When the Moss family began their Margaret River vineyard project in 1984 they had a lot of expertise on their side. Senior Moss, Jeff, had been growing grapes his whole life.

David Moss had worked at both Houghton and Moss Wood for a number of years in both the vineyards and wineries.

Peter Moss made stainless steel tanks and winery equipment including actual wineries and boutique breweries.

Jane Moss studied wine making and grape growing at Roseworthy Agricultural College, Australia's leading wine science university.

Wine Styles

David Moss had the concepts about wine styles so the vineyard was planted with these in mind. The original line-up was very neat. Cabernet (Bordeaux) blend, pinot noir, chardonnay and semillon sauvignon blanc blend.

When Moss Brothers opened the cellar door to visitors in 1992, in came the wine lovers with their expertise to influence what wines Moss Brothers would make. By responding to public demand Moss Brothers wine styles moved through the stages of the maturing Australian wine palate.

The outcome? Back to where they started. A tight line-up of stylish wines. The range settled with two notable differences from the original. The semillon and the sauvignon blanc became established as straight varietals.

The pinot noir, a flavoursome and delicious wine, is now available under the Jane Moss label as is a semillon sauvignon blend.

A shiraz and verdelho were added to the line-up in more recent vintages, both varieties proving irresistible additions to the Moss Brothers range.

Two even more recent additions to the range are Moses Rock Cabernet Rose and Autumn Harvest Cabernet. Two new ways to treat the wonderful flavours found in Margaret River cabernet sauvignon.

Vineyard Name

Moss Brothers combine fruit from the original Moses Rock vineyard, now 20 years old, and named after nearby treacherous surf beach, with fruit from contracted vineyards. All contracted fruit is managed to a greater of lesser extent by Moss Brothers Viticultural Management Services ensuring that fruit quality is at its highest.

Winery Capacity

Moss Brothers winery can process up to 400 tonne.   The current average crush over the last 5 years is 280 tonne.

Moss Drummond Hill