Moss Wood
Wilyabrup Margaret River Sémillon
Margaret River, South West Australia, Western Australia, Australia
Hands up if you’re a Semillon lover?
🙋♀️🙋♀️🙋♀️
I love versatile grapes which can produce a range of sweet, dry, still and sparkling wines and that’s exactly what the golden-skinned Semillon grape can do 🤩
This here is the perfect example of a dry still wine made from 100% Semillon grown in WA’s Margaret River region.
A big thank you to Moss Wood for this sample bottle of their newly released 2020 Semillon. Which received a 96 point rating from Halliday by the way 🥳
This is a Sem that’s drinking beautifully right now however I have no doubt it’ll be exquisite when aged too.
From it’s brilliant straw-like hue to its mouthwatering notes of fresh melon, crunchy apple, fresh lemonade and interestingly lanolin - it looks and smells like it needs to be in your mouth stat. And it doesn’t disappoint on the palate. Especially once it warms up, so don’t have it too cold. It’s medium bodied with yummy notes of guava, apple and something a little savoury - I just couldn’t put my taste buds on it. Yum 😋
This wine was sent to me as a sample, I was under no obligation to post about it.
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy!
Hands up if you’re a Semillon lover?
🙋♀️🙋♀️🙋♀️
I love versatile grapes which can produce a range of sweet, dry, still and sparkling wines and that’s exactly what the golden-skinned Semillon grape can do 🤩
This here is the perfect example of a dry still wine made from 100% Semillon grown in WA’s Margaret River region.
A big thank you to Moss Wood for this sample bottle of their newly released 2020 Semillon. Which received a 96 point rating from Halliday by the way 🥳
This is a Sem that’s drinking beautifully right now however I have no doubt it’ll be exquisite when aged too.
From it’s brilliant straw-like hue to its mouthwatering notes of fresh melon, crunchy apple, fresh lemonade and interestingly lanolin - it looks and smells like it needs to be in your mouth stat. And it doesn’t disappoint on the palate. Especially once it warms up, so don’t have it too cold. It’s medium bodied with yummy notes of guava, apple and something a little savoury - I just couldn’t put my taste buds on it. Yum 😋
This wine was sent to me as a sample, I was under no obligation to post about it.
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy!
PRODUCTION NOTES
One of the defining and beautiful parts to making Semillon is the simplicity of technique. After picking by hand, the bunches were sorted for unwanted contaminants like leaves and stems and then put straight into the presses. The pressed juice was sent to stainless steel tanks, where it was settled for 48 hours and 10°C. Clear juice was racked to a second stainless steel tank where fermentation was carried out by multiple yeast strains and controlled to a temperature of 18°C. After fermentation was completed, the wine was immediately prepared for bottling and was fined with bentonite, for protein stability but needed no other fining. It was then sterile filtered and bottled on 5th July, 2018.
Our intent is to maximise the retention of the young fruit aromas then get the wine quickly in to bottle to capture these and then allow the cellaring process to build the complexity.
abv14%
PRODUCTION NOTES
One of the defining and beautiful parts to making Semillon is the simplicity of technique. After picking by hand, the bunches were sorted for unwanted contaminants like leaves and stems and then put straight into the presses. The pressed juice was sent to stainless steel tanks, where it was settled for 48 hours and 10°C. Clear juice was racked to a second stainless steel tank where fermentation was carried out by multiple yeast strains and controlled to a temperature of 18°C. After fermentation was completed, the wine was immediately prepared for bottling and was fined with bentonite, for protein stability but needed no other fining. It was then sterile filtered and bottled on 5th July, 2018.
Our intent is to maximise the retention of the young fruit aromas then get the wine quickly in to bottle to capture these and then allow the cellaring process to build the complexity.
abv14%
