Sourced from Dandelion's old vine Barossa vineyard, these ancient, gnarled vines are not only surviving but thriving on their own roots in some of the oldest soils on the planet.

In March they hand harvested whole bunches of flavour ripe Merlot to be gently crushed and naturally fermented in open fermenters for eight days, hand plunged twice a day, before careful basket pressing into older French oak barriques to finish fermentation.

After 18 months maturation and a racking in the same oak, it was bottled without filtration or fining to capture the essence of the vineyard and although ready to drink this Damsel will reward cellaring and decanting.