Dandelion Vineyards Lionheart of the Barossa Shiraz
The Lionheart is so named after Barossa's lifelong champion of old vines, Carl Linder. This wine comes from ancient gnarled old vines, some approaching and many over a hundred years of age that not only survive but thrive on their own roots in some of the oldest soils on the planet.
In the first 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 old French Oak Barriques to finish fermentation. After 18 months maturation and a racking in the same oak, the Lionheart was bottled with minimal winemaking artifact to capture the essence and purity of Carl's vines. Dandelion Vineyards Lionheart is ready to drink now but will reward cellaring and decanting.