There are so many lovely stories behind this wine, from husband-and-wife team Zar and Elena Brooks. First of all the name Dandelion, which thankfully has nothing to do with what's in the bottle. It actually comes from one of the sustainable practices in the vineyard, where dandelions are grown among the vines as a cover crop - to suppress the growth of weeds in winter and get mulched into the soil over summer.
Then there's the vineyard itself, in the heart of Aussie Riesling's spiritual home, the Eden Valley. The first vines were planted in 1912, and they channel all those years in the ground into staggering concentrations of flavour in the fruit they produce.
Grapes this good demand careful treatment, which is why they were picked in the cool of the early morning and destemmed without crushing to avoid any risk of spoiling those glorious flavours through oxidation. They were pressed equally gently - only the best free-run juice was collected for this wine - and that juice was cool-fermented, then bottled without fining or filtration.
Each of these choices ensures all of the character of the vineyard is captured in the bottle. And that's what makes this wine such a pristine expression of Aussie Riesling - bone dry, intensely pure and bursting with classic lime-zest minerality.