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 of you. 2016 is our current vintage Lotties Shiraz and was released in June 2020.
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 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.
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
available now in cellar door and online
Ruben’s Steak Sandwiches
- olive oil
- 2 thinly sliced red onions
- 1 tsp brown sugar
- 2 tbs balsamic vinegar
- 1x 250g scotch fillet steak
- 4 generous slices of fresh sourdough bread
- 4 slices of provolone
- 1 handful of rocket or watercress
- dijon mustard
1. Put a frypan over low heat and add a generous splash of olive oil. Add sliced onion and a generous pinch of salt and the brown sugar to the pan and cook with a lid on for 30 minutes. Remove lid and add balsamic vinegar, cook, until vinegar is completely reduced. Take off the heat and set aside.
2. Season the steak with olive oil, salt and pepper on both sides. Place a frypan or griddle pan over medium-high heat until hot. Sear steak turning only once, 2 minutes on each side for rare (highly recommended) or 3 minutes on each side for medium.
3. Make a mixture of 50/50 dijon mustard and mayonnaise. Set aside.
4. Toast bread for just a few minutes until warm, but not toasted. Spead with butter and place down cheese followed by rocket or cress. Next add onion then steak, followed by the mayonnaise/ mustard mix. Top with the second slice of bread and serve immediately.
Tip: try replacing the mayonnaise and mustard with horseradish or spicy tomato relish.