Moss Brothers Moses Rock Cabernet Sauvignon 2019

Aromas of blackberry, sage leaf, and cocoa. An elegant palate showcasing flavours of plum, forest fruits and mocha, with some underlying savoury notes such as dry herb. Integrated oak characters compliment the fruit, the tannins are fine with good persistence.

Forest Grove gravelly loam

Harvested 13th April. Yield 6 tne/ha. The vineyard site is very close to the Margaret River township in the Wallcliffe sub-region. Moss Brothers sources our fruit from our Blacks Vineyard, located on Wallcliffe Road next door to Cape Mentelle, in the southern tip of Margaret River, which used to be one of the backbone vineyards for providing Cape Mentelle with Shiraz, Sauvignon Blanc and Cabernet Sauvignon. Only 10km from Surfers Point, the site has a strong maritime influence and a micro-climate that is unique to Margaret River. It is the epitome of the Wallcliffe sub-region, which is proven to produce Cabernet of equal quality to Willyabrup. This vineyard provides Moss Brothers with an excellent source of consistent premium Margaret River grapes, creating wines that are a true expression of both variety and place. Our winemaker, Rory Parks has spent his entire career working in Margaret River. Having lived and breathed Margaret River wine for almost 20 years, he now has a wealth of experience in how to craft powerful and elegant wines, that speak to the terroir of the area. The Cabernet Sauvignon is grown in a Forest Grove gravelly loam soil type, highly desirable for Cabernet fruit. Our two blocks create different fruit profiles, ideal for blending. Block 1’s soil type is gravelly soil, producing smaller berries, more delicate aromas, tannins and strong colour. Block 2 is planted on slightly more loamy soil, producing more intense and robust tannins and deep colour. The blend of these two blocks creates a wine with exceptional balance

Partial cold soak for extraction of colour and flavour pre fermentation. Some fermentation in open vats with hand plunging, majority fermented in stainless steel temperature controlled tanks. Select parcels remained on skins for up to 10-14 days post fermentation . Pressed direclty to oak for maturations. Individual parcels assessed and blended with minimal fining prior to bottling. Alc 14% pH 3.58 TA 5.8

French oak 10 months