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.

Shiraz 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.  It was a lean year in the Grampians, low yields and late ripening (2 weeks later than usual).

Half of the fruit is fermented as a mix of whole bunch with destemmed fruit, with ferments while being turned by hand. The other half was destemmed and plunged once a day until near dry. Time on skins was 15 days. Matured in a mix of second fill and older neutral french oak barrels for 13 months. Wild yeast fermented.