If Semillon had fashion on its side, I wonder how many more interesting wine styles we might see? Moss Wood seems to stubbornly stand by its terminally daggy Margaret River Semillon and, on the basis of this wine, I’m grateful it does.
I’ve not previously had a Moss Wood Semillon quite this old, so was very interested to see how a truly evolved examples tastes. The aroma shows notes that evidently derive from time in bottle, but the trick here is these notes show no coarseness whatsoever; instead, remnant primary notes of lemon and grass move meltingly into butter and honey, the latter more suggestions than full-throttle renditions of these broad aromas. It’s still vibrant at its core, but the overall impression is soft and elegant, like soft fabric with a subtle, tasteful sheen.
The palate has good presence and body right down its line. There’s a bit of primary sharpness both in terms of flavour and structure, but mostly this wine’s flavours are soft and delicate, rich in their way but not at all cloying. Mouthfeel slips this way and that, a slight waxiness lubricating movement over the tongue. This is the pleasure of aged white wine: sharp meets mellow, muscle becomes flesh. Quite seamless from entry through to finish, this moves with the confidence of someone only becomes more attractive with age (and who knows it).
Thank you to Mark Gifford of Blue Poles Vineyard for donating this to the party.