2015
Dandelion Vineyards
'Menagerie of the Barossa'
Grenache - Shiraz - Mataró
Barossa Valley

2015
Dandelion Vineyards
'Menagerie of the Barossa' 
Grenache - Shiraz - Mataró
Barossa Valley

At the end of our old vine garden path there is a historic ‘Menagerie’ of three grape varieties, adjoining blocks of Grenache, Shiraz and Mataro at Gomersal in the Barossa. After hand picking selected bunches of our Menagerie field blend in mid March our winemaker Elena Brooks let the whole bunches ferment together in open top fermenters with ambient or ‘other people’s’ yeasts for 14 days, before basket pressing in old French Oak barriques. The wines was then matured for a further 12 months in the same oak, before bottling without fining or filtration to capture the essence of our vinous Menagerie of the Barossa.

This vintage of our Menagerie of the Barossa has a high level of natural acidity, and is bone dry. It is ménage à trois that makes wine truly of its time and place, a wish come true and a looking glass, if you will, and although ready to drink immediately it will also reward cellaring and decanting.

  • Region: Barossa Valley
  • Varietal: 80% Grenache - 15% Shiraz - 5% Mataro
  • Vintage: 2015
  • Vine Age: Average: 43 years old
  • Yield: 2.1 tons per acre
  • Soil Type: Red Clay over Ironstone & Limestone
  • TA: 5.93g/L
  • pH: 3.46
  • Alcohol: 14.5%
  • Skin Contact: 14 days - whole bunch
  • Oak: 12 months in neutral French barrique
  • Production: 4,000 cases
Winery & Regional Information
MCLAREN VALE

John Reynell planted grapes at Reynella in 1838 and later employed a young laborer named Thomas Hardy. In so doing, the foundations were being put in place for two wine dynasties that were to dominate the region for over a century. McLaren Vale became the model of the small winery before such enterprises became fashionable in other states, and it... Learn More »

DANDELION VINEYARDS

MCLAREN VALE

At Dandelion Vineyards, it really starts and ends in the vineyard. Why the lonely dandelion as the sit in mascot of the winery? Because the belief is that this pesky little weed is the heart and soul of the vineyard. They sprout with the first site of life in the soil and air and they are eventually refolded back into the earth to become food for the vines. Learn More »

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