Whole bunches from Dandelion's most distinctive Shiraz from Pieri family’s Vineyard were hand harvested in the second week of March, then 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, this was 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.

This wine is suitable for vegans.

Colour
Grainy, bright, pert, natural and alluring in colour.

Nose
Earth and plums and spice redolent of shiraz grown so well, but then a starbright burst of riesling’s innate and undeniable minerality and freshness and lifted aromaticity. Shiraz settles back in, with some white chocolate and some beetroot (cooked); herbs both fresh and dried; eucalypt, blueberry, and some cinnamon. Aromas from fruit sing highest; oak’s bouquet a quiet background note.

Palate
That grainy element continues into the taste of this red wine, and its texture. Shiraz tannins add depth, tone, mood, atmosphere. Shiraz fruit and berry flavours are smooth and savoury - with that riesling highlight once again singing falsetto from off-stage. Plums and blackberry, mulberry and nutmeg. A long and evenly-keeled red wine that points high and yet is also subtly beamy.

Drink
A pot-roasted chicken for two? Cook it with fennel and garlic and onion and celery and a dash of vinegar and a knife-point of mild smoked paprika. Cous-cous as the ballast. 

Alc/Vol: 13.8%