Would you like me to tell you what this wine is? No, you wouldn’t. You know why? Because then I’d have to triple the price. Black Market Deals don’t just happen by accident, or fall off the back of a truck (they’re carefully unloaded from a truck, though). Our Mofo Buyers spend a great deal of time brokering incredible purchases, based on the collective buying power of our tribe of wine-loving mofos (that’s you). We hide the identity so it doesn’t upset any prior arrangements the winery’s made to sell their wine to other parties at full price. Which, logically, means that when you get wine like this at mofo price, your house should be full of parties.
This wine has skipped a couple of vintages, but we’re stoked to have the 2017, and lots of it, for you mofos who’ve loved this in the past - and for those who will learn that love for the first time. Rich and spicy cherry, plum and dark berries fill the glass, with licorice, black pepper and earth providing an alluring, inky depth. The palate is full and soft, driven by dark, pillowy fruit.
When I started life at Vinomofo as a Wine Dealer, this was my go-to shiraz. It’s pretty much the definition of a crowd pleaser. But it’s not like it’s only suited to a roomful of people. I’ve enjoyed many a bottle of the previous curled up on the sofa, just myself and some crap TV. And at this price, that’s nothing to feel guilty about.
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
Full price $29.00 from the winery on 8 October 2018.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Frankland River
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- olive oil
- 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick
- 2 sprigs of fresh rosemary , leaves picked and finely chopped
- 2 cloves of garlic , peeled and finely sliced
- 1 onion , peeled and finely chopped
- 500 g quality British beef mince
- 200 ml red wine
- 1 x 280 g jar of sun-dried tomatoes
- 2 x 400 g tins of plum tomatoes
- 500 g dried spaghetti
- Parmesan cheese
- Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.
- Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...