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Dandelion Vineyards

2022

‘Honeypot of the Barossa’

Roussanne   |   Barossa Valley - Australia
Shelf Talker Spec Sheet Wine Label Bottle Image

About

This Honeypot Roussanne was made entirely from Helen and Mark O’Brien’s remarkable vineyard. Roussanne has a love-hate relationship with the Barossa as it can achieve some high-highs but also plenty of low-lows. Getting the acidity right is key and Elena is hyper-focused on that vs sugar levels. She also looks to bottle it early maintaining a lot of freshness and lacking the weight that the Rhône white grapes are known for. The result is a mineral-driven style of Roussanne that is a bridge to the Rhône for many.

Whole bunches of hand tended and hand harvested Roussanne was picked in the cool of early morning then gentled crushed with only the free run juice being fermented without a carefully selected yeast strain in a stainless-steel tank. The wine sat on the fine lees for three months without battonage and was racked and bottled three months later. It was bottled with a vegan fining, sterile filtration, and sulfur addition.

Stats

  • Grapes: 100% Roussanne
  • Vineyard: O'Brien's Vineyard
  • Vine Age: 18-years-old
  • Soil Type: Sandy loam over ironstone riddled clay
  • Viticulture: Sustainable
  • Fermentation: Inoculated - stainless steel
  • Skin Contact: None
  • Aging: 3 months in stainless steel
  • Alcohol: 12%
  • Residual Sugar: 0.5 g/L
  • pH: 3.2
  • Total Acidity: 6.59 g/L
  • Total SO2: 123 ppm
  • Total Production: 256 cases
  • UPC: 9342160000218

Tasting Note

White-gold, hinting at a certain, distant lustrousness… This wine has soaring aromatics of honeysuckle and green hardy herbs. On the palate there is clean acidity and lemony length with some green apple skin texture in the background. It is both a white wine that wants to refresh but also wants to comfort.

Press & Reviews

Halliday Wine Companion

90

"A brisk, crisp roussanne, pale in the glass and showing plenty of pure citrus drive along with notes of honeysuckle, white flowers, crushed stone, marzipan, green apple and whiffs of almond paste and oyster shell. There's a gentle slink of texture on the palate and a wee wash of Epsom salts and something estery, before the wine coils and sails off with a tight, racy acid beat."

- Dave Brookes
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Producer


Dandelion Vineyards

Region


Barossa Valley

Country


Australia

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