Tasting Notes
The wine is comprised of 3 different barrels, the best of 2016. 2 parts Pinot, 1/2 part Syrah. All wines were fermented in stainless steel and spent 7 months each in old Burgundian barrels before being selected and then blended back into stainless steel where the wine spent another 3 months settling before being bottled by gravitiy. The result. A faily serious wine with loads of character and with a vibrancy and purity that belies the sum of its parts.
Momento Mori and most recently, Nikau Farm were founded by Dane Johns, a native New Zealander who honed his craft working for Gippsland legend Bill Downie. Bill is a legend in his own right and someone who definitely helped Dane forge his own path as he now follows a very similar ideology in his winemaking and viticulture.
Dane under the artwork that is the Momento Mori label focusses mainly on Italian varietals sourced from the Chalmers Vineyard, even his Syrah gets a splash of Nosiola! All of his wines are as hand made as it gets…. Small wild ferments, no new oak, no mechanical pumps, filtration, no additions other than the a very small dose of SO2 before bottling for some wines if needed. Given the nature of his operation there are only ever very small volumes of wine produced each year and for those fans of Momento Mori they get snapped up quickly.
| Product Type | Wine Red Blends |
| Volume | 750ml |
| Country | Australia |
| Region | Victoria |
| Sub Region | Yarra Valley Heathcote |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |