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Jeremy's picks for you

Based on the info you provided, these are the wines Jeremy thinks you’ll love!
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    Moss Wood Wilyabrup Cabernet Sauvignon 1994
    Jeremy’s score 95/100

    Rated 0 out of 5

    Intense, ripe and almost confectionary perfume of forest berry fruits and violets, backed by creamy chocolate oak. Long, rich and comparatively sumptuous, the palate is smooth and silky, steeped in fruit and bound by firm, fine tannins. Not the most complex Moss Wood, but a wine with plenty of time ahead.

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    Moss Wood Wilyabrup Cabernet Sauvignon 1995
    Jeremy’s score 96/100

    Rated 0 out of 5

    Typically refined, silky-smooth and fine-grained, this excellent cabernet is still rather closed, with a complex nose of concentrated sweet cassis, smoky, chocolate and creamy oak and a suggestion of capsicum. It has length, poise and all the cellaring potential expected of a fine Moss Wood red.

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    Moss Wood Wilyabrup Cabernet Sauvignon 1996
    Jeremy’s score 96/100

    Rated 0 out of 5

    Opulent, heady aromas of crushed mulberries, blackberries, cranberries and plums, with a hint of spice and sweet cedar/vanilla oak. Luxuriantly ripe and unctuously smooth, it slowly unfolds layers of deep but vibrant dark fruit flavours perfectly entwined with sweet new oak influences and firm, but creamy tannins. Built for the long term.

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    Moss Wood Wilyabrup Cabernet Sauvignon 1997
    Jeremy’s score 89/100

    Rated 0 out of 5

    Slightly under-ripe, herbal and weedy aromas of greenish, stewy red fruit, before a smooth, round and approachable palate that lacks significant intensity or length. Finishes thin, sappy and rather shortish.

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    Moss Wood Wilyabrup Cabernet Sauvignon 1998
    Jeremy’s score 90/100

    Rated 0 out of 5

    There’s little doubt that this very delicate and presently rather herby young cabernet will develop in the bottle. Its restrained and balanced expression of red berry fruit, creamy oak, fine firm tannin and slightly sappy texture should evolve into a good, if not great Moss Wood.

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    Moss Wood Wilyabrup Cabernet Sauvignon 1999
    Jeremy’s score 93/100

    Rated 0 out of 5

    Wild, briary and concentrated aromas of minty small dark berry fruits, with a suggestion of varnish. Plush, smooth and steeped with intense flavours of sweet dark currants and blackberries. Long and richly structured, revealing some very ripe/dehydrated flavours of prunes, currants and bitumen, with a faint suggestion of volatility.

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    Moss Wood Wilyabrup Cabernet Sauvignon 2000
    Jeremy’s score 93/100

    Rated 0 out of 5

    Deep, dark and complex earthy bouquet of small black and red berries and sweet cedar/vanilla oak are backed by nuances of herbs and faintly varnishy aromas. Its rich, voluptuous palate presents a plushness and opulence rare in Australian cabernet, although its spirity warmth is unavoidable. Saturated with pristine berry flavours, it’s framed by firm, tightly knit tannins and finishes with a spiky hint of varnish.

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    Moss Wood Wilyabrup Cabernet Sauvignon 2001
    Jeremy’s score 97/100

    Rated 0 out of 5

    Alluringly deep, complex perfume of pristine small dark berries, mulberries and redcurrants, scented with violets, perfectly integrated cedar/mocha oak and a dusty suggestion of dark olives. Sumptuous, silky palate whose deep core of intense small dark berry flavour is lavishly coated with chocolate/vanilla/cedar oak and bound by supremely fine, satiny tannins. Suggestions of tar and prune reveal some slightly riper fruit, while its structure, power and integration stamp it as a significant wine, perhaps the finest Moss Wood ever.

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    Moss Wood Wilyabrup Cabernet Sauvignon 2002
    Jeremy’s score 95/100

    Rated 0 out of 5

    A fine-grained, more elegant and tightly knit cabernet than has been released under this label for some vintages, with a dusty, cedary fragrance of cassis, dark plums and dark chocolate over suggestions of black olives, dried herbs and capsicum. Surprisingly firm and structured, its long and grainy palate of dark plum, cassis and mulberry flavour finishes long, savoury and slightly herbal, supported by pleasing new oak and powdery tannin.

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    Moss Wood Wilyabrup Cabernet Sauvignon 2003
    Jeremy’s score 96/100

    Rated 0 out of 5

    Luxuriantly smooth, this deeply fragrant, firmly structured, plush and seamless wine marries deep, ripe fruit with superb oak and tannin. Its heady bouquet of cassis, dark plums, blueberries and plain chocolate overlies assertive cedar/vanilla oak, with nuances of forest floor. Steeped in sumptuous cassis and dark cherry-like flavour, the palate has a plumpness and richness of fruit tightly interwoven with cedar/dark chocolate oak and a powdery spine of drying tannin. There’s a hint of confiture about the fruit, while it finishes very slightly spirity, with lingering nuances of dark olives.

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    Moss Wood Wilyabrup Cabernet Sauvignon 2004
    Jeremy’s score 96/100

    Rated 0 out of 5

    Deep dark ruby red in colour, typically ripe and sumptuous, with a confiture-like array of blackberry, cassis, dark cherry, mulberry and dark plum flavour handsomely cloaked in cedar/vanilla oak and coated by exceptionally fine, dusty and powdery tannin. Scented with violets and dried herbs, it’s heady and perfumed. Smooth and silky, it finishes with exemplary length and depth of cassis and berry-like fruit, a hint of warmth and a light mineral presence. Powerful, statuesque and assertive, it’s very impressively balanced.

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    Moss Wood Wilyabrup Cabernet Sauvignon 2005
    Jeremy’s score 95/100

    Rated 0 out of 5

    Finely crafted, firmly structured and elegant, with a deep, dark presence of small berries dark plums and cherries whose slightly baked fruit just marginally attenuates its length of flavour. ItÕs handsomely supported by dusty, dark chocolate/vanilla oak, with undertones of dried herbs and bubblegum. A more restrained and linear wine than recent vintages that requires plenty of aeration to emerge, its generous and succulent palate of deep, dark berry/cherry fruit is underpinned by a very fine-grained spine of tight-knit and drying tannins.