Blood Moon Promise Schioppettino is a wine I have been waiting for for a long time. Matt has sold out just as I got to know the Blood Moon wines. After a long wait, it is here Blood Moon Promise Schioppettino in my shop.
I have a love of Schioppettino that is thanks to a customer of mine who wanted to try some. Blood Moon Promise Schioppettino is faithful to what I love about the grape. Red, curranty, herbal, biscuity. The palate is silken, herbal, spicy.
Now it is a zero addition wine, and it does have an aldehydic finish. If you drink Blood Moon Promise Schioppettino with a meal, you probably won’t notice. On the second night, the finish seemed to have melded back into the flavours though. And ultimately, I love the characters of Blood Moon Promise Schioppettino so much I can forgive the finish.
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.
Victoria’s glamour region for lovers of big red wine. And the core production is Shiraz and Cabernet with ‘guts’. But it is a region that offers a lot of diversity when you scratch the surface. The cooler southern parts border Macedon and make lovely aromatic wines. There is a lot of experimentation and adoption of more drought-resistant Italian varieties with positive results too.
In 1977 the Schioppettino was saved from oblivion in its home of Friuli. Nowadays, Schioppettino has its own sub-zone and is growing in size and popularity. You can also find Schioppettino in Slovenia where it’s called pocaza. The wines are reminiscent of Pinot Noir or Syrah. They tend to be lower alcohol and higher in acidity. They tend to have characters of violets, red berries, pepper, and earthiness. Also known as Ribolla Nera locally.
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.