Ladies and gentlemen of the ’fo, introducing the February Mofo Awards! And the Best in Class Mofo Award for Best Yarra White goes to...
The Allinda Chardonnay 2016
Allinda are a small northern Yarra winery, nestled in the foothills of the Great Dividing Range. Notably, they’re into biological farming, which I can definitely get on board with. Biological farming is independent of any certification, organic or biodynamic practice, but takes the core philosophy of more attention to the vineyard and runs with it. Essentially, you’re looking after your land’s biology, from microbia to insects - all animal life, in fact. The basic idea is that if you look after the good bacteria, good yeast, good insects, good mammals… they’ll proliferate and look after your vines.
So it’s no surprise that their wines are made to be pure expressions of the vineyard.
At the Tasting Bench
This wine’s youthful, very tightly wound. More oak- and lees-derived texture perhaps expected, but it’s probably because it’s yet to Jack-in-the-Box out of the glass. The fruit is very Yarra, though - it’s oatmeal, nougat, macadamia, with lemon juice and nashi pear overlays. There’s silence around the Tasting Bench as it’s tasted, because it’s a wine that deserves consideration. It’s a serious wine, from its old school label to the way it’s constructed. I reckon it needs a few years in bottle to loosen up ready for the dance floor, but when it does start grooving it might just bust out a breakdance. Allinda deserves your time and consideration.
“Allinda is near Dixon’s Creek (the northern end) in the Yarra Valley. It employs biological grape growing practices; no chemical fertilisers, herbicides and pesticides are used. An effortless wine. Velvety. It tastes of pears and stonefruit, lactose and toasty/spicy oak, a candied apple character hovering but not quite landing. I kept looking at this over a period of time and it just kept charming my socks off. It starts, settles and finishes well.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
In the vineyard, fertilizers, herbicides and pesticides are strictly prohibited, whilst compost teas, fish oil, seaweed extract and humate are applied to feed and nurture a healthy and diverse range of soil organisms and grass species, which in turn release nutrients into the soil to feed the vines, improve soil condition and fruit quality, cultivate natural and healthy wine fruits. Allinda Winery is proud to be one of the few Australian wineries using purely biological farming practices based on the principles of Dr Elaine Ingham who is a globally recognized leading expert in soil biology.
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...