Take-away pizza and Moss Wood Cabernet, what's wrong with that? Absolutely nothing! In his latest newsletter, Keith Mugford, Moss Wood's long standing wine maker, compares the newly released 2009 Cabernet Sauvignon to the 2003, one of the wines he really enjoys. As I happen to have the 2003 in my cellar, I thought I better find out about this comparison and if I might like the 2009.
The 2003 Moss Wood Cabernet Sauvignon is a very concentrated wine. It almost tastes as if some water reduction has been applied. I know this is not the case, but the fruit flavours are so intense. In typical fashion, the wine tastes of dark berries, blackberry and mulberry in particular - very attractive. And the structure stands up to this flavour attack. Oak and tannins are well integrated. The wine runs down the palate in equal intensity from front to back.
This will be a balanced wine, which is just at the beginning of its drinking window. The Moss Wood Cabernet is one of maybe half a dozen Australian red wines, which not only increases complexity over time, but actually gets a lot better. I reported on the 1991 a few months ago, which was drinking beautifully. This 2003 wine will increase elegance dramatically from now on. The intensity will remain, as the wine mellows. This wine should be cellared another 3 years at a minimum. It will drink very well for another 20 years if cellared well.
So I am inclined to buy the 2009, but will I live long enough to see it at its peak?