Blood Moon 'Autumn Moon Shivers' Heathcote Nero D'Avola

The Blood Moon ‘Autumn Moon Shivers’ Nero d’Avola (often with a splash of Sagrantino) is a real Heathcote charmer; juicy, vibrant, and full of rustic character. This is Matt’s baby: the fruit comes from Chalmers’ Heathcote Vineyard; sun-drenched, east‑facing slopes planted in famous red Cambrian clay‑loam, farmed organically where possible. Nero makes up about 80% of the blend, with the rest Sagrantino, an unplanned experiment that stuck because it worked so damn well. You’ve got plump sour cherries, raspberries, a lick of balsamic lift, silky tannins, and a clean finish that’s fresh enough to drink now but structured enough to age if you feel like it. Minimal intervention, wild yeast ferment, gentle handling; Matt lets the vineyard do its thing. The result? A wine that feels alive: textural, slightly chewy, with a real sense of place.

Location: Heathcote, Victoria, Australia
Winemaking / Farming Techniques: This wine blends 80% Nero d’Avola with 20% Sagrantino. Grapes are sourced from the organically farmed, east‑facing Chalmers vineyard on Heathcote’s iconic red Cambrian clay soils, plus Sagrantino from Merbein. Fermentation combines 25% whole‑bunch carbonic maceration with gently destemmed fruit. The wine is indigenous‑fermented, unfined, unfiltered, and bottled with minimal sulphur
Style/Body: Medium‑bodied, juicy, with a plush, rustic character balanced by bright acidity and fine tannins
Notes: A vibrant, crunchy red; aromas and palate of sour cherry, tangy raspberry, sappy pickled cherry, topped with a hint of balsamic acidity. Floral bramble, forest herb, and light cola spice mingle seamlessly. It finishes long, fresh, and slightly savoury
Descriptors: Sour cherry, raspberry, floral bramble, pickled cherry, balsamic tang, forest herbs, cola spice, crunchy, vibrant, savoury finish.
Pairing Suggestions: Excellent with barbecued meats, wood-fired pizza, charcuterie, or rich pasta dishes. Also pairs beautifully with hard cheeses and hearty vegetarian fare.