Grapes are from an old vine vineyard in the Barossa with vines over a hundred 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, hand plunged twice a day, before careful basket pressing 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.
Drink now and over the next 5 years
Dandelion Vineyards is the venture of self-titled 'typist' Zar Brooks, his winemaking wife Elena and growers Carl Lindner and Brad Rey, with wines made from the Barossa and Eden Valleys, Fleurieu 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 identified by Carl Lindner and Brad Rey across that blessed curve that runs from the Barossa, up through the Eden Valley and Adelaide Hills and down into McLaren Vale.
Ideal with a classic Boeuf Bourguignon or Hungarian goulash. Also matched nicely with venison or griddled Sirloin steak.
Suitable for Vegan and Vegetarian
In the press
Gold - International Wine Challenge 2016