At a glance

Producer

Moss Wood

Region

Margaret River, Western Australia, Australia

Grape variety

Cabernet Sauvignon

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Bone Dry

Typical price

USD $90-$115

Tasting profile

Vibrant blackcurrant and mulberry fruits, violet, cedar, subtle eucalyptus, background earth and oak spice.

Evolution: With age: develops leather, tobacco, cigar box, dried herb, truffle, and savoury tertiary character while retaining dark fruit core.

At peak: Extraordinary integration of fruit, oak and tertiary elements, seamless tannins, and long, complex finish.

Structure

Acidity

Fresh, medium-plus; supports cellaring.

Tannins

Firm, ripe, prominent but polished.

Alcohol

Moderate (typically 13.5-14.5%).

Aging potential

Excellent; 20+ years in optimal conditions.

Drinking window

Peak drinking

2029 to 2037

Optimal window

2026 to 2042

Current status

Cellar-worthy, entering early drinking phase but will reward further aging.

Current condition

Vivid fruit, prominent tannins, primary and secondary complexity just emerging.

Moss Wood Cabernet Sauvignons are renowned for their long-lived structure and gradual evolution. The 2019 vintage, from a classic Margaret River season, is structured to gracefully mature for two decades, delivering increasing nuance and complexity throughout its aging trajectory.

Food pairing

Prime rib, roast lamb, venison, hard aged cheeses, mushroom Wellington, or dishes with rosemary and thyme.

Serving

Decant

Yes (1-2 hours) — The wine has firm and prominent tannins that can benefit from aeration to soften and enhance its flavors.

Sustainability

Sustainability score: 7/10

Integrated pest management, under-vine composting, minimal synthetic inputs, native vegetation conservation, water-efficient drip irrigation, eco-friendly packaging (lightweight glass), local employment practices.

Moss Wood is recognized for its proactive, science-based sustainable farming in Margaret River, including water conservation and native habitat upkeep, but does not pursue organic or biodynamic certification. They participate in Australia’s national sustainability program and use eco-minded packaging, yet are not formally carbon neutral. Exporting to markets outside Australia increases the carbon footprint, but local consumption is relatively low impact. Their sustainability efforts are above average for premium producers, though there is room to improve by seeking further certification and carbon neutrality.