MOSS WOOD CHARDONNAY 2015

$59.99elsewhere $79.99

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MOSS WOOD CHARDONNAY 2015 is available to buy in increments of 1
Winery notes (2015 Vintage)
"​In keeping with such a good season, this wine has much to recommend it.  The colour is light to medium straw, with green tints and the condition is bright.  The nose has significant volume, with ethereal aromas of limes and blossom, sitting over Chardonnay’s riper fruit characters of peaches and nuts.  Lightly toasty oak notes sit in the background, along with subtle cheese and meaty notes.  This complexity follows along the palate, where there are bright lime, peach and roast cashew flavours.  Structure is firm, with high acidity and some tannins on the finish but this is balanced by full and excellent length."
97/100 Ray Jordan, The West Australian (2015 Vintage)
"​Lots happening in one of the best chardonnays from Moss Wood. There’s a light creamy nougat aroma with a touch of brioche and lightly roasted cashew. The palate has a fine minerality with an expert combination of oak and fruit. Well weighted and very long in the mouth. Love the precision here. (Best drinking: Now to 2025.)"
5 Stars & 95/100 Bob Campbell MW, The Real Review (2015 Vintage)
"​Intense chardonnay with citrus, grapefruit, gun flint, toast and nutty oak flavours undershot with vibrant acidity. The wine is a little closed right now and will clearly benefit from bottle development although it can certainly be appreciated. A classy chardonnay."
Huon Hooke, The Real Review (2015 Vintage)
"​Wilyabrup is a warmer district, famous for its cabernet, so tends to produce a bigger style of chardonnay. This is somewhat old-fashioned and shows plenty of oak and malolactic (butter; butterscotch) characters, full-body and forward-development in its medium yellow colour and rich palate. There are honey, butterscotch and toasty oak aromas and flavours. It has a broad, bulky palate with richness and grip. It’s what winemakers call a more ‘worked’ style, thanks to malolactic, a high proportion of new oak (nearly 50%) and what seems like an oxidative approach to winemaking and maturation."


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