On the nose, it shows very interesting complexities: the traditional fruit aromas of peach, melon and citrus; sweet marmalade-like richness with toasty oak; and a smokey almond character from the malolactic fermentation. The palate has similar complexities.
vintage was one of the more difficult ones in Moss Wood’s relatively short history. While the vines were flowering, strong winds swept the vineyard significantly reducing the chardonnay crop. This situation was exacerbated by gusty winds which battered the vineyard for a month from late in September. The worst hail storm in memory on December 11th caused great damage to the pinot and the spirits of the vigneron. Rain in February and March took the edge off summer weather which had promised an exceptional vintage.
The wine was made according to the usual practice at Moss Wood: the grapes were crushed and drained so that there was no skin contact. All pressings were included in the wine with the juices cold settled for three days in stainless steel tanks, inoculated with a pure yeast culture and fermented until half way at 18C. They were then racked into one hundred per cent new French barriques where they finished fermentation. Seventy five per cent of the wine was allowed to go through a malolactic fermentation. The chardonnay was left on its gross lees for three months and spent a further ten months in barrel on its fine lees.
Deep straw colour with some green tints.