Whole bunches from our most distinctive Shiraz from Piero family’s Vineyard were hand harvested in mid March, then and fermented on stalks in open open fermenters on top of some Riesling skins for eleven days, hand plunged twice a day, before careful basket pressing into some new but predominantly older French Oak Barriques to finish fermentation and enhance the wine’s perfume and palate.
After 18 months maturation and a racking in the same oak, we bottled this Lion’s Tooth without filtration or fining, to capture the essence of the vineyard.
Dandelion Vineyard’s Lion’s Tooth is ready to drink and will reward cellaring and decanting.
Vale Signore Mario Pieri, Vintage 1946-2011, winery big boss
Dark and hazily alive; purple-garnet with ruby flashes in its youthful first-flush, as if with hooves and wings it wants to take you to the spring of Hippocrene.
Ripe, Dwarf Satsuma plum aromatics with a clove-like depth. There are hints of a just-served Christmas Cake, of subtly cured olives, of bay bay leaf stripped straight from the laurel tree, white pepper and nutmeg, with lavender and those more hardy fresh herbs; finally a parting whiff of young Emmental.
As befitting - or perhaps even beholden - to its Dwarf Satsuma plum aromatics there is, at first taste, a sweet and sour (or agrodolce) fruit flavour dominating the front palate. And then - BANG - enters the steel! With riesling making up 5% of this wine there is now a searing line of acidity that drives all the subsequent flavours. It is the perfect counterbalance to the compact core of concentrated black fruits that is always McLaren Vale shiraz. Deep and rich McLaren Vale shiraz on a Winter Solstice night, combined perfectly in happenstance with a full blood moon and a King tide.
With both depth and white chocolate fruit flavours there is also the riesling’s acid kick - all of which makes this wine agile and versatile when it comes to luncheon. Or dinner, if you can make it that far. Southern Chinese cuisine: things that crawl and swim and grow and sprout either steamed or wok-fried, but not deep-fried. XO sauce with big noodles. Sticky rice. Braised duck. Blackened fish. With this wine by your side do not be afraid.
The aristocratic blend of luxury, curiosity and whimsy At the end of our old vine...
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