Always a controversial wine, one wonders whether detractors base their dislike simply on a once-prevailing view that Western Australia cannot or should not make Pinot Noir. These days, we have more than enough evidence that good Pinot can most certainly come from the West. Others simply like the wine because it is attractive and enjoyable drinking. The fruit went into small, open fermenters with 8% whole bunches. A controlled ferment and then 17 days on skins. Into French oak for more than a year, 17% new.

Bright crimson in colour, the nose offers spices, animal fur, truffles, red cherries, a little briary note, undergrowth and dry herbs. Lots of flavour on the palate, which really lifts. Good acidity runs the length. This is a seamless style with very good length, the intensity maintained for the full journey. Soft tannins and a lingering finish. This is one of the better Moss Wood Pinots for some time. Now for six years.