The Lionheart is so named after Barossa‘s lifelong champion of old vines, Carl Lindner. This wine comes from ancient, gnarled vines, some approaching and many over a hundred years of age that not only survive but thrive on their own roots in some of the oldest soils on the planet. 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 some new but predominantly older French Oak Barriques to finish fermentation. After 18 months maturation and a racking in the same oak, Lionheart was bottles with minimal winemaking artifact, to capture the essence and purity of Carl’s vines. Dandelion Vineyards Lionheart is ready to drink and will reward cellaring and decanting.