Dandelion Vineyards
Lionheart of the Barossa Shiraz 2017
- Award
- Winner Trophy Fuller Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) Barossa, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $27.50
- Dandelion Vineyards
- Margie Zygmant, Marketing Manager
- Phone (61) 08 0439922234
Website https://www.dandelionvineyards.com.au
Martin Moran, Second Term Panellist 2019 Competition
“Blueberry fruit with creamy oak notes and a little tannin that isn?t much changed by food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-red. Meaty, spicy and floral. Rich, smooth, round. Concentrated fruit. Fine tight tannin, fresh acidity. Food: very good with the food.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“A big black pepper nose through to the palate. Good tannins with bright fruit and a lovely gamey flavour. A great match with beef ribs as the wine develops layers of flavour and finishes long on the palate.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Dense opaque dark red. Slightly black olive tapenade and red berries on the nose. Med-full, dry tannic, spicy concentrated dark red berries, tannic. Dry ripe finish. Pairing had a fairly neutral mutual impact.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Excellent deep dark crimson colour. Intense aromas of black plum, pepper and restrained confection. Palate has weight and gravitas without being overdone, interesting plummy flavours with attractive spicy elements. An interesting style that sits really comfortably with food.”
The Fuller Bodied Dry Red Wines were judged with
Beef Ribs with black mole, celeriac puree and fried kale
Presented by chef Marcell Kustos
Ingredients
Beef Ribs
- 1.5 kg short beef ribs
- 4 pc onions, chopped
- 2 pc carrots, chopped
- 500 ml beef stock
- 6 Tbsp Mole, black
- 4 bunch very thinly cut, flash fried in oil
- 600g net Celeriac (after peeling trimming)
- 2 Tbsp olive oil, salt pepper
Method
Ribs
- Heat oven to 150 degrees.
- Brown the diced vegs, deglaze with the beef stock and add the ribs, bring to the boil and place in oven for 2 -2.5 hours or until cooked and sticky.
- Remove the ribs, blend the sauce, add 4 Tbsp mole and reduce further.
- Add back the ribs to reheat.
- Dice the celeriac (2cm cubes)
- Heat oil in a saucepan, add the celeriac, season and lightly saute, add water to just cover and cook until tender, about 25mins.
- Strain and puree, adding butter if you wish a richer tasting puree.
- Trim and finely slice the kale, flash fry in hot oil and drain on kitchen paper.
- Serve the beef on side with celeriac puree and fried kale.
Mike de Garis, Second Term Panellist 2019 Competition
“Vibrant. Cherry cheer, red berry, fresh, toast. Sweet up front, donut, gritty & drying tannins, fades. Food : covers the sweetness well, but lifts the acidity level, still drying.”