Lou Miranda Estate is all about family. They’re the type to have big family lunches of pasta and honest reds. In the Barossa, that type of honest red comes packed with so much flavour that even without the pasta it probably warrants an afternoon nap. But we’re not one to judge. Hey, live the dream Lou. We’re right there with you.
Meanwhile, just leave enough time in the arvo to check on ferments and make sure the kind of incredible consistency we’re used to keeps up. With the last three vintages setting this wine’s place as undeniably one of the most popular wines that’s run through the Vinomofo warehouse, it’s a good day when the new vintage comes in.
As velvety and intensely flavour-packed as ever, the centurion vines shine their complexities through. The density of the 2016 vintage is on show in full force. And yet, the wine asks nothing of you. But it speaks, and you can’t help but feel compelled. Compelled to enjoy it, and keep coming back. I tell you what, I’ve cleared my schedule this arvo. Now, who’s putting the pasta on?
“Very deep, youthful red/purple colour, with a powerful bouquet and palate flavour. It's dense and full-bodied, with concentrated black fruits and toasty char oak, the palate penetrating in its intensity and powerful with a long-lasting finish. A rich, concentrated, impressive wine, which will be very long-lived.”
Full price $50.00 from the winery on 18 January 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
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.
Confusingly, the Barossa Zone (aka 'Barossa') encompasses the Eden and Barossa Valley regions (the word 'Valley' being the key differentiator). If you don't want all your eggs in one basket, or all your shiraz from one region, this is one solid way to get some complexity of layers (of course, it's not all about shiraz - ha! Yes it is). Despite being about the same area, Eden Valley only has about 20% of the area under vine that its more famous neighbour manages. But it's no surprise that you'll find many of the big and boutique players sourcing their most expensive wines from a little higher than the Barossa Valley floor. So if you see a wine labelled as 'Barossa', you might just be looking at something that extra bit special.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...