2016 Lotties Shiraz
Lotties Shiraz, named for Wyndham and Tricia’s eldest daughter Charlotte, and sourced entirely from our home block vineyard is a favourite wine for many Moorooroo faithfuls. 2016 is our current vintage Lotties Shiraz and was released in June 2020. As we begin to prepare the 2017 vintage for bottling we’re enjoying the 2016 more and more, especially as we move into progressively cooler weather.
Vintage 2016 in the Barossa Valley favoured Shiraz as a variety, an exciting prospect for Lotties. From early February we were able to see dense colours developing, and we anticipated rich, vibrant flavours. Berries were mostly smaller than average with good natural acidity lending intensity to the palate.
Lotties is such a classic Barossa Shiraz and 2016 really delivers. It’s vibrant and bold with four years of barrel maturation softening the edges. 2016 has a remarkable nose that’s bursting with deep black fruits, while the palate is rich and full with dusty tannins. Close your eyes as you drink 2016 Lotties and you’ll find yourself transported to a simpler time of years past, sitting in an ancient stone settlement in the Barossa Valley, enjoying simple country fare, surrounded by friends and family. 2016 Lotties is comforting and familiar and never fails to deliver on depth and complexity.
With a sophisticated aroma of blackcurrant, eucalyptus and pepper, the 2016 Lotties tastes of blueberry and clove with a tannin profile that lends a sense of refinement. A spicy finish that is open and persistent makes for a Lotties vintage that cries out for bitey cheeses, bitter chocolate and robust red meats. This is truly an astonishing Barossa red!
2016 Lotties Shiraz
Jodie’s Steak and Roasted Parmesan Veggies
- 1/2 a head of cauliflower
- 400 grams of baby potatoes
- 2 bulbs of fennel
- 250 grams of marinated artichoke hearts
- olive oil
- salt & pepper
- 150 ml pouring cream
- 2 teaspoons of dijon mustard
- 75 grams of grated parmesan cheese
- 4 top-quality steaks
1. Pre-heat the oven to 200 degrees celsius and trim the vegetables, cutting the cauliflower into florets and the fennel into 1 cm slices.
2. Place vegetables into a roasting tray with a lug of olive oil and a generous pinch of salt and pepper. Add about a cup of water to the tray, seal with foil and bake for about an hour.
3. Mix half of the parmesan and the mustard into the cream. Remove the vegetables from the oven and remove the foil. Pour the cream and cheese mixture over the vegetables and sprinkle over the remaining parmesan.
4. Baked, uncovered, for another 20 minutes until golden.
5. Cook steaks to your liking, serve with your favourite mustard and a generous helping of vegetables.