Blood Moon Bannockburn Shiraz or Sang de Terre comes from an excellent site in Geelong. The Bannockburn Vineyard’ Original Block’. An organically-farmed vineyard that has made many great wines in the past.
With such great fruit, Matt did as little to it as possible to guide it into the wine you have today. One-quarter whole bunches, wild yeast fermentation, aging for 13 months in French oak. No additions apart from a small amount of sulphur. Blood Moon Bannockburn Shiraz is unfiltered and unfined.
Blood Moon Bannockburn Shiraz is a beautifully dark, brooding, spicy, earth wine. It is has a black-fruited core, and the tannins are persistent but not invasive. Blood Moon Bannockburn Shiraz is a wine to drink over the next 10 years. Blood Moon Bannockburn Shiraz will evolve wonderfully. But that spice is appealing right now.
In 2019 Matt Aulich took over Blood Moon from his two business partners. What didn’t change was the love and care that goes into making Blood Moon Wines. The wines are sourced from the Yarra Valley, Sunbury, and Heathcote. There are minimal interventions and additions, but the wines still have beautiful fruit and freshness. You should drink these wines if you love pure, bright, expressive, but restrained Australian wines. They are not the most complex you’ll find. But they are beautiful wines and wines to enjoy.
Within the GI of Geelong, there is some distinctly different climates, diverse soil profiles and strong personalities. And it helps that quite a few producers are making interesting and exciting wines here. Chardonnay, Pinot Noir and Shiraz all excel, but in the right site, there are plenty of other varieties that can do well.
A bit of a chameleon, Shiraz can change how it looks depending on the terroir and/or winemaker influence. The Syrah-based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is opulent and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the distinctive terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.