Dandelion Vineyards Lionheart of the Barossa Shiraz 2016, Barossa Valley

Awards and Accolades

  • Gold Medal - China Wine & Spirits Awards

  • Gold Medal - AWC Vienna International Wine Show 2017

Dandelion Vineyards Lionheart of the Barossa Shiraz 2016, Barossa Valley
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From Zar Brooks and his winemaking wife, Elena Brooks, this Shiraz is made from 100 year old vines and previous vintages have won countless gold medals at international competitions. It has a heady, fresh fragrance, almost in Northern Rhône vein, while the opulent, sweet berry fruit flavours are distinctively warm climate Barossa. Behind the rich and grippy, palate-coating chocolate and berry fruit, there's a cooler echo of spice and pepper too.

Gold Medal - Critics Wine Challenge 2017

Buy this if...you want classy New World Shiraz.

An expression of the finest traditions of artisan winemaking. 94 points from James Suckling means it entered his Top 100 Australian wines of 2017
1 review(s)
"

Percentage Alcohol

14.5

Region

Barossa Valley

Grape Variety

Syrah / Shiraz

Country

Australia

Style

ArrayFull-Bodied Red, Oaked Red

Vintage

2016

Food Match

ArrayBeef, Chocolate, Game Meats

Vegan

Vegan

£13.99
  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

The venture of Zar Brooks, his winemaking wife, Elena, and growers Carl Lindner and Brad Rey, Dandelion Vineyards is a fusion of vineyard sites, named after the humble dandelion which grows amongst the vines, preventing the growth of weeds and providing mulch for the soils. Wines are made from vineyards in the Barossa and Eden Valleys, Fleurie and McLaren Vale.
More Dandelion Vineyards wines

Tom Cannavan Reviews

Don't just take our word for it; here's what wine writer Tom Cannavan has to say:

"Made from century-old vines in the prime Shiraz hot-spot of the Barossa Valley in South Australia, this wine combines the effortless concentration and intensity of flavour without any heaviness, that genuinely old vines can offer. Rich with black fruit, mint and a hint of white pepper on the nose, the palate is full, sweet-fruited and rich, the tannins ultra silky, and the acidity juicy and well balanced as some creamy older French oak fills-out the finish. A delicious example of the style."

The Region

The vineyards of South Australia produce half of Australia's total volume of wine, with regions as diverse as the lower altitude Barossa Valley, producing rich, structured reds, to the higher altitude vineyards such as the Adelaide Hills and Eden Valley regions, perfect for the production of crisp, dry whites.
More Barossa Valley wines
"

Good

Me and the good lady Mrs NrthMunky have just vintage tested the 2014 & 2016 with fillet steak (this big shiraz does need Steak to bring out the best of this wine) on the nose the 2016 has more menthol (eucalyptus) notes. On the palate 2016 has more of a red berry lighter feel than 2014 dark berry richer feel. IMO still a good wine but 2014 vintage was exceptional.
2016 is worth the money and a good wine I was spoilt when I found this wine in the 2014 vintage. I've got another bottle of the 2016 that I will leave in the rack for another year to see what happens and report back.

By NrthMunky on 10th December 2017

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Spanish Beef and Chorizo Stew

Spicy, rich stews need a medium bodied red with intense, sweet fruit flavours. Try warming reds such as Barossa Valley Shiraz or Grenache.
Full recipe

Blue Cheese Burgers

Burgers and red wine are a match made in heaven but don’t forget the blue cheese element which could scuper your wine choice. To contrast the creamy, salty notes (not forgetting acidity) of the cheese, head to full, fruity reds with good acidity. We'd go for Dandelion Vineyards' Lionheart of the Barossa Shiraz.
Full recipe

Venison Steak with Redcurrant Sauce

The rare red meat and fruity sauce work brilliantly with rich, dark reds. Go for a well-structured but fruit-driven style such as Barossa Valley Shiraz which will square up to the robust meat flavours and complement the redcurrant sauce.
Full recipe


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