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Momento Mori Rack & Ruin 2021

Twisted fate of 2 individual wines
  • $82.00

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Primary Notes: Blackberry, black currant Saline

Secondary Notes:

Tertiary Notes:

Body: Medium

Dryness: Dry

Acidity: Medium +

Tannin: Medium -

Alcohol (%): 12%

Origin: Heathcote, Victoria, Australia

Maker: Momento Mori

Grape: Red/White blend

Fermentation: Vegan Steel Only

Awards:

Decanting:

Serving Temperature: Best enjoyed at 8 - 10 degrees

Asian Food Pairing: Korean fried chicken, spring rolls

Western Food Pairing: Pizza, seafood aglio olio

Description

Momento Mori Rack & Ruin 2021


Momento Mori Rack & Ruin comprises of approx 70% Ribolla Gialla and 30% Nero D’avola grown in the rocky, volcanic soils of Mt Camel, Heathcote. The two wines were made separately and also aged separately (100% stainless steel) as it was the intention to release them as individual wines. As it were they were probably the two most standout wines in the winery, a winery full of standout wines.. (2021 was a very good year). Because of that the wine maker found himself drinking these wines from the tank often rather than opening a bottle from the cellar. And because of the proximity of both of the tanks (right beside each other) he naturally had to try them as a blend in my glass. It was somewhat of a revelation, the classic case of the whole being greater than the sum of it’s individual parts.
It was an easy decision to blend these wines considering that this Ribolla Gialla component would have been one of the first Ribollo Gialla’s to be released in Australia, and from some of the only vineyard plantings of the variety in the country. But, beauty has to have the final say. The subsequent wine is stellar on so many levels ! The wine drinks like a light red / dark rosé and should be consumed chilled. 



All of Dane John's wines are made with small ferments, wild yeast, no new oak, no mechanical pumps, no fining, no filtration and no additions at any stage of winemaking or bottling. His philosophy is simple “I’m just trying to make wines as pure and as clean as I can, without adding anything at all. That includes sulphur. I kind of like the constraints of not using sulphur ... I guess it’s like farming organically, it instantly ensures you can only do things gently and in small batches.”
As well as the vineyards they farm are also fortunate enough to work with some like minded and very fastidious growers throughout Victoria. They source high quality organic fruit that has been nurtured with the same philosophies in mind and are ever encouraging and striving for more sustainable and natural farming practices.