Dandelion Vineyards, `Enchanted Garden of the Eden Valley` Riesling

£13.95
  • Dandelion Vineyards, `Enchanted Garden of the Eden Valley` Riesling
  • Dandelion Vineyards, `Enchanted Garden of the Eden Valley` Riesling

Dandelion Vineyards, `Enchanted Garden of the Eden Valley` Riesling

£13.95

AVAILABILITY: 2 in stock

Grape Riesling
Style Dry, White, Medium Bodied, Tropical Fruit, Fresh, Fruit Forward
Country Australia
Region Eden Valley
Volume 75cl
ABV 11%
Dietary Vegetarian, Vegan

 

This Enchanted Garden of the Eden Valley Riesling from Dandelion Vineyards is a perfect blend of fresh red apples and musk. Enjoy hints of citrus and orange blossom, as well as notes of mineral salts and sea asparagus. Its delicate structure and acidity will leave you mesmerized. Experience its complexity and elegance with every sip.  Try with oysters,  fresh fruits and soft cheeses or keep it in your cellar for five years and drink it with pork done in your favourite way.

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

The 'Enchanted Garden' vineyard was planted in 1910 and thrives to this day; a 2.8 hectare Eden Valley site lovingly tended by Sue and Stuart Woodman. The soils consist of sandstone bedrock with ironstone gravels, quartz and red rock fragments on the surface, which provide great minerality for this Riesling.

Whole bunches were hand picked and destemmed without crushing the fruit to fill the press exactly. The free-run juice and pressings were fermented separately in small tanks at controlled temperatures between 11-13°C. The wine was bottled directly with minimal fining and filtration to capture the essence of the vineyard.

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