About a quarter of the fruit was layered as whole bunches on the bottom of the ferementers and the rest was gently destemmed over the top. Wild yeast fermented for 13 days. Pressed to old, neutral French oak for 10 months maturation
The first thing you need to know about Blood Moon Wines is that Matt Aulich is one of the most genuine, affable people you could ever meet. He is soulful and thoughtful. You can tell that he listens to his vineyard in the same pensive way he listens in a conversation with another human. Matt grows grapes in Sunbury and the Diamond Valley while also sourcing fruit for Blood Moon Wines from other responsible growers all over Victoria.
