CONFIDENTIAL [SEC = UNCLASSIFIED]: MEA7.715 - 1100 07 September 2015.
Contraband seizure by Mofo Enforcement Agency. Margaret River, Western Australia - specific site undisclosed but word on the street this is top grade gear.Shipment of brand new and renowned Margaret River Chardonnay 2014, fully labelled and legally marked. Bound for standard retail market with 93 points from Boss Halliday. Agents McMillan and Muldoon have reported that the product is high grade, uncut, was placed in the Top 100 Wines by Halliday and exhibits distinct flavours of white peach, nectarine, spice, some toasty notes with great balance and texture. It is advised that this is likely to be an isolated incident.
The following should be noted about this seizure:
- Awarded 93pts by James Halliday
- “Excellent balance, texture and purity” says our MEA insider
- Well-known 5 star producer
- Quality is assured and demand is high
- To be made available to premium Mofos for 24 hours only
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...
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...