Dandelion Shiraz Lionheart Of The Barossa

Named in honor of Carl Lindner, the lifelong champion of the Barossa's ancient plantings, Lionheart draws from vines up to 100 years old — gnarled survivors that produce fruit of uncommon concentration and purity. Whole bunches are hand harvested, naturally fermented in open vats, hand plunged twice daily, and basket pressed into primarily older French oak barriques for 18 months. The result is classic Barossa with a modern edge: plush blackberry and blood plum, dark chocolate and pepper, fresh acidity keeping it lively, and a finish that goes and goes.

Food Pairing: Roast lamb, chargrilled beef, pork ribs, aged hard cheese.