Blood Moon Moonrise Rose is my perfect rose. It is red fruits, floral, doughy and lifted but restrained. Blood Moon Moonrise has a mid-weight mouthfeel, soft and simple. Blood Moon Moonrise is easy to drink (too easy!). Let Blood Moon Moonrise warm up on a cooler day to get the real complexity that Matt has put into the wine. Blood Moon Moonrise doesn’t need food but will cleanse your palate and make anything taste better.
Blood Moon Moonrise Rose Grampians 2021, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Matt doesn’t define what is in the blood Blood Moon Moonrise blend. But I suspect at least part of it is the Cabernet Franc and Chenin Blanc, which he grows in Sunbury, but in 2020 he didn’t get a full crop, so didn’t release those wines. 40% of the grapes are barrel fermented, and the remainder is tank fermented then barrel-aged. It is 100% wild yeast, though. Blood Moon Moonrise is unfiltered, unfined and has a small sulphur addition but nothing else.
Blood Moon Moonrise Rose Grampians 2021 Winery Notes
“Vineyard – Shiraz fruit was sourced from the Rice vineyard near Stawell in the Grampians region. Garry Rice uses organic practices – in some years he takes it even further and uses no sprays at all (copper and sulphur sprays are allowed as part of organically certified viticulture). This is essentially down to good planning – he planted his vineyard on a site that doesn’t have the disease pressure that demands multiple sprays year after year.
Winemaking – Whole bunches were crushed and destemmed then left to soak for 3 hours before pressing to old neutral French oak for fermentation and maturation for 6 months. A couple of barrels were left on lees for most of that time. Unfiltered, unfined and wild yeast fermented. No additions other than minimal sulphur.
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.
A lot of great wine comes out of the Grampians. But for unknown reasons, it is not super popular. Maybe it is the cooler climate outlook of the wines? World-class Shiraz is made here. And more than one Cabernet has been enjoyed too. Riesling and Pinot Gris are the whites to keep your eye out for.
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 rich 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 impressive. 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.
Rose in Europe is like water. It is everywhere, and everyone drinks it. In Australia, Rose has been a second class citizen, often seen as a compromise between white and red. This is not the case at all. Rose is wine style in its own right. It can be still or sparkling. Dry (bone dry!) or sweet. It can be simple or complex. It can be young drinking, or some Rose can age for a long, long time. If you write off Rose, then you are the one missing out.
Rose can be achieved by leaving red grapes on skins for a shorter amount of time. The Saignee (to bled) method sees juice run off the concentrate the liquid to skin ratios. Tache (stain) is a common way to make sparkling Rose, adding a dash of red wine to a white base.
The grape used to make Rose drives the style. Grenache, Pinot Noir, Sangiovese, Nebbiolo are all classic examples. And as you might imagine, they are all quite different in flavour and structure.
Champagne Rose is a delight; some can taste like Red Burgundy with bubbles. Southern France, especially Bandol, excel at top level Rose. Spanish and Italian Rose are often worth seeking for more casual drinking.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.