Fruit comes from The Lionheart vineyard in the Barossa with vines over a hundred years old, giving a rich, generous mouthfeel to this wine. Sweet blackberry, raspberry and plums on the palate with firm but fine tannins. It has a long, youthful finish.
Dandelion Vineyards is the venture of self-titled ‘typist’ Zar Brooks and his winemaking wife Elena, with wines made from the Barossa and Eden Valleys, Fleurieu, the Adelaide Hills 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 across that blessed curve that runs from the Barossa, up through the Eden Valley and Adelaide Hills and down into McLaren Vale.”
Grapes for this Shiraz come from an old vine vineyard in the Barossa with vines over a 100 years old, many on their 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. The cap was hand plunged twice a day before the fruit was carefully pressed off the skins using a basket press. The must was then racked 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.
This Shiraz has an intense crimson colour with youthful purple hues. Generous, mouth-filling sweet blackberries, raspberries and plums cover the palate with lashings of sweet spice. Firm but fine tannins and dark chocolatey nuances continue throughout the lengthy palate with a youthful finish.