Moss Wood Semillon
Ray JordanThis wine always has me tearing my hair out – because when you taste it you keep asking why more don’t make a straight varietal Semillon in this pure and pristine style. Delicious with almost sweet primary characters balanced by a crisp powdery acidity. The palate is bright and lively with a long finish.
Bob CampbellRich, ripe and vibrant Semillon with citrus, lemon curd, lime zest and a suggestion of crushed fennel. A weighty, high-energy wine with an appealing hint of bitterness on the finish. Clearly a long-distance runner, although it can be appreciated now. A very serious Semillon.
Wine PilotMoss Wood in Margaret River has been making Semillon for over four decades, and it has a loyal following. Not always as consistent as their other wines, but, as they say in the classics, when it is good, it is very good. The style has seen variations over time and vintage conditions play a role (Moss Wood offer exceptionally detailed reports of vintages on their website if you ever want to get the low down). Semillon from Margaret River is usually blended with Sauvignon Blanc but, at Moss Wood, they prefer to go solo. Hand harvested and then whole-bunch pressed before transfer into stainless steel tanks for 48 hours. Multiple yeast strains are then added for fermentation at 18 degrees to dryness. Then racked, sterile filtered and bottled.
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