Moss Wood Cabernet Sauvignon is the estate’s flagship wine and one of Australia’s most celebrated reds, often spoken of as Margaret River’s equivalent to a Bordeaux First Growth. First produced in 1973, it quickly established itself as a benchmark for Australian Cabernet and remains one of the country’s most consistently outstanding wines.
The wine is sourced from the original Wilyabrup vineyard, where gravelly loam soils and a maritime climate provide near-perfect conditions for Cabernet Sauvignon. Old vines, low yields, and meticulous vineyard management deliver fruit of exceptional intensity and balance. Small portions of Cabernet Franc, Merlot, Malbec, or Petit Verdot may be included depending on the vintage, adding complexity and nuance.
In the glass, Moss Wood Cabernet Sauvignon is rich yet refined. Aromas of blackcurrant, plum, and mulberry are layered with cedar, violets, and subtle spice. On the palate, concentrated dark fruit is framed by fine, persistent tannins and vibrant acidity, giving the wine both power and elegance. French oak maturation, typically 24 to 30 months, adds polish and savoury depth without dominating the fruit.
One of the defining features of this wine is its longevity. While approachable in its youth thanks to ripe fruit and supple tannins, Moss Wood Cabernet is built to age for decades. With time, it develops tertiary layers of tobacco, leather, earth, and truffle, rivaling the complexity of the finest Bordeaux.
For collectors and enthusiasts, Moss Wood Cabernet Sauvignon is not only a flagship of Margaret River but also a pillar of Australian fine wine. It represents the region’s ability to produce Cabernet of international stature — wines of depth, grace, and remarkable staying power.