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Our Old Vine series of wines honours the perseverance and dedication of vignerons and winemakers that preceded the Miranda family. Lou Miranda Estate in the Barossa Valley is testament to family tenacity and foresight with Francesco Miranda founding the winery in 1939. The fruit is sourced predominately from our Angels vineyard located at the southern end of the Barossa Valley in Lyndoch South Australia. The Shiraz and Mourvedre (also known as Mataro) was planted in 1898 In 2015 these vines were 117 years old and are dry grown and hand tended.
3,600 bottles handcrafted.
Wine Reviewer by Patrick Eckel – 96 points
James Halliday Australia Wine Companion 2020 – 92pts
Huon Hooke 2019 – 91 points/4 stars
Colour: Dark red with red amber hues.
Aroma: Earthy, forest floor, porcini mushrooms with prune, black olives and bitter dark chocolate. Middle eastern spices of cardamom and cinnamon from extended oak maturation adds to the intriguing complex bouquet.
Palate: A full bodied wine with abundant assertive tannin. A wine that is savoury in its profile. The rich concentrated palate weight is balanced by lingering tannins ensuring that the wine has amazing length and persistence on the palate.
Wine: The fruit is sourced predominately from our Angels vineyard located at the southern end of the Barossa Valley in Lyndoch South Australia. The Shiraz and Mourvedre (also known as Mataro) was planted in 1898. In 2015 these vines were 117 years old and are dry grown and hand tended. This wine is a blend of 78% Shiraz and 22% Mourvedre and has been matured in oak for 36+ months. All American oak hogsheads (300L barrel) 40% was first use oak.
Assessment: This wine is in the traditional Barossa red wine style with high extract and tannin balanced by concentrated sweet fruit mid palate. The Mourvedre adds a savoury lingering aftertaste.
Food Pairing: Pair with highly flavoured meat dishes such as Osso Bucco or Beef Bourguignon. Traditional lamb raost, juicey thick fillet steak or barbeque sticky ribs. For the vegetarians/vegans Onion tart.
Cellaring: 10-15 years with appropriate cellar conditions and patience.
Serving: We recommend decanting prior to serving to enhance your enjoyment.
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