Moss Wood 2019 Amy’s
| Wine Facts | |
|---|---|
| Harvested | Glenmore Cabernet Sauvignon – 6th April, 2019 Glenmore Merlot – 22nd March, 2019 Glenmore Malbec – 15th March, 2019 Glenmore Petit Verdot – 10th April, 201 |
| Bottled | 06/11/2020 |
| Released | 01/03/2021 |
| Beaume | Glenmore Cabernet Sauvignon – 13.5° Baume Glenmore Merlot – 12.8° Baume Glenmore Malbec – 13.8° Baume Glenmore Petit Verdot – 13.5° Baume |
| Alcohol | 14.0% |
Wine Facts
Harvested
Glenmore Cabernet Sauvignon – 6th April, 2019
Glenmore Merlot – 22nd March, 2019
Glenmore Malbec – 15th March, 2019
Glenmore Petit Verdot – 10th April, 2019
Bottled - 06/11/2020
Released - 01/03/2021
Beaume
Glenmore Cabernet Sauvignon – 13.5° Baume
Glenmore Merlot – 12.8° Baume
Glenmore Malbec – 13.8° Baume
Glenmore Petit Verdot – 13.5° Baume
Alcohol - 14.0%
Moss Wood 2019 Amy’s – James Suckling, jamessuckling.com
Perfumed notes of wild raspberries, fresh plums, violets, lemon peel, black pepper, sage and star anise. Medium-bodied with bright acidity and silky tannins. Vibrant and savory with a delicious finish. Cabernet sauvignon, merlot, malbec and petit verdot. Drink now. Screw Cap.
Moss Wood 2019 Amy’s – Justin Keay, TheBuyer.net
Baby sister to Moss Wood’s iconic Cabernet, this has been dubbed “Australia’s best value red” and you can taste why immediately: dry, deep dark cassis, great wood integration and long palate persistence make this a steal (. . .). Published April 2021
Moss Wood 2019 Amy’s – Bob Campbell, The Real Review
A blend of cabernet sauvignon, merlot, malbec and petit verdot. Deliciously intense red with juicy cassis, plum, blueberry flavours smothering spicy oak characters. Very approachable now but will become even more complex and interesting with bottle age. Published April 2021
Moss Wood 2019 Amy’s – Huon Hooke, The Real Review
Deep purple/red colour, bright and vibrant, the aromas likewise vibrant and fresh with attractive blue and red fruits and a high-note of violets. Plenty of detail. The wine is elegant but full-bodied in the mouth, with very good concentration of bright fruit and dried herb flavours, backed up by firm,…
Tasting Notes
Colour and condition:
Youthful, deep brick red.
Nose:
Lifted fragrances on the nose with all the aromas of the varietal mix. Plum and white pepper from the Malbec, blackberry from Merlot, dark jube from the Petit Verdot, all backing up the classic Margaret River Cabernet Sauvignon statement of blueberry and red current. For the moment, all this vibrancy masks some nice chocolate and tarry complexity and no doubt this will reveal itself further over time.
Palate:
The wine shows its Yallingup origins with bright blueberry fruit flavours being dominant at the start and then the finish is all about red currant, chocolate and liquorice. The weight is medium to full bodied and the tannins are firm but nicely complemented by the fruit making the wine a very enjoyable youngster.
Vintage Notes
The 2018 calendar year saw a slightly above average rainfall of 1076mm. Unfortunately, much of this rain fell during the flowering period for the 4 varieties that make up the Amy’s, and as such we observed a reduction in yields. The mild conditions during late 2018 and early 2019 meant that we were left to play the waiting game, with flavour ripening occurring quite slowly. This was not an issue, as the weather gods were on our side and we had just the one sizeable rain event (26mm) in March and so weren’t under any pressure to pick the fruit before it was ready.
The Malbec was the first cab off the rank in mid-March, coming into the winery at a very respectable 13.8 Baume, albeit a little lighter in volume terms than we might have hoped for! The Glenmore Merlot
followed a week later, and then the Cabernet Sauvignon (6th April) and Petit Verdot (10th April) reached maturity not too long after. Despite the smaller crops, we were extremely pleased with the condition in which the fruit arrived, free of disease and bird damage.
PRODUCTION NOTES
As with all Moss Wood wines, the fruit was hand-harvested, hand-sorted, de-stemmed and as is our technique for Amy’s, the must pumped into closed fermenters. Each batch was then inoculated for primary fermentation and pumped over three times per day to extract maximum colour and flavour. At the completion of fermentation, each batch was pressed into stainless steel tank to complete malolactic fermentation. Once malolactic fermentation had taken place, free Sulphur Dioxide levels were adjusted to protect the wine during ageing and it was then racked into 228-litre French oak barriques, none of which were new.
The 2019 Amy’s remained in barrel for 16 months to achieve some oak complexity whilst still preserving its vibrant aromas and fruit depth. The final blend was assembled in stainless steel, and fining trials were conducted to determine whether the wine benefited from the use of any fining agents to aid tannin balance. Our tastings determined that the wine was not improved by any of the fining agents and so it remained unfined and was ready for cross-flow filtration. Once the wine had been filtered, it was bottled on the 6th November, 2020.
The final blend is Cabernet Sauvignon 75%, Merlot 13%, Malbec 7%, Petit Verdot 5%.
CELLARING NOTES
With the Amy’s we endeavour to create a wine that is vibrant and approachable at a young age and we recommend early consumption to enjoy these characteristics. However, if you’re so inclined, it will develop with age and will build increased complexity over 10 years.