This South of France chardy actually contains nearly 15% mauzac, a local grape variety which gives the wine a delightful charm all of its own. The sunshine down by Med ensures full ripening; the stone fruit and juicy citrus are immediately apparent in the glass. A lick of well-integrated oak gifts just enough texture for some satisfying mouthfeel, before it tapers off for a long and satisfyingly vibrant finish.
“What a mouthful! Both to pronounce and drink. This wonderful chardonnay comes from the Pyrenees region in Languedoc, its wonderfully crafted, lively citrus, fruity peaches & melon, textured but no butterbomb. Cool and collected, enjoy with some oysters cause you fancy mofo.” – Amelia, Wine Dealer
“Lovely aromas of stone fruit and citrus. Fresh and zesty on the palate with well-integrated oak and flavours of ripe apricot, peach and spice. A vibrant wine with a very satisfactory rich finish.”
Full price $40.00 from the producer on 17 December 2019.
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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
- 100% Chardonnay
- Serving Temp.
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.