Chief winemaker & Co-proprietor, Keith Mugford has been making wine & tending the vineyard at Moss Wood since 1979. In 1984 he was joined by his wife Clare Mugford. They consistently seek and apply proven knowledge & technology, enhancing grape & wine quality & constantly strive to purvey flawless wines from their exceptional sites. The couples exacting viticulture ensures the production of grapes of excellent quality & together they have created a stable of fine wines distinguished by their consistency over each vintages & their ability to age superbly. Their admirable viticultural holdings now include Ribbon Vale Vineyard. Purchased & completely re-trelised in 2000; this Wilyabrup, dry grown vineyard, is only 1200 metres from their original estate & now produces fine Cabernet, Merlot, an exceptional Sauvignon Blanc Semillon.
The Moss Wood and Mugford names are synonymous with uncompromising quality; their relentless & constant goal is to produce the very best possible fruit & faultless great wine.
On 25th June 2019 all barrels were racked and blended in stainless steel and fining trials were carried out. None of the agents offered any improvement so the wine remained unfined, apart from a bentonite addition for protein stability. To complete the process, the wine was sterile filtered and bottled on 12th July 2019.
COLOUR AND CONDITION: The hue is medium to deep straw with a green tint; condition is bright.
NOSE: All the features that give Moss Wood Chardonnay its distinctiveness are on display. The fruit aromas are of peach, orange marmalade, honeysuckle and quince, plus, of course, the usual roast nuts and oat biscuits. There is a light toasty background from the barrels and a touch of caramel and crème brulee from the malolactic fermentation.
PALATE: The palate is full bodied with good acidity and tannin but this firm structure is well and truly complemented by the fruit flavours. There is an array of peach, lime, quince and caramel that provide length and breadth and the finish shows some soft, toasty oak and just enough tannin for good cellaring.
CELLARING: As with all Moss Wood Chardonnays it is very attractive now and can certainly be enjoyed as a youngster. However, it will repay patience and we recommend it be cellared for at least 10 years to allow it to show some bottle age. Full maturity will be reached at 20 years of age.