Mimi Flamingo Chardonnay 2016
- Yarra Valley
World, get ready. Mimi 2.0 has arrived. The premium, hand-picked, whole-bunch pressed delight is back, and we reckon this ‘16 vintage is sassier than ever.
Not one to be part of a flock, Mimi left her home in the Peruvian High Andes to travel the world in search of Arcadia (both a place and a feeling). And after months of nomadship, she found it in a true vinous wonderland - the Yarra Valley.
A favourite in our Vinomofo Series, Mimi epitomises everything we hold dear here at the ‘Fo - good wine, made by talented winemakers, that tell great stories.
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 Mimi’s case, Oakridge Chief Winemaker and Yarra Valley legend David Bicknell...
Made by David Bicknell
Can we all just take a second and let this glorious wine moment sink in? I mean, this is a collaboration with Oakridge and David Bicknell. That’s right, David bloody Bicknell. One of the greatest, and most applauded, artisans working out of 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. Yet alone a second vintage! This is important juice for us here at the ‘Fo, because it’s been crafted by one of our idols.
Okay, let’s talk nitty gritty winemaking details. Hand-picked from 26 to 36-year-old vines located on volcanic Upper Yarra sites (including the uber premium Lusatia Park), the grapes were then transported in Oakridge trucks direct to the winery. Quality control, guys. It’s all about quality control.
Overnight the juicy, juicy bundles were kept chilly before being whole bunch pressed into 500 litre French puncheons (20 per cent new oak) where they slept for the next six months. David and the Oakridge team are big time believers in keeping with traditional winemaking methods, so there was next to no intervention in the Mimi process. We’re talking straight up observation and understanding, no malo and no batonnage. Hello wholesome, clean, incredible vino. Hello Mimi Flamingo.
Mimi is power, poise and precision in an exquisitely dressed bottle. A sophisticated Yarra delight, this chardonnay unashamedly revels in its own nuttiness, celebrates the slate and adores a good helping of spice. Within reason, too. After all, Mimi’s mouthfeel is a silky melody and her texture is a triumph.
She is all brioche and white peach and oysters on a warm day; a class act accompaniment to your Sunday fish and chips. Whether she is to be enjoyed today, or aged as gracefully as Audrey Hepburn, Mimi is set to raise your chardonnay bar.
Mimi was dreamt up long ago by one of our wine buyers, and all-round chardy fiends, Karel. One evening, he and David sat down (to a dinner of tea-smoked duck and fried quail, no less) and talked shop. Well, wine. They talked wine. Karel quickly realised that Mr. Bicknell was the only person out there who could do his premium chardonnay vision justice. And so a seed was planted.
The challenge of giving this chardy a voice (via the label) fell to us. We umm’d and we ahh’d. We wanted this chardonnay to be fun but classy, big but subtle, funny but clever, and most of all we wanted it to pay homage to its sister, Arcadia Bohemia. And then we spied Mimi, a diminutive flamingo on the label of Arcadia and we thought “there she is, there’s our gal”.
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?
Remember mofos, a journey of a thousand miles begins with a single glass of chardonnay. Salud!
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
- Serving Temp.
Established 30 years ago, these guys pioneered winemaking in the Upper Yarra Valley and have achieved unreal success since grape genius David Bicknell took the reins in 2002. We’re talking about scores of trophies, numerous medals and a winery of the year award. There’s a reason why they’re rated as an outstanding winery by Sir Halliday year after year...
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...
Fish with summer vegetables
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 zucchini, chopped
- 1 red capsicum, chopped
- 1 eggplant, chopped
- 3 Roma tomatoes, chopped
- 1/4 teaspoon caster sugar
- 1/4 cup chopped basil leaves
- 4 (700g) white fish fillets (see note)
- Olive oil cooking spray
- Lemon wedges, to serve
- Crusty bread, to serve
- Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook until soft. Add zucchini, capsicum, eggplant, tomatoes and sugar. Stir to combine. Cover and cook until tender.
- Stir through basil. Season with salt and pepper.
- Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through.
- Place vegetables onto serving plates. Top with fish. Serve with lemon wedges and crusty bread.