Exceptional Langtons Classification. Moss Wood includes portions of Cabernet Franc for its cherry and Petit Verdot which contributes bright berry perfumes and a firmer structure. Moss Wood's Cabernet Franc shows less leafiness than Cabernet and can be picked earlier, when the fruit shows ripe berry flavour, similar to summer pudding. Further ripening tends to produce dark plum notes. While still slightly green, Moss Wood's Petit Verdot has an herbal note, more coriander than leaf, an ethereal, aromatic lift, redolent of violets and sweet berries.

Fruit is destemmed into open fermenters, seeded with a pure yeast culture and vinified at temperatures up to 29C. Extraction of colour and flavour is by hand plunging thrice daily. Following ten to nineteen days of skin contact, each batch is drained and pressed as the correct tannin balance is achieved. Components are treated to full malolactic in fermenters then racked into a mix of new and seasoned 225 litre French oak barrels. Assembled in January the following year, the finished wine is returned to oak for twelve months, racked back into barrel before bottling in October.