Moss Wood make a serious Semillon!

While most in Margaret River blend with Sauvignon Blanc Moss Wood make and unoaked single varietal.

There’s lemongrass and nectarine fruit finishing dry with a little chalk. It’s more like a Chablis than most Australian Chardonnay. 

I can’t write about Australian Semillon without referencing the Hunter Valley…

So here we go because of the cooler climate Moss Wood’s Semillon has a much longer growing season – a full 2 months. It’s picked in March rather than January each year.

This means it’s a fuller bodied wine but still has plenty of characteristic varietal acid and freshness.

Really impressive and an unsung hero in the Moss Wood stable.

Posted on greatwineblog, December 2021