Stay in with Moorooroo | 2017 The Moo Shiraz

2017 The Moo Shiraz

The Moo Shiraz is a playful deviation from our flagship Lotties Shiraz. A full-bodied wine that embodies the spirit of Barossa artistry. 

Showcasing the region’s strengths, 2017 is a robust and complex, textural experience driven by bright fruit intensity aided by two and a half years of barrel maturation. Expect an aroma of red berries and coffee, while the robust palate bursts with cherry, raspberry, chocolate and mint with a peppery finish that is rounded out by soft tannins and hints of prune.

2017 The Moo Shiraz is an outstanding food wine, reflecting Wyndham’s chef’s instincts. As we’ve been enjoying the cooler Autumn evenings we’ve been having fun pairing heartier, Autumnal fare with this exceptional Shiraz.¬†We’re sure that you’ll have just as much fun experimenting in your kitchen.

The Wine

2017 The Moo Shiraz

available now online and in cellar door

Drink with

Ruben’s Beef Cheeks with Fennel and Plum


  • 750 grams of beef cheeks
  • zest of an orange
  • 2 teaspoons of fennel seeds
  • 1 sprig of rosemary
  • 3 sprigs of thyme
  • 8 ripe plums halved and de-seeded
  • 500 millilitres of red wine 
  • salt and pepper
  • 3 medium brown onions finely sliced
  • 1 bulb of fresh fennel finely sliced 
  • 6 cloves of garlic finely diced
  • olive oil
  • 500 millilitres of beef stock

Method 1. Marinate the beef cheeks in a container with the orange zest, fennel seeds, herbs, plums, wine and a generous pinch of salt and pepper overnight in the fridge.

2. Caramelise the onion, fennel and garlic with a generous lug of olive oil over medium-low heat.

3. Remove the beef cheeks from the marinating liquid and sear in a separate pan over medium-high heat with a lug of olive oil. Place cheeks in a roasting tray.

4. Add marinating liquid to the onion mixture and reduce by half. Then add the stock and bring it to a boil. Pour the whole mixture over the beef and bake for about 3 hours at 150 degrees celsius. 

5. Once the beef is tender, remove the dish from the oven and remove the beef from the dish. Place on a plate and cover with foil. Put plums to one side and the liquid in a pan. Reduce the liquid by half over very high heat to create a sauce.

6. Serve beef cheeks with plums and a generous pour of sauce, with mashed potatoes and roasted root veg.