Lionheart Shiraz is aptly named after Barossa ‘s lifelong champion of old vines and Dandelion co-founder, Carl Lindner. These ancient, gnarled vines, many over a hundred years of age, are not only surviving but thriving on their own roots in some of the oldest soils on the planet. The ‘God’s Hill Vineyard’ is aptly named as it sits at 1,400 feet in elevation overlooking the Barossa Valley to the west. 2018 was a very welcome site after the challenging 2017 harvest. Temperatures were warm and dry, a touch drier than the norm but a lovely fall set it with lower-than-average temperatures and even a touch of early fall rain. Natural acidity was high and ripeness perfectly in check.
In the first week of April 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 new (25%) and older French Oak Barriques to finish fermentation. After 18 months maturation and a racking in the same oak, we bottled our Lionheart vineyard without filtration or fining, to capture the essence of Carl’s vines.