So, this is a huge project.
Dane from Momento Mori's own wine off his home block. Notes from him:
100% hand destemmed fruit into stainless steel and left to start fermentation by it’s own accord. The fermentation was low and slow at relatively low temperatures due to the cool weather (it was April by this stage). No maceration, no plunging, no movement. After about 6 weeks the wine was pressed back into stainless steel for 10 months before being bottled by gravity directly off of its full lees. This is by far the most “less is more” wine I have ever made, and has only been made possible by being able to grow fruit of the highest quality and health. It is a profound and captivating wine that is a very transparent and honest view of time and of place. It has immense energy, purity and vitality that I think can only happen when everything that contributes to a wine aligns in synchronicity and balance.