Aroma
Lifted fruit aromas and distinctly fragrant, more so than usual.
It certainly shows traditional Semillon characters of fig, apple and
lemon but has added dimensions of quince, pear and peach. There is a
complexity of lanolin, mushroom and malt biscuits, although this sits
in the background for the moment, behind a wall of fruit.
Appearance
Pale to medium straw hue, with green tints; bright condition.
Palate
This continues the fruit depth theme of the ’23 vintage, with
bright fig, pear, granny smith apple and citrus flavours, combining
with fresh acidity and full body to give length and generosity. The
other feature of 2023 is well balanced tannins, giving the wine a firm
but smooth finish.
Vinification
The fruit was delivered to the winery where it was sorted and then
whole-bunch pressed. The must was clarified and fermented in
stainless steel. We make this point because Moss Wood Semillon is the
only wine we make that does not spend time in oak. It was seeded with
multiple yeast strains for primary fermentation and once this was
completed, the wine was racked and adjusted with SO2 and fining
trials were carried out. None improved the tannin balance so the wine
is unfined. It was then sterile filtered and bottled on 3rd July.
Cellaring Potential
We suspect the 2023 Moss Wood Semillon will represent a challenge.
It’s such a gorgeous young wine, it can be enjoyed immediately and
we are happy to encourage those who like bright young wines to do
so. However, for those with patience, it will last decades in the cellar
and we recommend at least 10 years to allow the wine to develop
some bottle bouquet. Even then it will still be an awkward teenager
and will need at least a further 10 years to show its true class.
Vintage Notes
Why was it so good? Where do we begin? Let’s look at the rainfall. It
could be the 10% above average rainfall of 1114mm we received during
calendar year 2022, ensuring plenty of soil moisture for the vines. Or it
might be that the rain eased off when we needed it to. During
flowering, we received only 8 days and 21mm of rain, while only
19mm fell during January, February and March, so there was no threat
of dilution or disease.
Or, perhaps it was the temperatures? During flowering there were only
8 days when it dropped below 8°C and only for a total of 25 hours, so
just what we need. Yet, through the summer, the temperatures were
consistently warm but not hot, with our hottest day being 37.9°C. All
the vines revelled in these conditions and the semillon was no
exception. It received 1018 hours in the preferred temperature range
of 18-28°C and a total of 49 hours above 33°, more than enough to
ensure easy progress to full flavour ripeness. The average temperature
across the season was a very pleasant 20.1°.
So, what does all this mean? It’s quite simple, really – we had a classic
Margaret River summer and a classic year resulted. The 2023
combined good crops and high quality and we suspect it’s one of the
great “all round” vintages.