Critic Reviews
96 Points - James Halliday, Halliday Wine Companion
“There's as much a Moss Wood DNA thumbprint as a regional one here. This shows off violets, cedary/toasty oak (thankfully not too much), chocolate and a slight ironstone character. Fuller bodied yet the palate is smooth and contained with fine-grained, almost silky tannins, plus dabs of sweet mulberries and blackberries with refreshing acidity tying everything together. Rather lovely now but will garner more complexity in time. Closure: Screw cap. 14% alcohol. (Drink by 2041)”
94 Points - Angus Hughson, Vinous
“This engaging 2021 Cabernet Sauvignon appeals with its subtlety rather than raw power. Dried herbs, clay and blackcurrant are finely intertwined with French oak. Firm and mid-weight with a strong core, the Wilyabrup gravels emerge in flavor and texture to drive a strong, tension-filled finish. There's a lovely overall flow and energy. The finish is lovely. (Drink between 2030-2045)”
92 Points - Gary Walsh, The Wine Front
“Not an easy year in Margaret for Cabernet, was 2021. But we look at what's in the glass, and comment on that.
Shows some cedar oak, honeyed red fruit, menthol, green tobacco. It's medium-bodied, quite assertive in acidity, but the tannin gathers up a bit and offers some slightly grainy grip, though the body here is perhaps not equal to the bones. Minty red fruits, new leather, again that sweet honey gloss to red and blue fruit, with a finish of good length. One of those wines that will likely make old bones, and become svelte and succulent, though as at now, it's an article of faith in this grand producer, and vineyard. Let's see. (Drink between 2027-2036)
Original score: 92+ points”
96 Points - Jane Faulkner, Wine Companion
“There’s as much a Moss Wood DNA thumbprint as a regional one here. This shows off violets, cedary/toasty oak (thankfully not too much), chocolate and a slight ironstone character. Fuller bodied yet the palate is smooth and contained with fine-grained, almost silky tannins, plus dabs of sweet mulberries and blackberries with refreshing acidity tying everything together. Rather lovely now but will garner more complexity in time.”
