MOMENTO MORI

gippsland, VICTORIA

Momento Mori was born out of a desire to make wines that first and foremost have respect for the living. ‘MEmento Mori’ is the theory and practice of reflection on mortality, especially as a means of considering the value of life.

Dane Johns started his career in wine by working with Bill Downie in Victoria and later, started his own label with fruits sourced from just a few organic growers throughout the region. Dane initially works primarily with Italian varietals such as Fiano, Moscato Giallo, and Vermentino that shine in this climate. He now lives and works in a beautiful property with his own vineyards of pinot noir and riesling as well as a vegetables’ garden where his wife, Hannah grows produce for the family. Their place is breathtakingly special. 

All of Dane’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.” 

Momento Mori wines are full of character, freshness and purity and above all else, they are alive.