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.
The fruit is from Garry Rice’s Grampian vineyard. Planted on a site with low disease pressure allows it to be farmed with low, and sometimes no, spraying.
67/33 Cabernet Sauvignon/Merlot. Made in two batches. The Merlot was destemmed, then worked and plunged once a day. The Cabernet Sauvignon was destemmed and rolled by hand once a day. Skin soak was 22 days. Two thirds of the oak used was new, the rest older neutral French. The wine spent 13 months in barrel. Both batches were wild yeast fermented.
