'This might be a vintage behind, but good for the record, and track down if you can. So delicious and charming, and regional in its way.

Bloody, alright. Game meat, toasty brown spice, red cherry, rose hip tea, cinnamon, white pepper and alpine herbs. It’s soft and sumptuous in texture, very gamey and meaty to taste, more pepper too, great lift of herbal detail and a riff of dusty tannin in a web around it all. There’s so much charm here, a hearty red but with freshness on its side; great depth, so much character. Ripper. And look at that price.'

Mike Bennie, The Wine Front, rated : 94 points

Vineyard - 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. 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 - The fruit was harvested across two picks with the aim of building in freshness while retaining structure and ripeness. 25% of the first pick was whole bunch fermented with ferments being turned by hand. The second pick was destemmed and plunged once a day. Matured in a mix of new (15%) and older neutral french oak barrels for 13 months. Wild yeast fermented. Unfiltered and unfined. No adds apart from sulphur. Vegan friendly.

Available in 6 and 12 packs. 10% off 12 packs.

Sang de Lune : Blood of the Moon