Dandelion Vineyards’ Lionheart of the Barossa Shiraz is a unique fusion of vine and vigeron. Their wines represent decades of experience, blending the fruit of their old wine gardens with the finest traditions of artisan winemaking.

Capturing variety, vintage and vineyard requires an enlightened approach, and although many growers see the devil in every weed, Dandelion Vineyards encourages the humble dandelion among the vines. These weeds suppress winter growth, enrich the soil in summer and proffer their Wishing Clocks in spring, all while making their own contribution to the vineyards

The Lionheart Shiraz is named after Carl Lindner, whose lifelong passion for old vines has inspired this wine. These vines, some just over a hundred years old, do not jut survive but thrive in some of the oldest soils on the planet.

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, they bottled their Lionheart without filtration or fining, to capture the essence of the vineyard.

A deep crimson hue with vibrant purple undertones. Aromas of ripe blue fruits, including blood plum and blackberries, mingle with the warm spices reminiscent of Christmas pudding, complemented by hints of pepper, bramble, and dark chocolate. The palate is rich and generous, bursting with sweet blackberry, raspberry, and plum, layered with luscious spice. Fine yet firm tannins and dark chocolate undertones carry through to a long, youthful finish.

The Lionheart of the Barossa Shiraz pairs beautifully with rich, hearty dishes like BBQ beef ribs, smoked brisket, and flame-grilled steak, which enhance its dark fruit and spice. Slow-roasted lamb shoulder or herb-crusted lamb complement its depth, while venison and game meats match its bold structure. Aged cheddar, blue cheese, or dark chocolate desserts also highlight its rich flavors and fine tannins.