We took a lazy stroll through our imagination and arrived at a deliriously happy place. The air smelled sweet, the sun felt warm, there was a harmony of good tunes, familiar faces, laughter. We wished for a wine to embody this visceral indulgence, one that promised pure escapism.
We looked to our co-conspirator and chardonnay dreamweaver, Barney Flanders. And my, what a fantasy elixir he has created.
Welcome to Arcadia Bohemia.
What is the Vinomofo Series?
This range is all about celebrating and collaborating with the folk who get their hands dirty. The brightest and most passionate wine lovers out there - the winemakers. These are the people who are on site, vintage in and vintage out, turning grapes into magic.
And in working with Australia’s most talented winemakers, we are humbled to help see a wine come to life, from seedling to screwcap and everything in between. We’re talking honest and epic vino, from the best in the business. In Arcadia’s case, Barney Flanders...
Made by Barney Flanders
Let us introduce the man, the myth, the Mornington Peninsula legend – Barney Flanders. Without question one of the best young winemakers in Australia, everything he touches turns to vinous gold, and his chardy is the trophy on top of the pedestal.
Not only that, but he’s a humble, let alone talented, and we couldn’t be more stoked to have his stamp on this latest Collaboration wine.
Okay, let’s talk nitty gritty winemaking details. Hand-picked and hand-sorted from the Lindenderry Vineyard in Red Hill, all fruit for this vino is the P58 clone. In the cool of morning it was gently whole bunch pressed, then the beautifully cloudy juice was transferred to a mix of old and new puncheons. Here, it was left to ferment using indigenous yeasts.
Flanders then oversaw an ambient barrel fermentation over 35 days, before the wine was left on ferment lees to barrel for just under a year. Barney is a big time believer in keeping intervention super minimal, he’s all about letting the grapes do the talking. He’s just a humble servant. The result? A wholesome, clean and incredible chardonnay.
Surrender, and be lead gently by the hand to your flavour nirvana. The dream starts with vibrant citrus and grapefruit notes, with lashings of pear and pineapple. Immerse in this utopia one sip at a time and be revived by invigorating acidity and textural complexity. Step into a pure heavenly garden of 100% hand-picked Mornington Peninsula fruit.
Grown on 24-year-old vines at up to 220 metres above sea level, Arcadia is at once subtle and complex. A wild Mornington delight, this chardonnay unashamedly revels in its own citrus zest, celebrates the stone fruit and adores a good helping of grapefruit. All clove and oak, it’s about time you stepped into this heavenly garden.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Mornington Peninsula
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
This wine has been made by us in collaboration with a hand-picked, boutique producer with both respectable history and irreverent awesomeness. These brands and wines are born from our passion for a variety, a region, a producer and having more control over the flavours that we want to see in a wine. These projects also allow us to get our favourite wines to you at value worth blogging about.
The Mornington Peninsula is one of those places you dream of retiring - once you've made a cool $10m to get you into the Red Hill club. The sublime mix of temperate climate, expansive views, lush hills and pristine beaches is something not many would turn their nose up at. You can rest assured that every winery here has all the money they need, and although the wines may be relatively expensive, they're made as close to idealistic aspirations as possible. It's hard to find a bad wine. The usual cool climate suspects are the mainstay here (Pinot Noir, Pinot Gris, Chardonnay and Riesling) and they range from ethereal to weighty. Whichever end of the spectrum, they're all class.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 400g dried spaghettini pasta
- 1 bunch asparagus, trimmed, cut into 3cm pieces
- 2 medium zucchini, sliced
- 1 1/2 cups frozen peas
- 1/3 cup olive oil
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1 cup finely grated parmesan cheese
- 1/2 cup small fresh mint leaves
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding asparagus and zucchini for the last 4 minutes of cooking time. Add peas for the last 1 minute of cooking time. Drain, reserving 1/4 cup cooking liquid. Return pasta mixture to pan.
- Meanwhile, combine oil, parsley, lemon rind and lemon juice in a jug. Add to pasta mixture. Add cheese, mint and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve.