MOFO SECRET DEAL Shiraz 2007
- Medium bodied
- Margaret River
Once upon a time in France, two strangers sat down over a glass of Burgundy. Together they dreamed of bringing a curated collection of the best West Aussie and Burgundian wines to the world. And so birthed a great vinous passion project. In keeping with the fairytale comes this 94 point, museum release Margaret River shiraz.
The fruit for this graceful wine was grown in the backyard of the 5 red star, highly respected Maggie River producer. And it sure caught Halliday’s attention, who fawned over its fragrant array of spice and plum and oak, and fell in love with its medium-bodied palate and first class acidity. In layman’s terms? This cool climate shiraz is bloody beautiful.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Margaret River
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Margaret River is as elusive as it is beautiful, such that you really need to visit to truly grasp its haunting beauty. Über-premium Cabernet, Chardonnay and Semillon Sauvignon Blanc blends grow here. 'Margies' only produces 3% of the country's grapes, but commands over 20% of its premium wine market, and hasn't had an off vintage since 2006. You start to realise how often this region is overlooked when you can list brands like Leeuwin, Cape Mentelle, Vasse Felix, and Voyager, not to mention Cullen, Pierro, Moss Wood, and Deep Woods. It's safe to say that it's time for a revisit.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 6 eggwhites
- 1 1/2 cups (315g) caster sugar
- 2 teaspoons white vinegar
- 1 tablespoon cornflour
- 300ml thickened cream
- Mixed berries, to serve
- Icing sugar mixture, to dust
- Preheat oven to 120°C. Trace a 20cm circle onto a piece of baking paper. Line an oven tray with the baking paper.
- Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until thick and glossy, and the sugar is dissolved.
- Add the vinegar and cornflour and fold with a large metal spoon until just combined. Spoon the mixture onto the prepared tray. Using the traced circle as a guide, use a spatula or pallet knife to shape into a 20cm disc. Bake for 11?2 hours or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely.
- Use an electric mixer to whisk cream in a bowl until soft peaks form. Transfer pavlova to a serving plate. Top with cream, berries and icing sugar.