Dandelion Lion’s Tooth: Shiraz with a bright Riesling twist
Dandelion Lion’s Tooth is one of those bottles that makes you stop and ask, “Why don’t more people do this?” It brings together rich, generous McLaren Vale Shiraz with a tiny 5% splash of Riesling, adding lift, perfume and freshness to all that lovely dark fruit.
Dandelion Vineyards have been a favourite of ours since we opened, and this wine shows exactly why. They have a brilliant way of making South Australian wines that feel full of personality, but never heavy-handed. Here, Shiraz brings the depth and richness, while Riesling gives the wine a brighter, more aromatic edge.
The result is wonderfully interesting. You still get the satisfying dark berry character you’d expect from Shiraz, but with a little extra floral lift and a fresh citrusy flick running through it. Think wild cherries, blueberries and bramble fruit, with hints of rose petal, spice, lime marmalade and gentle oak. It is deep and smooth, with velvety tannins, good freshness and a long, intriguing finish.
Dandelion Lion’s Tooth Food Pairing Suggestion:
This is a brilliant match for slow-cooked lamb shoulder, chargrilled steak, smoky barbecue meats or spiced aubergine. The Shiraz has enough richness for bold flavours, while the Riesling keeps everything lifted and moreish.
About Dandelion Lion’s Tooth:
- A distinctive blend of 95% Shiraz and 5% Riesling.
- The Shiraz comes from McLaren Vale, one of Australia’s great regions for bold, expressive reds.
- The small Riesling addition adds brightness, perfume and a lovely fresh edge.
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