Vinaceous Wines (established 2007) is also owned and operated by marketer Nick Stacy & winemaker Mike Kerrigan; part of the new movement of non-traditional wine producers – choosing to source grapes from the best vineyards in the premium maritime climate wine regions of Margaret River, Adelaide Hills and McLaren Vale to make their unique range of fine Australian wines. As well as the usual French varietals, Vinaceous champions emerging new varietals such as Pinot Grigio, Vermentino and Tempranillo.
With beautiful, original artwork inspired by the late 1800’s theatrical billboards, they have received international acclaim & awards and have come to represent a ‘traveling carnival’ of characters! Awarded the producer rating of FIVE STARS in the 2016 James Halliday Wine Companion, the Vinaceous Wines legend continues to grow.
The winemaking philosophy is simple and relatively non–intrusive – to produce fine and distinctive wines, that reflect the individual characteristics of the vineyard and variety.
Many organic principles are incorporated into the vineyard systems.
All nutrition requirements are based upon stringent soil analysis, and a spring application of mineral based fertiliser that is microbially seeded and spread as required. During the warm summer months liquid kelp is used as a conditioner to maintain leaf health so important during the final ripening phase.
Vinaceous always use a very soft fungicide program and rely on organically approved sulphurs and copper, as the backbone of their programs, used in conjunction with canopy manipulation to reduce the incidence of pests and disease.
It is a ‘holistic approach’; with each component affecting the next with a strong emphasis on soil and plant health as a natural deterrent to pest and disease.
Fruit is sourced from a single vineyard in the sub-region of Wilyabrup, Margaret River from mature vines.
To make Voodoo Moon, traditional winemaking techniques are used to achieve full colour and extraction. The wine is matured in 100% French oak barriques for 12-15 months before final blending is completed by Michael Kerrigan and Nick Stacy.
This wine is dark, deep purple in colour and has a brooding and perfumed bouquet. The palate is rich, layered and textured – really fills the mouth with its immense power and weight, but retains its finesse with long, soft integrated tannins. The Vinaceous Voodoo Moon will cellar and improve for 8 – 10 years, but equally appeals as an immediate drink.
Match with roast meats, braises and mature cheeses. Approximately 625 dozen produced.