casella (Yellow Tail), Pernod Richard (Jacob's Creek), and Foster's (Lindemans and Penfolds).For high quality Shiraz and Cabernet Sauvignon, look no further than the regions of Coonawarra, Langhorne Creek, McLaren Vale, Barossa and Clare Valley. In Western Australia, the Margaret River leads in producing Bordeaux style reds as well as elegant barrel-aged Pinots and Chardonnays.

Region: Western Australia

Sub-Region: Margaret River

Type: Red
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used. Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.