Moss Brothers Moses Rock Cabernet Franc 2022

Partners in Wine WA Review

Cabernet Franc is usually associated with fragrant, lighter or medium-bodied reds, but this Moses Rock release shows a much fuller and more powerful side of the variety. There is still plenty of classic Cabernet Franc perfume, particularly raspberry & cherry, but the fruit has considerably more weight behind it than you might expect. 

It is a structured, full-bodied wine that benefits from approximately 60 minutes in a decanter and a richly flavoured meal. If you enjoy Margaret River Cabernet Sauvignon but want to try something with brighter red fruit and a more fragrant herbal character, this is an excellent place to start.

Serve it at approximately 16°C to keep the raspberry and cherry fresh while allowing its savoury characters and oak to remain balanced.

Tasting Notes

• Appearance: Deep red with excellent colour and concentration.
• Aromatics: Fragrant raspberry, cherry and red fruit, with sage leaf, tobacco and subtle dried herbs.
• Palate: Full-bodied and concentrated, with raspberry and cherry carried through the palate.
• Oak: Toasty French oak contributes cedar, spice and additional savoury depth.
• Herbal character: Sage leaf and gentle leafy notes provide classic Cabernet Franc perfume and freshness.
• Structure: Firm tannins create considerable grip, making this a particularly food-friendly red.
• Finish: Dry and lingering, with red fruit, cedar, tobacco, herbs and toasty oak.

Wine Details

• Vintage: 2022
• Variety: 100% Cabernet Franc
• Region: Margaret River, Western Australia
• Subregion: Wilyabrup
• Vineyard: Single site close to Metricup Road
• Winemaker: Rory Parks
• Harvest: Picked during the cool early-morning hours
• Fermentation: Static fermenters with cultured yeast
• Cap management: Pumped over twice daily
• Pressing: Pressed at approximately one Baumé
• Oak: French oak barriques
• Maturation: 13 months
• Bottled: September 2023
• Alcohol: 14.5%
• Standard drinks: 8.9
• Closure: Screwcap
• Body: Full-bodied
• Serving temperature: 16 to 18°C
• Decanting: Approximately 60 minutes
• Cellaring: Drink now or cellar through approximately 2030

Cabernet Franc in Margaret River

Cabernet Franc is closely related to Cabernet Sauvignon and is one of the traditional red varieties used in Bordeaux blends. In Margaret River, it is normally added in small quantities to Cabernet Sauvignon and Merlot. It can contribute perfume, red fruit, herbs and freshness to the final blend. Straight Cabernet Franc is much less common, making this Moses Rock release an opportunity to experience the variety without Cabernet Sauvignon taking the lead. It should appeal to Cabernet Sauvignon drinkers who enjoy firm structure and savoury complexity but would like something with brighter red fruit and a more fragrant herbal character.

The 2022 Margaret River Vintage

The 2022 growing season began with a cool spring, resulting in a slightly later harvest. Higher-than-average temperatures during January and February assisted with ripening, although individual bunches developed at slightly different rates across the vines. Careful fruit selection was therefore important when determining the ideal harvest date. The Wilyabrup parcel used for this Cabernet Franc developed excellent density and flavour while retaining the raspberry, cherry and herbal fragrance that defines the variety. The resulting wine has the concentration and firm structure of a full-bodied red, balanced by fresh red fruit and aromatic lift.

Winemaking

The grapes were harvested during the cooler early-morning hours. Picking while temperatures are lower helps protect the fruit’s freshness and fragrance on its journey to the winery. After arriving at the winery, the grapes were delicately crushed and transferred into static fermenters. Fermentation was started using a selected cultured yeast. During fermentation, the wine was pumped over twice each day. This introduced oxygen and helped extract colour, flavour and tannin from the grape skins. The ferment was pressed at approximately one Baumé, before all the grape sugar had been converted into alcohol. This was done to control tannin extraction and prevent the finished wine from becoming excessively coarse. After fermentation, the wine was transferred into French oak barriques. It remained in barrel until June 2023, completing a total maturation period of approximately 13 months.

Serving and Cellaring

• Serve Moss Brothers Moses Rock Cabernet Franc at approximately 16°C.
• If the bottle has been stored in a warm room at approximately 22 to 24°C, place it in the refrigerator for around 45 minutes before serving. Serving it slightly cooler will help the raspberry, cherry and sage aromas remain fresh while preventing the wine’s 14.5% alcohol and toasty oak from becoming too noticeable.
• Decant for approximately 60 minutes before drinking. This is particularly worthwhile because the wine’s firm tannins benefit from contact with air. A wider decanter will give the wine greater air exposure, helping its fruit and herbal perfume open while making the tannins feel less drying.

Food Pairing 

• Herb-crusted rack of lamb: The winery’s recommended pairing, particularly when served with grilled artichokes.
• Grilled steak: Protein and fat soften the impression of the wine’s firm tannins.
• Slow-cooked beef: Beef cheeks, short ribs or a rich casserole suit its full body and savoury oak.
• Roast lamb shoulder: Rosemary, garlic and roasted lamb connect naturally with its sage and tobacco notes.
• Beef burger: Try it with mature cheddar and caramelised onions.
• Mushroom dishes: Grilled field mushrooms or mushroom ragù complement the wine’s cedar and earthy characters.
• Roasted vegetables: Eggplant, capsicum, beetroot and artichoke suit its red fruit and herbal flavour.
• Hard cheese: Mature cheddar, aged Gouda or firm farmhouse cheese works well with its fruit and tannin structure.

Frequently Asked Questions

What is Cabernet Franc?

Cabernet Franc is a red grape variety originally associated with France, particularly Bordeaux and the Loire Valley.

It is also one of the parent varieties of Cabernet Sauvignon. Cabernet Sauvignon was created through a natural crossing of Cabernet Franc and Sauvignon Blanc.

Cabernet Franc commonly produces raspberry, cherry, herbs, tobacco and floral aromas.

In plain English, it is closely related to Cabernet Sauvignon but is usually more fragrant and focused on red fruit and herbal flavours.

How is Cabernet Franc different from Cabernet Sauvignon?

Cabernet Sauvignon normally produces darker blackcurrant fruit, more powerful tannins and a broader structure.

Cabernet Franc often has brighter raspberry and cherry flavours, with additional herbs, flowers, tobacco and spice.

This Moses Rock Cabernet Franc is fuller-bodied than many examples, so it retains some of the power Cabernet Sauvignon drinkers enjoy while offering the brighter perfume of Cabernet Franc.

Is this a light-bodied Cabernet Franc?

No. This is a full-bodied and firmly structured expression of Cabernet Franc.

Its 14.5% alcohol, concentrated Wilyabrup fruit, French oak maturation and firm tannins give it considerably more weight than a delicate Loire Valley style.

In plain English, expect a substantial red wine rather than something light and fragile.

What is a static fermenter?

A static fermenter is a fermentation vessel that remains in one position while the grapes and juice are converted into wine.

Because the vessel does not rotate or move the grape skins automatically, the winemaker uses techniques such as pump-overs to mix the ferment and manage extraction.

What is cultured yeast?

Cultured yeast is a selected wine yeast added by the winemaker to begin fermentation.

The yeast converts the natural sugar in the grapes into alcohol.

Using a selected yeast provides greater control and consistency than relying entirely on naturally occurring vineyard and winery yeasts.

What is a pump-over?

During red wine fermentation, grape skins float to the surface and form a thick layer known as the cap.

A pump-over draws fermenting juice from the bottom of the vessel and pumps it over the skins at the top.

This keeps the skins wet and helps extract colour, flavour and tannin. The Moses Rock Cabernet Franc was pumped over twice each day.

What does pressing at one Baumé mean?

Baumé is a measurement winemakers use to estimate the amount of sugar remaining in fermenting grape juice.

Pressing at one Baumé means the wine was separated from the skins shortly before fermentation was completely dry.

This limits further tannin extraction. In simple terms, the winemaker decided the wine had gained enough colour, flavour and structure from the skins.

What is a French oak barrique?

A barrique is a relatively small oak barrel, traditionally holding approximately 225 litres of wine.

Its size allows a relatively high proportion of the wine to interact with the oak.

French oak can contribute cedar, toast and spice while gradually softening and integrating the wine’s tannins.

What does 13 months of oak maturation do?

Time in oak allows the wine’s fruit, tannins and savoury characters to gradually come together.

The barrel also provides very gentle oxygen exposure, which can soften the texture and help prepare the wine for bottle ageing.

For this Cabernet Franc, the oak contributes cedar and toast while supporting its full-bodied structure.

What are firm or drying tannins?

Tannins create the drying or grippy sensation you feel around your gums after drinking red wine.

Firm tannins give a wine structure and help it pair with rich food. They can also support further development in the bottle.

In plain English, this wine has a noticeable backbone and will taste better with food or after time in a decanter.

Why does this wine suit rich food?

Protein and fat in dishes such as lamb or beef soften the drying impression of tannins.

The wine’s full body also gives it enough flavour to stand beside a substantial meal without being overwhelmed.

This is why herb-crusted lamb, steak and slow-cooked beef are particularly suitable pairings.