Description
About Moonfish Wines
Moonfish is the dream of Sydney couple Andrew Campbell and Adina Aron. The name is an idiom that refers to the feeling when you have a knot in your stomach and feel like you are out of your element like a fish out of water undertaking a new venture. The label is a lot of fun and doesn’t take itself too seriously. But we hope to deliver seriously good wine at a good price.
Andrew has always been a big fan of lesser-known regions that can deliver great value; Great Southern in West Australia is one of these areas and Moonfish Wines are a collection of some of the best cool-climate sub-regions in Great Southern.
The Pinot Noir and Chardonnay are off a 35-year-old vineyard in the Denmark area (near Albany) with Karri Loams on a clay subsoil. All wines are aged in seasoned French Oak.
Denmark Chardonnay has 25% Malolactic Fermentation to offset Denmark’s naturally high acidity. It also has 25% battonage (stirring of the lees) but for all that work the wines are still fruit-driven, bright, floral, and in that stone fruit category showing white peaches and nectarines.
Denmark Pinot Noir has beautiful red cherry, raspberries and spice with a touch of toasties from the oak to get a little bit of complexity and secondary characters. It is very hard to get good Pinot Noir at this price point and we like to think the Moonfish delivers exactly that.
The Riesling is an off-dry style sourced from three vineyards with an average age of 30 years from Mt Barker, Denmark and Prorongurup. The wines are then fermented in stainless steel tanks to retain aromatics. It has florals and citrus characters, fruit-weight on the palate with both minerality and acidity to balance.
Frankland River Shiraz is a medium-bodied red from a 20-year-old vineyard, which is arguably the best WA region for Shiraz. It is from a volcanic free-draining gravelly loams vineyard site and spend 18 months in French Oak with 25% new. That gives the wine nice chocolate and coffee notes to add to the dark bramble fruits.
Wines are made by James Kellie and blended with Andrew Campbell.
