Moss Wood Pinot Noir 2024
- 93
- $99
- Drink by: 2026-2034
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Always a fascinating wine. Purists will scream that Margaret River simply can’t do Pinot Noir, even though these guys have been making a fairly decent one for more than fifty years. Sometimes one has to wonder whether the naysayers simply aren’t going to allow Margaret River to have yet another variety that they do so well. The team used 30% whole bunches in the fermentation. The wine then spent a year and a half in French oak barriques for maturation, with 17% of them new. Pale purple/crimson in colour, the aromatics here really do stand out. We have notes of plums, cherries, cranberries, a touch of leaf litter, dried herbs and hint of milk chocolate. Bright acidity runs the length and there is a sleek texture through to very fine grained tannins, before a lingering finish. This is quite delicious and will drink impressively over the next five to eight years, during which time there is no reason to expect that it won’t improve further.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
