The Lionheart of Dandelion Vineyards is from the old vine at Dandelion’s 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.
The nose features an intense dark berry and dark chocolate aromatics. Deeper aromas then meld with a complex yet subtle bouquet of soy, lavender, laurel, pink peppercorns, rosemary in Spring, eucalyptus bark when it rains, and smoked paprika – just a knife’s finest point.
The palate features a plush fruit and berry flavours flood and fill – dark, concentrated but all at once fresh and alive. A flow of sweeping tannins as if taken at the tide. Drying, gripping and extending the wine. Tannins sit with acidity at palate’s end to reach a natural rapprochement, as the dark berry fruits’ diving bell-like depth free-dives further into a shiraz abyss.
Food pairing? The most complex and intriguing wines deserve or perhaps demand the least complex and intriguing foods. Keep it simple. Barossa. A good butcher’s best sausage grilled over vine trimmings and served with steamed cabbage and German mustard. We very dare you.
92 – Dave Brookes, The Wine Companion
“… Named in honor of the Barossa’s lifelong champion of old vines, Carl Lindner, and produced from gnarled old vines, many over 100 years old. There’s a fair whiff of reductive elements upon first opening, so be sure to give this wine a good splash to let it open up. You’ll be rewarded with a dense core of black fruits, baking spice and licorice, with fine sandy tannins and plenty of broody appeal.