Stay in with Moorooroo | Anna Clara Rosé

You may be surprised to discover that Rosé is one of the most popular wine styles in Wyndham and Tricia’s home. In fact, late last year as we were bottling the 2019 Anna Clara Shiraz Rosé, Tricia said to Jodie, and I quote, “set aside a (40 gallon) drum for me and we’ll put a tap on it.” She had a spot picked out just outside the kitchen window. 

While Wyndham has always tended toward Grenache as his grape of preference for rosé, 2019 saw challenging growing conditions in the region, limiting supply of Grenache. This allowed Wyndham to play with his overall favourite variety Shiraz, to create a rosé that matches his style while being a rewarding variation from past vintages. We couldn’t be happier with the result.

Shiraz was not immune from the difficult conditions of the year and so 2019 Anna Clara began as our smallest production run ever, and there’s very little left to go around.

2019 Shiraz Rosé
An exuberant, flowing wine with ample body and mellow fruits. The palate bursts with currants and raspberries while herbaceous notes of thyme and lavender form a seamless background. A generous and sophisticated savoury dryness maintains a crispness of finish with a soft creamy texture throughout.

Pairs like a dream with tacos, pizza, salads, prawns, salmon or laksa.

Drink with

Tricia’s Laksa

Serves 4


Laksa Paste

  • 75 grams fresh ginger, peeled, roughly chopped
  • 4 garlic cloves, peeled, roughly chopped
  • 4 red chilles, roughly chopped
  • 3 shallots, roughly chopped
  • 3 lemongrass stalks, finely grated
  • ¼ cup vegetable oil
  • 4 teaspoons shrimp paste
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin


  • ¼ cup vegetable oil
  • 2 400ml cans coconut milk, divided in half
  • 3 cups chicken stock
  • 700 grams chicken thighs
  • 250 grams vermicelli noodles
  • 2 teaspoons palm sugar or light brown sugar
  • salt
  • 4 large soft-boiled eggs, halved
  • 2 medium Lebanese cucumbers, cut into matchsticks
  • Bean sprouts, mint leaves, Thai basil, lime wedges, and sambal oelek (to serve)


1. Heat a large dry saucepan over medium-high. Cook ginger and garlic, stirring occasionally, until lightly charred and garlic is just tender, 6–8 minutes.

2. Purée chilles, shallots, lemongrass, oil, shrimp paste, coriander, curry powder, cumin, ginger, and garlic in a food processor or blender until smooth.

3. Heat oil in a large saucepan over medium-high. Cook laksa paste, stirring often, until paste is slightly darkened and begins to slide around saucepan when stirred, about 2 minutes.

4. Add half of coconut milk and cook, stirring, until reduced by half, 4–6 minutes. Add stock, and remaining coconut milk. Bring to a boil; add chicken. Reduce heat and simmer until chicken is cooked through and tender, 20–25 minutes. Transfer chicken to a plate and let cool; shred meat.

5. Cook noodles according to package directions.

6. Add chicken and sugar to soup; season with salt. Divide soup and noodles among bowls. Top with eggs and cucumbers; serve with toppings.