Dandelion Vineyards Lionheart Of The Barossa Shiraz
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Dandelion Vineyards Lionheart Of The Barossa Shiraz. Intense crimson with youthful purple hues. Lifted blue fruits, blood plum, ripe blackberries and Christmas pudding-like spice flow out of the glass with spicy pepper, and hints of bramble and dark chocolate. Generous mouth filling sweet blackberry, raspberry and plums cover the palate with lashings of sweet spice. Firm but fine tannins and dark chocolaty nuances continue throughout the lengthy palate with a youthful finish.
We tasted this at a recent tasting, and instantly fell in love with how "Kwoffable" this wine is. Big fruits, nice touch of pepper spice, very moreish. Get better with every gulp.
Elena and growers Carl Lindner and Brad Rey, with wines made from the Barossa and Eden Valleys, Fleurieu and McLaren Vale. Nick Stock, one of Australia's leading journalists, has described Dandelion as follows: 'Brooks has teamed up with his winemaking wife Elena, a woman whose talents are outweighed only by her tolerance, in an exciting new venture called Dandelion Vineyards. The approach is remarkably simple and sees Elena making wine from a suite of beautiful old vineyards identified by Carl Lindner and Brad Rey across that blessed curve that runs from the Barossa, up through the Eden Valley and Adelaide Hills and down into McLaren Vale.'
Grapes are from an old vine vineyard in the Barossa with vines over a hundred years old, many on original rootstock. Throughout their vineyards they encourage the humble dandelion amongst the vines as they suppress winter weeds and provide mulch in summer.
Whole bunches were gently crushed and naturally fermented in open fermenters for eight days, hand plunged twice a day, before careful basket pressing into new (25%) and older French oak barriques to finish fermentation. After 18 months maturation and a racking in the same oak, the wine was bottled without filtration or fining, to capture the essence of the vines.
Grapes: Shiraz 100%