Whole bunches from our most distinctive Shiraz from Nat McMurtrie’s Vineyard were hand harvested in the last week of February then and fermented on stalks in 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.
Dandelion Vineyards first wish each vintage is.... Whole bunches from our most distinctive Sauvignon Blanc...
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