Alert! Last of Vintage!
2017 The Moo Shiraz

With just 10 cases left, we’re sad to announce the last of 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 and an outstanding food wine, reflecting Wyndham’s chef’s instincts.

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 vigorous palate bursts with cherry, raspberry, chocolate and mint with a peppery finish that is rounded out by soft tannins and hints of prune.

If you’d like to secure some of the last of this fantastic vintage, follow the link below now!

The Wine

2017 The Moo Shiraz

Drink with

Tricia’s Petit Salé aux Lentilles

Ingredients

• 1 large ham hock
• 1 tablespoon whole black peppercorns
• 2 smoked sausages
• 500 grams puy lentils
• 1 onion, diced
• 2 carrots, diced
• 2 cloves
• 1 bouquet garni
• olive oil
• 3 shallots, diced
• 2 cloves garlic, minced
• salt

Method 1. Cover the ham hock with water, add peppercorns and bring to a low simmer for 2 hours. Add the sausages and simmer for a further 30 minutes.

2. In a separate saucepan cover the lentils with a generous amount of cold water. Add the onion, carrot, cloves and bouquet garni and bring to a boil, cooking for 30 minutes.

3. Heat oil in a casserole dish over medium-low heat, sautee the shallots and the garlic. Drain excess water off the lentils and add to the shallots and garlic. Add thick slices of the sausage and the ham hock cut into large pieces with two cups of the remaining water from the hock and sausage pan to the lentil mixture and cook for 20-30 minutes over low heat.

4. Serve with thick slices of fresh sourdough.