The Lionheart of Dandelion Vineyards is our old vine Barossa vineyard. These ancient, gnarled vines, many over a hundred years of age, are not only surviving but thriving on their own roots in some of the oldest soils on the planet.
In the last week of April whole bunches of Shiraz were hand harvested, then gently crushed and naturally fermented in open fermenters for eight days, hand plunged twice a day, before careful basket pressing into some new but predominantly older French Oak Barriques to finish fermentation. After 18 months maturation and a racking in the same oak, we bottled our Lionheart without filtration or fining, to capture the essence of the vineyard. Dandelion Vineyards Lionheart is ready to drink and will reward cellaring and decanting.
Nightly dark yet bright as if draped in a violet-plum moonshine.
Damson plums and reduced plums and plum jam made yesterday morning and, oh, plum chutney too. All of this plummy aromaticity is set off by other primary fruit drivers: olives, bay, the more freshly picked woody herbs such as sage and rosemary and thyme. The bouquet whispers of dark liqueur chocolate, cocoa and vanilla.
Here is a ripe yet restrained profile of fruit purity; the palate is clean, clear and defined - etched minerality and savouriness runs in fine powdery tannic layers. This is Barossa that is beautiful not brazen; beguiling not boisterous; a balance not a bomb, yet still indubitably - indubitably - Barossa.
This red wine’s minerality, acidity and fruit depth make it extremely versatile with foods: from char siu pork, chargrilled chicken, or casalinga sausages with a hint of chilli. A simple pepper steak? Or your finest beef in black bean sauce. Homemade black bean sauce, of course...
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