MOFO SECRET DEAL Chardonnay 2015
- Light, aromatic
- Adelaide Hills
Need a break from the summer sun? Then let’s head to the Hills and chill out over a cool chardy made by a bunch of rockstars. You’re going to love this place - the nights are nippy, the vibes are warm and the white wine is fruity and fresh. And with 95 points and a gold medal, this smokin’ vino is going to burn a hole in the esky.
Located a stone’s throw from its namesake city, the Adelaide Hills is a huge region with diverse climates and topographies that make it perfect for a range of grapes. It’s also a hotbed of innovation, with boutique wineries tracking down and tinkering with the best fruit to turn into stuff that makes your heart race. Get ready, this small batch stunner is going to raise your BPM and make you sweat.
Lift your drinking arm and start the workout with a set of nectarine, peach and blood orange aromas. Then catch your breath before running onto a high energy palate that’s loaded with almonds, hazelnuts and a squeeze of acid. Light-footed but generous, this chardy crosses the finish line with flying colours when it comes to drinkability. Pour yourself a big glass, you’ve earned this, mofo.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Adelaide Hills
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Don't kid yourselves, the Adelaide Hills are bigger and much more diverse than they seem. It stretches over 80km from the Barossa Valley in the North to McLaren Vale in the South. The area is so variable that small pockets such as Piccadilly and Longwood can only ripen marginal such as Chardonnay or Pinot Noir, whereas other specific areas are perfect for peppery Shiraz and ballsy Cabernet. A healthy mix of experienced hands and young hipsters ensure the region stays at the cutting edge of the industry. Natural wines, and new European varieties including Nebbiolo and Gruner Veltliner are some of the more recent highlights to keep an eye out for.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Lemon garlic prawns with linguine
- 500g pkt dried linguine
- 30g butter
- 1/4 cup (60ml) olive oil
- 800g medium green prawns, peeled (tails intact), deveined
- 2 cloves garlic, finely chopped
- 1/2 cup (125ml) lemon juice
- 3 tsp finely grated lemon rind
- 1 tbs lemon thyme leaves
- 1 tsp caster sugar
- 100g baby spinach
- Cook pasta in a large saucepan of boiling salted water until al dente. Drain.
- Meanwhile, heat butter and 1 tbs oil in a large frying pan over medium-high heat. Add prawns and garlic and cook, tossing, for 3-4 minutes or until prawns are just cooked through.
- Whisk lemon juice, lemon rind, lemon thyme, remaining 2 tbs oil and sugar together in a small bowl. Season to taste with salt and pepper. Add lemon dressing to prawns, followed by drained pasta and spinach, then toss well to combine. Serve immediately.