Blood Moon Rise Rose Pet Nat Nero d’Avola 2021 harnesses all the best parts of Pet Nat, Nero, and yummy wine. The wine starts with the Nero cherries, plums and herbal notes. There is also some spice, ginger, funk and savoury notes on the nose too.
The palate of Blood Moon Rise Rose is crunchy, fresh, light, the bubbles are soft and the has a pleasantly savoury finish.
If more Pet Nat wines were like Blood Moon Rise Rose I’d stock more Pet Nat wines. This is a great wine for drinking and enjoying now.
Blood Moon Rise Rose Pet Nat Nero d’Avola 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 Rise Rose Pet Nat Nero d’Avola 2021 Winery Notes
“Vineyard – Chalmers Merbein site in the Murray Darling region. Chalmers have spent years refining their approach to viticulture which includes heavy use of organic carbon to improve soil and increase water holding capacity. All nutrient and the majority of fungicide applications utilized are organic. Residual herbicides are not part of the Chalmers regime as soil microbial health is paramount. Mulch and weed control trials are currently underway to permanently remove the need for chemical knock-down herbicide use.
Winemaking – Whole bunches were crushed and allowed to macerate for 3 hours before being pressed to tank for fermentation by wild yeast. After 10 days the wine was chilled and racked then bottled. This wine is made in the méthode ancestrale which means the carbonation is achieved by capturing the ferment before it is finished, and there is no disgorging. So it’ll be cloudy. There have been no additions to this wine (preservative free), and there has been no fining or filtration.
The Murray Darling is the second-largest wine region in Australia. It straddles the Murray River in northwest Victoria and western New South Wales. The biggest plantings are of Chardonnay. However, alternative varieties are the second biggest group of plantings. Interesting things are happening from some old and new producers.
Sicily’s boldest red grape. It is capable of getting very ripe, is very charming with soft acidity. It is often blended with other varieties to balance out its exuberance. Look for flavours of black cherry and plum, liquorice, tobacco and herbal notes. Nero d’Avola is finding its feet in Australia. It has an affinity for warm, dry climates and, therefore thrives in the Murray-Darling climate. This gives growers a chance to make quality, characterful wines from a region often associated with casks.
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.
Methode Ancestrale, Petillant-Naturel, Pet-Nat. The wine finishes primary fermentation in the bottle rather than starting a secondary fermentation in the bottle. It means the bubbles are softer. It is a much cheaper way to produce sparkling but also a bit of a dark art.
The best examples are amazing. The wines often have a hazy look or have sediment as there is often no disgorgement process like Methode Traditionelle (the Champagne method).
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.