98 Points - James Halliday, Halliday Wine Companion
“92/4/4% cabernet sauvignon/petit verdot/cabernet franc. Hand picked from 52yo vines, matured for 29 months in French oak (15% new). Rippling layers of flavour and texture here. So long that it carries itself over the palate and through into the finish... what a finish! Pedigree and happenstance have collided to create a legend. The 2018 will go down as one of the greatest Moss Wood cabernets ever made, alongside the 2001. Special. Closure: Screw cap. 14.5% alcohol. AUD$160 (Drink by 2061)”
96 Points - James Suckling, James Suckling
“Fragrant nose of lavender, blackberry leaves, blackcurrants, cloves, vanilla and mint chocolate. It's full-bodied with firm, seamless tannins and vibrant acidity. Excellent structure and balance. Delicious already, but excellent cellaring potential. Drink or hold. Screw cap.”
94 Points - Gary Walsh, The Wine Front
“It's fair to say, that Moss Wood Cabernet is a very distinctive style. It always tastes like Moss Wood, which is a good thing. MB had a look at this wine also, though I've spent a little more time with it just now seeing what happens with a decent amount of airtime (not sure if that's one word, or two, but looks messy as two).
Red and black berries, violets, dried mint, but also a fair amount of savoury stuff, such as leather, resin and toasty wood, almost a liquorice sort of richness too. Full-bodied, dense and chewy, fresh acidity, saline and seaweed characters, feels a bit gummy with it, and the finish is packed with dry tannin and beefy flavour, and is a little abrupt as a result. It will unfurl with bottle age, is my educated guess, but kind of growly and tense as at now.
(Drink between 2025-2040)”
