I’m sure that the team at Moss Wood are sick and tired of the ‘does Pinot Noir work in Margaret River?’ debate. No question that there are better regions, more suited to the glories of this wonderful variety, but in the end, it all depends on what is in the bottle and this is a lovely Pinot, one of the better examples I have seen from Moss Wood. Destemmed into small, open stainless steel fermenters for two days cold soaking. Multiple yeasts used, with hand-plunging three times a day. The fermentation temperature got to a maximum of 32°C. 15 days on skins before pressing to tank for malo and then 228-litre barrels, 12% of them new, for 20 months. 

A pale red. The nose offers cherries, forest floor notes, spices and raspberries. Delightfully fragrant. For those who want to push the debate, the best I can offer is that this wine overcomes any perceived regional deficiencies. Under medium weight, yet with good length and silky tannins. The palate sees notes of bacon fat and animal skins emerging with crunchy acidity before a lingering finish.

Published December 2021