Vineyard – Shiraz fruit was sourced from the Rice vineyard near Stawell in the Grampians region. Garry Rice uses organic practices – in some years he takes it even further and uses no sprays at all (copper and sulphur sprays are allowed as part of organically certified viticulture). This is essentially down to good planning – he planted his vineyard on a site that doesn’t have the disease pressure that demands multiple sprays year after year.
Winemaking – Whole bunches were crushed and destemmed then left to soak for 3 hours before pressing to old neutral French oak for fermentation and maturation for 6 months. A couple of barrels were left on lees for most of that time. Unfiltered, unfined and wild yeast fermented. No additions other than minimal sulphur.
– Blood Moon Wines
