Stay in with Moorooroo | Lotties Shiraz

Lotties Shiraz

Everyone’s favourite, Lotties is back just in time for winter with a new vintage. 

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 the 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 fresh red 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, wood fire raging, rain on the tin roof. 2016 Lotties is comforting and familiar and never fails to deliver on depth and complexity. 

A sophisticated aroma of redcurrant, 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. An astonishing winter red!   

We’re very excited to announce that the 2016 Lotties Shiraz will be released in the cellar door on the June long weekend. We look forward to seeing everyone for a tasting to celebrate re-opening.

Drink with

Wyndham’s Braised Ox Cheeks


  • 50g butter
  • 2 tbs olive oil
  • 3 ox cheeks, halved (from a good butcher)
  • 2 tbsp plain flour, seasoned with 1 tsp sea salt & 1 tsp black pepper
  • 150g streaky bacon, diced
  • 2 onions, finely chopped
  • 3 bay leaves
  • 6 garlic cloves, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 5 tbsp tomato purée
  • 1 bottle of good red wine
  • 1 bunch thyme
  • sea salt
  • ground black pepper


1. Preheat the oven to 150°C. In a casserole dish with a lid, melt the butter over a medium heat with the olive oil.

2. Toss the ox cheeks in the seasoned flour, then shake off any excess. When the butter is melted, add the meat and cook, turning, until well browned all over. Remove the meat and set aside.

3. Add the bacon and fry until lightly coloured. Add the onions and the bay leaves and cook for 6-8 minutes until the onions are just soft. Stir in the garlic, paprika and cayenne, then the tomato purée. Stir occasionally until the purée starts to catch the bottom of the pan, then cook, stirring, for 3 minutes.

4. Add the wine, then return the meat to the casserole dish. Bring the liquid to a low a simmer, then cover and put in the oven.

5. Cook for 5 hours or until the cheeks are tender. Turn the cheeks occasionally during the cooking time.

6. Season salt amd pepper, then serve with creamy mashed potatoes and steamed greens.