The first note I wrote for Blood Moon Moonrise is ‘perfect’. It is red winey, cherries, sour, hint of animalé. Blood Moon Moonrise has a full mouthfeel, soft and simple. Blood Moon Moonrise is easy to drink (too easy!). It opens up. 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.
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 Sunbury 2020 Wine Notes
“Scents of mandarin, rose petal, raspberries, very pretty start. Juicy in the palate, light sheath of chalky tannin, puckering, tart finish, some faint nuttiness and almost fino-like character between. Super delicious. Textural. Interesting. Refreshing. This is a good vibe.”
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.
Sunbury is close to Melbourne and known for Shiraz. The cool, dry climate allows Shiraz to slowly ripen and show off the amazing white pepper and dark fruits it is known and loved for. Craiglee if by far the most famous producer of the region. But there is a long history of great wine from the area, dating back to the 1800s.
Is actually one of the parents of Cabernet Sauvignon… along with Sauvignon Blanc (oh! The name makes sense now!). It is most famous for being the third most important grape in quality Bordeaux. But also excels in the Loire Valley (where it lived before it went to Bordeaux), especially Chinon and Saumur. The wines are bright red in colour, highlight aromatic with raspberries, rose petals, violets along with tobacco, cassis and some herbal elements. The best examples can live as long as any great wine.
May not be the most popular or the most famous wine grape, but the good examples are seriously good! Lovely, fleshy/flowery apples and pears, a nice mineral – flinty streak, lemon zest and a touch of dough. I have always described good Chenin as feeling pillowy, and I stand by that. Round and fluffy mouthfeel but the zesty acid kicks it into shape.
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.