David Franz Old Redemption X.O Tawny NV
- Other Red
- Barossa Valley
I’ve always had a soft spot for fortifieds. Maybe it’s the memories of European Christmases they evoke or their warming effect, something lights up inside me when I taste them. So when John (our fortified expert) casually poured a little of this 97 point elixir and asked “who wants to try this?”, I nearly bit off his hand. Crafted using a blend of Barossa shiraz, dolcetto, grenache and pedro, that dates back to 1947, we’ve only got 18 cases of this gem tawny up for grabs. So if you want piece of this treasure, you better start digging for it now.
Made by David Franz, the son of Peter Lehman, this wine’s history is as rich as its character. It all started 70 years-ago in the Barossa, a historic hotspot for Aussie fortifieds, when Peter first began building up stocks of the base wine for this towering tawny. While some of this stock went into famous drops like Saltram Mr Pickwick’s Particular Tawny, much of it was owned and set aside by Peter for his own purposes… cue the Old Redemption X.O.
First released in 1980s, the Old Redemption X.O. continues to delight fortified fans with its opulent, layered and complex personality. And with David Franz at the helm, the blending baton for this wine is in very capable pair of hands.
Prepare yourself, however, this wine is not for the faint hearted. It smacks you in the face with powerful toffee aromas, complex oak notes and some brandy spirit smells. The palate is silky and syrupy, with concentrated raisin flavours, spice and cigar box characters.
If you’re into rich fortified vino, then get this in your glass ‘cause you’re about to strike gold.
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
- Serving Temp.
'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...
Favourite chocolate cake
- 200g dark chocolate, chopped
- 250g butter, chopped
- 1/2 cup self-raising flour
- 1/2 cup plain flour
- 1/4 teaspoon bicarbonate of soda
- 1 1/2 cups raw caster sugar
- 1/2 cup cocoa powder
- 3 eggs
- 3/4 cup buttermilk
- Chocolate curls, to decorate (optional)
- Chocolate ganache
- 300g dark chocolate, chopped
- 3/4 cup thickened cream
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
- Place chocolate and butter in a small saucepan over low heat. Cook, stirring, for 10 minutes. Set aside to cool.
- Place flours, bicarbonate of soda, sugar and sifted cocoa in a large bowl. Stir to combine. Whisk eggs and buttermilk in a jug. Stir buttermilk, then chocolate, into flour mixture. Pour into prepared pan. Bake for 1 hour 20 minutes. Stand cake in pan for 15 minutes. Cool on a wire rack.
- Meanwhile, make chocolate ganache: Place chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Cover. Refrigerate for 30 minutes.
- Split cake in half. Place base of cake on serving plate. Spread over half the ganache. Sandwich with cake top. Spread top and side of cake with remaining ganache. Top with chocolate curls, if using. Stand until ganache sets slightly. Serve with ice-cream or cream on the side. Delicious!