Each variety was handled separately, and fermentation took place in 100% stainless steel. Both varieties were fermented semi-carbonic. Bottled by gravity with 10 ppm so2 added just prior bottling.

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.