Mimi Flamingo Chardonnay 2017
- Rich, full
- Yarra Valley
Mimi Flamingo may be a premium chardonnay, but that’s not to say she’s without attitude. She’s a hand-picked, whole-bunch-pressed sass machine. Mimi epitomises everything we hold dear here at the ’fo - good wine, made by talented winemakers, that tells a great story.
Bright and perky, Mimi opens with fresh grapefruit and lime. The wonderfully pure fruit is balanced by perfect French oak treatment. There’s heaps of complexity there. Gentle aromas of cloudy apple juice and just-cut white peach, followed by a gently hazelnut finish. You can pop it down in the cellar, too. Of course you can, it’s an Oakridge wine.
Made by Oakridge
Mimi’s been made in collaboration with Oakridge, one of the greatest, and one of our very favourite wineries in the Yarra Valley. When we set out to make Mimi a reality, the Oakridge team were at the very top of our dream chardonnay list. But never in a million vintages did we think we’d see the day. This is important juice for us here at the ’fo, because it’s been crafted by one of our idols.
2017 was THE vintage in the Yarra Valley. We’re talking as close to perfect as you could hope to get. Moderate temperatures coupled with timely rainfall allowed for a faultless growing season. Cool nights during summer allowed for the grapes to be harvested at the optimum ripeness level. Mimi was made from a selection of single vineyards, including Willowlake (one of oldest in the Upper Yarra), and Henk (one of Oakridge’s newest and most exciting). 2017 wines are now entering their peak drinking window and, including Mimi, are wines that can be enjoyed now and for many years into the future.
Mimi is South America’s rebel darling. She does what she wants, when she wants. Which includes leaving her homeland and travelling the world, from the top of mountains to the bottom of the sea, through the neon Tokyo jungle and across the African safarilands. In order to do her story justice, we decided to create six different labels - one for each adventure on her magnificent journey. Each case of Mimi is a mixed bag, every bottle tells a story. The question is, which adventures are you going to get?
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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.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
Pale straw in colour with a green hue. Aroma’s of citrus and white stone fruit with hints of spice and grilled nuts. Flecks of oyster shell sulphide adding complexity. The palate is long and fine, grapefruit and lime citrus are paired with white stone fruit flesh. There is texture here too from the solids fermentation adding layers and volume to wine. A bright yet cool acid line holding everything in place while providing length and drive. A text book premium Yarra Valley Chardonnay.
The 2017 is sourced predominately from the Upper Yarra with 40% sourced from Willowlake which is one of the oldest upper Yarra sites, 30% coming off our Henk vineyard which is arguably the most exciting site that Oakridge has, with the remaining 30% being sourced from the Denton Hill vineyard which is a unique site being a granite soil and close planted to the Mendoza clone. The 2017 vintage was a close to a perfect vintage in the Yarra Valley. Moderate temperatures coupled with timely rainfall allowed for a faultless growing season. Cool nights during summer allowed for the grapes to be harvested at the optimum ripeness level. Resulting wines from this vintage show exceptional purity of fruit and a bright cool acid line, one of the hallmarks of Yarra Valley Chardonnay. These wines are now entering their peak drinking window and the 2017’s, including Mimi Flamingo Chardonnay, are wines that can be enjoyed now and for many years into the future.
The fruit for this wine was hand picked and whole bunched pressed directly to French Oak puncheons for fermentation on full solids with natural yeast. 15% of the oak being new. Upon the completion of fermentation the wine was topped and sulphured and allowed mature in barrel on lees for 10 months, the wine then receives a single filtration prior to bottling.
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.
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...
Seared scallops & vegetable fettuccine with saffron beurre blanc
- 2 carrots, peeled
- 2 green zucchini, ends trimmed
- 375g dried fettuccine pasta
- 1 tsp olive oil
- 12 (about 320g) scallops, without roe
- Saffron beurre blanc:
- 125ml (1/2 cup) white wine vinegar
- 2 purple eschalots, peeled, finely chopped
- 4 whole black peppercorns
- 1 tsp saffron threads
- 180g chilled unsalted butter, cubed
- 2 tbs fresh lime juice
- 2 tbs finely chopped fresh chives
- Salt & freshly ground white pepper
- Use a vegetable peeler to slice the carrots and zucchini lengthways into thin ribbons. Use a small sharp knife to cut the ribbons lengthways into thin strips. Place the carrot and zucchini ribbons in a bowl and set aside.
- To make the saffron beurre blanc, place the vinegar, eschalot, peppercorns and saffron in a small saucepan over medium heat and bring to the boil. Boil, uncovered, stirring occasionally, until the liquid is reduced to about 2 tbs. Strain through a fine sieve into a small frying pan. Discard eschalot, peppercorns and saffron. Place the frying pan over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Continue until all the butter has been incorporated. Remove from heat. Stir in the lime juice and chives. Taste and season with salt and pepper. Set aside.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Place pasta in large bowl. Add the carrot, zucchini and half the saffron beurre blanc. Toss gently to combine.
- Heat the oil in a small non-stick frying pan over high heat. Add the scallops and cook for 1 minute each side or until brown and opaque. Remove from heat.
- Place pasta in serving bowls and top with the scallops. Drizzle with remaining beurre blanc and serve immediately.