Lou Miranda Estate Dark Angel Grand Tawny
- Balanced, off-dry
- Barossa Valley
Remember the good old days when fortified was a staple of our wine racks? Yeah me neither. But apparently it was the “go-to” grape drink of choice. Well, over the festive season I enjoyed this precious jewel alongside some sticky date pudding, pecan pie, Toblerone cheesecake, blue cheese with quince paste, chocolate croissants and fistfuls of walnuts and it made me understand the truth of Belinda Carlisle’s dulcet tones.... Heaven is a place on earth. This is decadence at its best and guess what.... YOU DESERVE THIS! – Grant, Wine Dealer.
Feeling tawny? This Dark Angel from Lou Miranda is here to satisfy all your darkest fortified fantasies. It’s well equipped too, with 96 points from Wine Showcase and 94 from Sam Kim. More importantly, it’s smooth and sweet with toasted nut, toffee, spice and raisin notes. As Sam Kim says, “a splendid fortified wine offering maturity and sophistication” – just like you mofos.
Full price $43.00 from the winery on 19 September 2017.
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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.
- Barossa Valley
- 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.
'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!