Moss Wood Semillon 2015

Bewertungen (Auszüge):

Peter Bourne, Gourmet Traveller, A Guide to Australia’s Best Semillons
"Winemaker Keith Mugford ferments in stainless steel and bottles early to enshrine the fresh quince, honeysuckle and pink grapefruit aromas of this semillon. Its lanolin-like texture and lemon pith flavours are just right to pair with baked snapper."

Bob Campbell MW, “Cellar Talk wines” – blog.bobcampbell.nz

“Super Semillon” 95 Points

"Bright, fresh and yet surprisingly accessible Semillon with wild flower, toast, citrus, orange zest, apple and spice flavours. The wine has a perfect balance of alcohol sweetness and fruity acidity giving a pleasantly drying and lengthy finish. It promises to age well. Points: 95
Aging: now-2027"

James Halliday – Wine Companion: 95 Points

"Hand-picked, destemmed/crushed, chilled juice, then standard no frills vinification. A wine with a juicy intensity to its power that runs through to an emphatic, lingering aftertaste. On a different page to Hunter Valley semillon, but a good one. 5 stars, Points: 95"

Cameron Douglas – camerondouglasms.blogspot.co.nz
94 Points
"Enticing and distinctive bouquet of white flowers, ripe citrus with suggestions of mandarin and tangerine, sweet hay and gentle yet obvious spice. On the palate – delicious! dry, vibrant, varietal and packed with flavour and texture; some gentle lees and spice moments, lots of acidity add both grip and texture, mostly a grape fruit and tangerine citrus base to the fruit, floral suggestions return and a gentle waxy texture leads to the finish, great balance. Will evolve and grow old gracefully over the next 10 if not 20 years.
Food match: Pan-fried snapper with a minty, zesty, crunchy salad. Points: 94"

Jancis Robinson – jancisrobinson.com
16.5 Points
"Wilyabrup on the front label. Rich, broad, lanolin nose. Already enjoyable in a cross between lemon oil and unsweetened lime juice way. So much acidity it will surely last very well. It should take on more depth. 16.5+"

James Suckling – jamessuckling.com
92 Points
"A fruity and tangy white with peach, apple and tangerine character. Full body, bright acidity. Waxy. Wonderful finish. Points: 92"

Merken

Source
Willyabrup - (sub-region) of Margaret River, Western Australia
Moss Wood Vineyard
Median Harvest Date:
21/02/2015
Bottled:
08/06/2015
Yield:
3.55 t/ha
Alcohol:
14%
Vintage Rating:
10/10

Tasting Notes
The colour and condition are bright, light to medium straw hue, with green tints.
On the nose, the statement is immediately very fresh and lively.  There is a vibrant array of aromas including lime, grapefruit, quince and preserved lemon and underneath a background that suggests lemon shortbread and mushrooms.
This follows through on to the palate which is also delightfully fresh, displaying lemon and grapefruit pith flavours sitting over medium body and fresh acidity. On the finish there is a touch of phenolics, giving the wine the aging platform it needs.

Vintage notes:
The 2015 vintage was one of contrasts.  Regular Spring rain kept the vineyard looking fantastic but it came at a price.  The rain and temperature interruptions meant poor flowering conditions and so Semillon yields were down around 50%.  This contrasted with summer which brought weather more to our liking.  We experienced consistent warmth, although it was the coolest vintage since 2010.  There were only 4 days with maxima above 35⁰C and the hottest day was 37.3⁰C, so ripening was slow but steady, courtesy of these near perfect temperatures.

Blossom on the Marri trees was limited and arrived late, so we conceded some losses to the birds, despite the application of our nets. Careful sorting in the vineyard and winery prevented this causing any quality problems. Apart from this, the vineyard was disease free and the fruit was in excellent condition.

Harvest commenced on 18th February with grapes coming in with a ripeness of 12.9⁰ Baume.

Winemakers comments:
Barrique? No.
After hand picking, the fruit was destemmed, crushed, chilled to 10⁰C and then drained and pressed.  The juice was settled in stainless steel tank for 48 hours and once clarified, was racked to a second tank for fermentation, controlled at 18⁰C, with pure yeast culture.  After ferment had reached dryness, the wine was racked from gross lees and fined with bentonite and isinglass for protein stability and phenolics, respectively.  The wine was then sterile filtered and bottled on 8th June, 2015.

Cellaring Notes:
Although very enjoyable now, courtesy of its fresh fruit flavours and crisp acidity, it will definitely be a keeper.  Moss Wood Semillons of this style and structure have proven themselves capable of cellaring for 30 years.

Your favourite recipe for this wine:
Vietnamese Salmon Noodle Bowl