This is the second vintage I’ve had of this Blood Moon Promise Schioppettino. 2020 was lovely, but this year, Blood Moon Promise Schioppettino delivers even more. Everything that is great about the grape: Red fruits, curranty, herbal, floral, just a hint of dried spice. The palate of Blood Moon Promise Schioppettino is light, almost ethereal and pleasantly simple.
Drink this Blood Moon Promise Schioppettino over summer I think. On the hot days, chill it slightly and enjoy it like an Italian rosato.
Blood Moon Promise Schioppettino Heathcote 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.
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.
Blood Moon Promise Schioppettino Heathcote 2021 Winery Notes
“Vineyard – The Chalmers Heathcote Vineyard is an east facing sloped site comprised of the famous red Cambrian soils of the area. The lower vineyard is deep red clay-loam while the higher vineyard is complex rocky terrain of ironstone, dolerite, green basalt and jasper. Chalmers aim to follow organic farming principles where possible and are transparent in their communication when it is not.
Winemaking – Bunches were destemmed, leaving the berries as intact as possible. Wild yeasts were allowed to complete the fermentation, with the cap being rolled under the juice by hand once a day for 22 days, before being pressed to old neutral French oak barrels. There have been no additions to this wine (preservative free), and there has been no fining or filtration.
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 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.
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 tannin and flavour. 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.
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.