Aroma
Lifted and perfumed, showing ripe blackcurrant, blueberry and
plum, supported by hints of violet, red liquorice and dark chocolate.
Subtle cedar, spice and tarry undertones provide depth and complexity.
Appearance
Deep brick red; bright condition.
Palate
The palate carries generous berry and plum flavours with a rich,
medium-full body. Fine, firm tannins sit neatly behind the fruit, giving
length and balance, while a fresh acid line provides definition. The warm
season’s concentration is evident in the wine’s density and depth, yet it
retains the hallmark approachability that defines Amy’s.
Vinification
The fruit was hand-picked and delivered to the winery, where it was
hand-sorted and destemmed. The must was then pumped into stainless
steel closed fermenters and inoculated for primary fermentation. Pump-
overs were conducted three times per day to enhance colour and flavour
extraction. After 14 days on skins, the wine was pressed, and both
primary and malolactic fermentation were completed in stainless steel
tanks.
Following fermentation, the wine was racked to 228 L French oak
barriques, none of which were new, and matured for a total of 16
months. In August 2025, the barrels were racked and blended in stainless
steel. Fining trials were conducted to assess tannin balance, and the wine
was found to require no fining. The 2024 Moss Wood Amy’s was then
sterile filtered and bottled on 1 September 2025.
Cellaring Potential
Enjoyable now for its youthful vibrancy, yet will develop additional
complexity with 8 to 10 years of careful cellaring.
Vintage Notes
The 2023/24 season was warm, dry and early - the warmest growing
season in Margaret River since 2007. Conditions remained warm and dry
from spring through to harvest, setting the scene for small crops and
excellent ripeness. For many, it brought back memories of the mid-
nineties, in particular 1995, when similar years produced wines of
richness and structure.
Flowering took place under clear skies and warm temperatures, and from
that point rainfall was minimal. Only 10mm fell from flowering through
to harvest, leading to smaller bunches and reduced yields, but the fruit
ripened evenly and remained in perfect condition. Cabernet Sauvignon
and its blending varieties all reached full flavour ripeness at moderate
sugar levels, delivering bright fruit and balanced tannins. The median
harvest date for the Amy’s was 28th February, several weeks earlier than
usual, with fruit picked at 13.1° Baume.
