2017 Lotties Shiraz
Everyone’s favourite, the Lotties Shiraz, is named for Wyndham and Tricia’s eldest daughter Charlotte, and sourced entirely from our home block vineyard located in the heart of the historic Moorooroo district. Dry grown and hand picked to encourage low yield, high quality fruit.
The Barossa is synonymous for Shiraz and for good reason. Our long, hot, dry summers produce a style of wine that is concentrated and serious. Rich and chocolatey, Barossa Shiraz is spicy and never shy. One of the noblest of grapes with the ability to produce a wine capable of ageing majestically for decades. On Friday night we were very lucky along with our special guests who attended our Signature Wine Dinner to drink some bottles of one of Wyndham’s first vintages of Barossa Shiraz, the 1990, which at 31 years old was still showing an incredible body and intensity. Growing up in the Barossa (literally in the middle of a shiraz vineyard) it really is hard to not be enamoured with Barossa Shiraz.
Lotties is such a classic Barossa Shiraz and the 2017 really delivers. It’s vibrant and bold with four years barrel maturation softening the edges. With an intense aroma of prune, and pepper the 2017 Lotties tastes of vanilla, and dark chocolate 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.
Close your eyes as you drink 2017 Lotties and you’ll find yourself transported to a simpler time of years past, sitting in an ancient stone settlement in the Barossa Valley, wood fire raging, rain on the tin roof. enjoying simple country fare, surrounded by friends and family. A truly unmissable wine.
2017 Lotties Shiraz
available now online and in cellar door
Jodie’s Beef Bourguignon
- olive oil
- 250g smoked bacon, roughly chopped
- 1.5kg chuck steak, diced
- 2 brown onions, diced
- 8 cloves garlic, diced
- 2 carrots, diced
- 1/4 cup tomato paste
- 2 bay leaves
- 1 bunch french thyme
- 12 shallots, peeled and left whole
- 750ml good quality red wine
- 500ml beef stock
- 1 bunch parsley, roughly chopped
- salt and pepper
1. Preheat oven to 160 degrees celsius.
2. Heat a casserole pot over medium heat and add a good glue of olive oil. Add bacon and cook until browned and crispy. Remove bacon from the pot and put aside.
3. Turn the heat to high. Season diced beef with salt and pepper, cook in batches until browned. Once brown put aside with bacon.
4. Reduce the heat back to medium and add another glue of olive oil if necessary then add the diced onion, garlic and carrot to the pot, season with salt and pepper and cook stirring for about 5 minutes or until softened.
5. Add tomato paste, bay leaves, thyme and shallots to pot and cook stirring for 2 minutes. Add bacon and beef back into the pot then pour over wine and beef stock and stir well to combine.
6. Bring to boil then put on the lid and transfer to the oven. Cook for 2-3 hours or until the meat falls apart.
7. Remove from the oven adjust seasoning to taste and top with parsley. Serve with creamy mashed potato, steamed green beans and a glass of Lotties Shiraz.
Note: This recipe also works well in a slow cooker.
Barossa Long Weekend Opening Hours
Making plans for the long weekend? We’re open in the Barossa Saturday, Sunday and Monday. Come in and visit us for tasting or relax with a glass of wine and a cheese platter.