Matt Aulich grows grapes in Sunbury and the Diamond Valley while also sourcing fruit for Blood Moon Wines from other responsible growers all over Victoria. Matt takes a hands-off approach in the winemaking and the result is, textural wines that are considered and harmonic expressions of their time and place.

80% Nero D’Avola from Chalmers Heathcote vineyard with the remaining 20% blended with Sagrantino from Chalmers Merbein site. This wine came about out of a Nero D’Avola yield issue from a few years ago requiring a top off and by happy accident one of Blood Moon’s favourite wines was born.

25% of the fruit was placed in the bottom of the fermenters, the rest gently destemmed over the top. Wild yeasts were allowed to complete the fermentation, with the cap being rolled under the juice by hand once a day for 23 days, before being pressed to old neutral French oak barrels for 9 months maturation.