Whole bunches from our most distinctive Shiraz from Pieri family’s Vineyard were hand harvested in mid March, 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.
Vale Signore Mario Pieri, Vintage 1946-2011, winery big boss
Dark, deep, strong, purple- black and massive.
This red wine’s powerful appearance is immediately assuaged by its aromatics: berrylisciousness. There is also spice, anise, soy (Japanese low-sodium), white chocolate, liquorice, white and green pepper, and dried citrus peel - the latter aromatic courtesy of the Troy ounce of riesling in the mix.
And that same riesling addition speaketh the tongue that Shakespeare spake, as it were: freshness, poetry, natural neologisms and iambic pentameter - aka, structure. The sweet and ripe shiraz plushness of McLaren Vale’s mid-palate; the tannins all so powdery and minerally that act like an internal yet invisible load-bearing wall. The hint of grated beetroot freshly lifted from the ground; mushroom compost; African violets at sunset; and the 5% riesling. You’d only notice it if it were not there.
This red wine’s balanced personality enables it to cross many cultural and social barriers. Being both rich and giving, yet tensioned and elegant, it chats as easily with steak au poivre at 1pm as it does with a chicken and apricot and harissa tagine at 8pm. Or special fried rice and a five-spice quail at midnight supper. this wine by your side do not be afraid.
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