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

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.

Blueberry fruit with creamy oak notes and a little tannin that isn?t much changed by food.

Deep cherry-red. Meaty, spicy and floral. Rich, smooth, round. Concentrated fruit. Fine tight tannin, fresh acidity. Food: very good with the food.

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.

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.

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
Kale
  • 4 bunch very thinly cut, flash fried in oil
Celeriac puree
  • 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.
Celeriac Puree
  • 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.
Kale
  • Trim and finely slice the kale, flash fry in hot oil and drain on kitchen paper.
To Serve
  • Serve the beef on side with celeriac puree and fried kale.

Kemeny's Perpetual Trophy for Best Fuller Bodied Dry Red Table Wine of Competition