Back up the fixie Mofo, we’ve got an exciting launch event for you. The invite is more of a ‘wink wink’, exclusive, underground kind of affair so we need you to fix up, look sharp and keep this on the down-low. Just $15 will see you behind the velvet rope – who said money can’t buy style?
Introducing the new Old Money – the timeless classic you loved last year has been given a makeover. The beard has been trimmed and oiled, the quiff is pulled tight into a man bun and there’s a little more swing in its swagger.
Steeped in (recent) history and unconventional tradition, the 2012 release of this wine has affirmed itself in wine history as an instant icon. This release transcends superlatives and can only be described as extraordinary.
This bespoke Cabernet features fruit foraged from the Brand family’s Estate vineyards of Coonawarra.
Traditional, artisan winemaking and inner-city back alley blend testing combine to showcase ripe, vibrant mulberry and blueberry fruit from a glorious 2013 vintage.
We’ve made this wine to drink now – it’s plush, lush and loaded with classic Cabernet characters coaxed from the hallowed terra rossa of Coonawarra.
It’s old school reverence for grape and provenance with a splash of Mofo stylin’ blended for immediate drinking pleasure. If raspy, sexy voice had a flavour, this is it.
Old Money, feels good.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Vinomofo Collaboration Series
Vinomofo’s Collaboration Series wines are all about celebrating hand-picked makers. In working with the most talented winemakers, we’re always humbled to see a wine come to life, from the seedling of an idea to screwcap and everything in between. These bespoke projects let us to get our dream wines to you at the right price, using the strength of our relationships and the buying power of you, our tribe of good wine-loving mofos.
Coonawarra is renowned for its cabernet. To write off other varieties, though, would be simplistic. Some of the best wine from the region is shiraz, which is frequently overlooked in the search for the perfect cab sav. It's riesling is a surprise dark horse, too. Not to belittle Coonawarra cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.