Dandelion Lioness Shiraz is sourced from Angus and Helen Tuck's vineyard located in the subregion of Bakers Gully. Here mature Shiraz vines populate or perish, in the ironstone pebble laden clay loam, over ancient Kurrajong Formation geology. A silica cemented conglomerate most suited to grow Shiraz.
After hand picking whole bunches of the Dandelion Lioness Shiraz in mid-March, the winemaker Elena Brooks let the whole bunches ferment together in open top fermenters with ambient yeasts and hand plunging for 12 days. It is then basket pressed into some new (20%) but predominately older French Oak barriques. It is left to mature for a further 18 months in the same oak, before bottling without fining or filtration to capture the essence of the vineyard. Although ready to drink the Lioness of McLaren Vale will also reward cellaring and decanting.
Colour: Medium bright deep-purple, alive and pure. Young.
Nose: Classic McLaren Vale shiraz: white chocolate and berry aromatics, with that savoury twist. Liqueur chocolates, cocoa, milk chocolate and bay leaf and clove. The leading aromatics suggest a dustiness and dryness, in the best possible way. Violets and rosemary and minerals, as if alchemized directly from the vineyard’s soil.
Palate: The dry and savoury profile continues. Tannins are pillowy, like grated white chocolate on cooled summer berries. The tannins add to the graininess and the graphite quality, bringing balance and attentiveness to the darker ripe berry fruit flavours and textures. Smoked bacon, pastrami. A full mouthful of generous red wine, yet also as deft as it is dry. Savoury undertones start and finish.