The universally-adored Lou Miranda shiraz is back with a roar for the 2017 vintage. Still unmistakably Barossa, still as ferociously opulent as the name ‘Golden Lion’ suggests. This year’s season produced juice of incredible quality, loaded to the brim with dark berries, plums and dramatic spices. Maturation in American oak gives both delightful toastiness and a fabulously creamy and coconut-rich finish. It’s big, bold, and ballsy drinking to sink your teeth into on important family get-togethers. This beast will cellar for a decade or more, easily. That’s no reason to shy away from opening it though. We’re betting this lion won’t stay caged for long.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barossa Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
From the producer
Aroma: Lifted ripe berry and plum fruit characters. With spice, vanilla mocha and toasty notes from oak. Palate: The palate has rich red berry fruits, with plum and spice generosity. The toasty oak is balanced with integrated tannins. The wine finishes with great length of flavour and structure.
The 2017 vintage provided an abundant growing season and produced outstanding fruit quality. The wine is generous with berry fruits, plum, spice and toasty oak. Maturation in American oak adds structure and complexity to the fruit flavours adding to the wines length and persistence.
Lou Miranda Estate
Inspired by his Southern Italian upbringing, Lou Miranda believed that an exceptional wine should always be valued as much as a loving family and good friends. So in 2005 he established his eponymous winery in the Barossa Valley, with the help and support of his wife and two daughters, Lisa and Victoria. With an objective to 'create a unique wine experience combining traditional family elements and world-class wine making techniques', from the selection of first-class fruit to disciplined vineyard management and winemaking techniques, Lou Miranda are a force to be reckoned with.
'Barossa Valley'. This is Australia's key wine brand overseas, in the US especially. It's our riposte to 'Champagne', 'Scotch' and 'Barolo'. My mind conjures these images, in this order: Shiraz, Penfolds wine, Maggie Beer condiments. All of which can GET - IN - MY - BELLY! But there is so much more to the Barossa than first glance. There are fringe (and not so fringe) winemakers actively working to classify the valley's subregions, and this is a very worthy cause. From Moppa to Seppeltsfield to Marananga there's a lot of variation, and the styles produced can vary immensely. This is the next step in the vision of this region (which, let's face it, is a baby in the scheme of things), as it gets acquainted with its strengths, weaknesses and future opportunities.It's a region that's not sorry to produce the big, fruit-driven wine styles that make it so popular. So drink to the future of the Barossa, because it's as bright as any other region on the world stage.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peppered steak with creamy mushroom sauce
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.