The Bloodwood name is synonymous with quality and consistency. The fine wines produced under the Bloodwood label are a reflection of the diversity and promise of the entire Orange region.
Rhonda and Stephen Doyle established and have operated Bloodwood Wines since 1983. Over the last three decades, they have explored the nuances of growing and making wine from this special vineyard site.
The initial grape vines planted at Bloodwood – merlot noir – thrived in the warm, free draining gravels and yielded a first vintage of encouraging quality. Since then, the business has gone from strength to strength, with Rhonda and Stephen continuing to care for and nurture those original vines to produce consistently fine wine.
Rhonda and Stephen wanted to ensure the name of their winery could be easily said and remembered, while still being unique. They settled on Bloodwood – the name of a tough Australian eucalyptus that bleeds red when cut. The couple realised the symbolism carried through when fermenting red wines in new white oak barrels. It can overflow during the peak of primary ferment, leading to what looks like blood on wood – a very powerful image.
Stephen conducts the entire winemaking process, a process that can be very labour intensive. Knowing exactly when to do nothing means he is very much focused on minimal intervention and insists that best wine is, ‘made in the vineyard’.
Split canopy trellising is employed to allow maximum air and light exposure, and the vines are hand-pruned and picked each season. Each bottle of Bloodwood wine is handmade in small batches, which gives each wine a quality of individuality, allowing it to reflect the environment in which it was grown.
Rhonda and Stephen are focused on ensuring each of their wines tells a story of the unique Orange region. This means they do not sell any fruit they grow to other winemakers, nor do they outsource any. This means that the winery is reliant on whatever the vintage gods offer each year.
Bloodwood is home to more than 21,000 vinifera grape vines, which produce a comprehensive variety of red, white and sparkling wines. The flagship wine – the Maurice – is a rich, deep crimson blend with a fine bouquet of dark chocolate, blackcurrants, rich black fruit and vanilla. As with all Bloodwood wines, the Maurice pairs excellently with food, particularly with hearty roasts of local venison, lamb or veal, stuffed with spinach and walnuts. Rhonda has enthusiastically promoted the quality and range of the Orange region’s produce and the way it works with Bloodwood wines.
The Maurice, along with all Bloodwood wines can be tasted at the Cellar Door by appointment. The knowledgeable and friendly staff, including Rhonda and Stephen, will happily show guests through their range of wines at a mutually suitable time.
If quality wine made with minimal intervention appeals to you, a tasting of Bloodwood wines is a must. With a dedication to ensuring each wine tells a story of its unique terroir, while keeping quality and consistency paramount, a glass (or bottle) of Bloodwood is sure to both please your palate and stimulate your mind.