Blood Moon Autumn Moon Shivers Nero D’Avola 2021

Blood moon wines, minimal intervention, maximum love conceived under a blood moon.

Who am i? My name is Matt Aulich and I started blood moon wines in 2014 with a couple of mates. In 2019 I went solo. This is kind of oversimplifying it, but I come at winemaking from two angles:

I really get a kick out flavours and aromas and wine offers a vast spectrum, both in its final bottled form and along the way, from fresh grapes to ferments and barrels. then there’s texture… this is a primal sensory experience, but infinitely nuanced.

The mortal coil is beyond wonderful, but at times, let’s face it, it can be a tough gig. it can be awful. it can be boring. sometimes people want something that harmonises with the good times; sometimes we need to jazz it up, or just to ease the furrowed brow. I try to provide that. in moderation. Or not

I grow grapes in Sunbury and the Diamond Valley and I source other fruit from responsible growers all over Victoria. I’m equally happy working with the traditional french varietals and a suite of italians. the latter are often well adapted to our hotter, dryer farming conditions. I try to make wines that are expressive of time and place, which is where a less-is-more approach in the winery comes in. I believe that everyone should be able to buy good wine. assuming you think mine is good, I try to keep it affordable for you.

The Chalmers Heathcote Vineyard is an east facing sloped site comprised of the famous red Cambrian soils of the area. The lower vineyard from whence came this fruit, is deep red clay-loam. Chalmers aim to follow organic farming principles where possible and are transparent in their communication when it is not. I destemmed the fruit leaving the berries intact, then rolled the cap under by hand once a day. About 25% of the fruit was left wholebunch as a layer at the bottom of the fermenter. No plunging. 24 days on skins. Pressed to old French oak barrels for 10 months rest. Unfiltered, unfined, wild yeast fermented.