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Primary Notes: Blackberry, black currant Saline
Acidity: Medium +
Tannin: Medium -
Alcohol (%): 12%
Origin & Awards
Origin: Heathcote, Victoria, Australia
Maker: Momento Mori
Grape: Red/White blend
Fermentation: Vegan Steel Only
Serving Temperature: Best enjoyed at 8 - 10 degrees
Asian Food Pairing: Korean fried chicken, spring rolls
Western Food Pairing: Pizza, seafood aglio olio
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.
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.