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Both varieties were fermented separately and handled very lightly. Approx 3 days carbonic maceration for each and then gently pressed to 2 amphora (Schioppettino) and 1 stainless steel tank (Syrah). They then spent 9 months in their respective vessels until being blended 2 weeks before bottling at which time 20ppm so2 was added.
New Zealander Dane Johns worked many years as a barista in Melbourne where he learned about roasting, the nuances of blending & flavour infusion. The formative years ahead of his vinous endeavours.
After getting a passion for wine, Dane decided to gain winemaking experience by working several vintages with the innovative Adam Marks at Bress Winery, Central Victoria & famed Bill Downie in Gippsland. He then headed to Europe to work with more of the wineries that he admired, absorbing their knowledge like a sponge. Dane’s passion for wine grew; after some time working in wine retail he took the plunge to release his first wines under the Momento Mori label.
