Looking for a sparkling that has a little extra spice? Like your shiraz to come with a mousse of rich red berry fruits? Well, the wait is over, mofos. A boutique, sparkling shiraz from one of our favourite South Aussie producers has just hit the cellar, and we’re frothing over its bubbles.
With over 70 years of winemaking experience, the Lou Miranda family are a tight-knit, talented bunch who have been chasing the vinous dream ever since their Italian ancestors first arrived in Australia. Focusing their energies on the beauty of Barossa, they’ve managed to craft a dangerously drinkable vino fit for every occasion. Aperitif? We’re in! Cheese board? Match made in wine heaven. Saturday night in? Perfect. Full-bodied, bold and pumped with black cherry and plum, this bottle of bubbles is dressed to impress.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- South Australia
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 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.
Adelaide as a wine region includes Barossa, Fleurieu and the Adelaide Hills. The wines that use this as their region tend to be very interesting, as they'll inevitably use some cooler, stylish fruit from the Hills, bolstered with richer fruit sourced from one of the other two regions. Grange is a multi-regional blend, after all.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Spinach, leek and goat's cheese tarts
- 2 tablespoons olive oil
- 1 leek, trimmed, thinly sliced
- 60g baby spinach leaves, large leaves chopped
- 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1 eggwhite
- 75g goat's cheese
- 1 egg, lightly beaten
- 1/4 cup thickened cream
- Preheat oven to 200°C. Heat oil in a frying pan over medium-low heat until hot. Add leek. Cook, stirring often until softened. Add spinach. Cook until just wilted. Remove from heat. Set aside to cool.
- Using a 6.5cm (diameter) round cutter, cut 8 rounds out of each sheet of pastry. Use pastry to line 2, 12 x 1 1/2-tablespoon capacity patty pans. Brush pastry lightly with eggwhite. Bake until light golden.
- Spoon leek mixture into tart cases. Crumble over goat's cheese. Whisk egg, cream, and salt and pepper together in a jug. Carefully pour egg mixture over goat's cheese. Bake for 15 minutes. Serve warm or at room temperature.