Moss Wood 2013 Pinot Noir
Wine Facts
| Median Harvest Date: | 15/02/2013 |
| Bottled: | 25/11/2014 |
| Released: | 21/09/2015 |
| Yield: | 4.55 t/ha |
| Mean Harvest Ripeness: | 13.8° Be |
| Alcohol: | 14% |
| Vintage Rating: | 10/10 |
Tasting Notes
The final wine has a bright, medium to deep ruby colour. One thing is for sure, it absolutely says “Pinot Noir” on the nose. The fruit aromas are lifted and scented, suggesting strawberries, strawberry jam, cherry, plum and musky notes like quince jelly. Although it’s fresh it is also complex, with the background revealing some quite earthy notes like leather and soil. In addition, there are some restrained, charry oak characters.
Moss Wood 2022 Pinot Noir – Ray Jordan, Ray Jordan Wine
Pinot in Margaret River remains an enigma. Yet when you get good years it works well. The generosity of the ’22 vintage is captured in this pretty and powerful pinot. Wild raspberry and cherry notes with a subtle spice. The palate is deeply intense but delivers a light effortless touch….
Moss Wood 2021 Pinot Noir – Jane Faulkner – James Halliday, The Wine Companion
Vibrant and lively, full of red flowers and redcurrants, black cherries and dried raspberry powder with some red lollies too. The palate is tight, a little lean, yet full of sweet fruit and puckering acidity, which does temper the slight bitter green edge to the tannins. It has an appeal….
Moss Wood 2020 Pinot Noir – Erin Larkin, The Wine Advocate
The 2020 Pinot Noir is concentrated and red fruited, with berries and garden mint. The mint character feels like a vineyard characteristic to me, as I see it so often in the wines, and it sits so well within the red fruit character of the wine, which includes red cherries,…
Moss Wood 2021 Pinot Noir – Erin Larkin, The Wine Advocate
The 2021 Pinot Noir leads with strawberry and garden mint on the nose, which pull through onto the palate. The wine is intense and concentrated, although light in the glass, and it shows a cavalcade of red fruits, briar, rose, cherry, pomegranate and pink peppercorns. This is a really lovely…
WA Wine Review 2024
Ray Jordan “Moss Wood is a family-owned wine company and a pioneer of the Margaret River region. Planted in 1969, Moss Wood is an important founding estate of Margaret River. Clare and Keith Mugford, as viticulturalists, winemakers and proprietors, have been tending the vineyard and making wine at Moss Wood…
Moss Wood 2021 Pinot Noir – Fergal Gleeson, Great Wine Blog
Beautiful aromatics of black and red fruits on the nose. they follow through on tasting along with cola and some fine, earthy tannins. It’s a clean and polished Pinot with great balance and acidity courtesy of a cooler vintage. Not many have followed Moss Wood’s lead on making a premium…
Moss Wood 2021 Pinot Noir – Ray Jordan, Ray Jordan Wine
This cooler vintage was ideal for pinot from this part of Margaret River. Perfumed and highly scented aromas of strawberry and sour cherry with a slightly truffly influence. The velvety palate captures that iron fist in a velvet varietal character. Smooth and seamless with a gossamer like sheen. Beautiful. November,…
Moss Wood 2021 Pinot Noir – Angus Hughson, Wine Pilot.com
This gently fragrant 2021 Pinot Noir offers up fleshy aromas of raspberry compote, tobacco and spice, nicely framed by French oak. Dry, and mid weight, layers of red licorice and raspberry flavours rise up on a supple palate with commendable length. Very approachable to enjoy now and over the medium…
Moss Wood 2021 Pinot Noir – Andrew Caillard, Wine Pilot.com – The Vintage Journal
Medium deep crimson. Very attractive strawberry pastille, red cherry, chinotto aromas and flavours, fine slinky textures, lovely mid palate viscosity and underlying roasted walnut notes. Finishes chalky and minerally with seductive sweet fruits. Early to medium term drinking wine. Drink now – 2027 September, 2023
Moss Wood 2021 Pinot Noir – Ken Gargett, Wine Pilot.com
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…
Vintage Notes
We had an odd start to the summer of 2013. On 30th November 2012, we had a very intense storm with strong winds and hail doing a significant amount of damage, just about identical to a similar event in the beginning of December 1996. All varieties experienced major losses, although the Pinot Noir got off lightly, being only 30% down. After this rocky start, things improved until by the last 2 days of December we reached 40⁰C. That set the theme for the rest of season, although the mercury didn’t return to quite those levels again and we had warm to hot weather all the way through to the end of February.
No surprise then picking commenced 8 days early on 13th February and ripeness of 13.7⁰ Baume was slightly above average. The fruit condition was good, with no disease or damage and flavours were excellent. Things were all in our favour.
Production Notes
All the fruit was hand-picked, sorted, destemmed and then placed in small, open tanks for fermentation. Each batch was soaked at 8⁰C for 72 hours then seeded with selected yeast strains for fermentation and hand plunged 3 times per day. After 12 days on skins the tanks were drained and pressed and after malolactic fermentation the wine was racked into barrel. All barrels were 225 litre French oak and 14% were new. After 18 months the barrels were blended together and the wine was then sterile filtered and bottled on 25th November, 2014.
Cellaring Notes
Like all good Pinot Noirs, the palate is a generous combination of red and dark fruit flavours that are bright and long and lifted, rather than heavy. Underneath this sits a firm acidity and tannin that give the wine the spine and concentration to be a good cellaring prospect. Typically, our Pinot Noir wines retain their fleshy, enjoyable fruit characters until around 10 years old and after this, the secondary characters begin to take hold. Typically this is exemplified by leathery, meaty notes that build the depth of both nose and palate. At the same time the structure begins to soften, and as the impact of tannin and acidity diminish, rounding out the palate and really improving drinkability. Full maturity will be reached well beyond 20 years.