Dandelion 'Pride of the Fleurieu' Cabernet Sauvignon

  • Dandelion 'Pride of the Fleurieu' Cabernet Sauvignon
  • Dandelion 'Pride of the Fleurieu' Cabernet Sauvignon

Dandelion 'Pride of the Fleurieu' Cabernet Sauvignon


AVAILABILITY: 13 in stock

Grape Cabernet Sauvignon
Style Dry, Red, Full Bodied, Rich, Tannic, Black Fruit, Spice, Mint
Country Australia
Region Fleurieu Peninsula, South Australia
Volume 75cl
ABV 14.5%
Dietary Vegetarian, Vegan


Experience the full complexity of Dandelion's 'Pride of the Fleurieu' Cabernet Sauvignon. Its deep red-black-purple hue and darkly lustrous features bring forth aromas of blackberries, hardy herbs, and vanilla. Balanced by a background acidity, this Cabernet Sauvignon's ripe fruit and tannin provide a bold yet graceful taste, enriched by a whisper of oak spice. Enjoy a glass of this exquisite red wine with cote de bouef cooked rare, or if time is in short supply, it'll pair very nicely with butcher’s sausage baked in the oven. 

About the Producer

Dandelion Vineyards is the venture of self-titled ‘typist’ Zar Brooks and his winemaking wife Elena, with wines made from the Barossa and Eden Valleys, Fleurieu, the Adelaide Hills and McLaren Vale. Nick Stock, one of Australia’s leading journalists, has described Dandelion as follows: “Brooks has teamed up with his winemaking wife Elena, a woman whose talents are outweighed only by her tolerance, in an exciting new venture called Dandelion Vineyards. The approach is remarkably simple and sees Elena making wine from a suite of beautiful old vineyards across that blessed curve that runs from the Barossa, up through the Eden Valley and Adelaide Hills and down into McLaren Vale.”

Vineyard and Winery

With a prime position overlooking the Finniss River wetlands, Stranger's Reach vineyard is cooled by the maritime influence of the Great Southern Ocean and nearby Lake Alexandrina. Deep alluvial soils and low rainfall help the tough Cabernet vines produce rich flavours in the berries.

Selected bunches were hand picked by family and friends in the last week of March and gently crushed into open-top fermenters. After eight days of fermentation the wine was basket pressed into predominantly older French oak barriques for 18 months' maturation, then bottled without filtration or fining to capture the essence of the vineyard.