Dandelion Fairytale of the Barossa Grenache Rosé 2017
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About the winery: "The lifelong search to appreciate and also understanding the truth of wine, that is its terroir, leads us on a vinous treasure hunt, following the Dandelion’s Wishing Clock if you will. A quest that never ceases to inspire."
"Dandelion Vineyards is an adventurous and challenging fusion of vineyards and vignerons. Our wines represent decades of experience, blending the fruit of our heirloom vineyards with the finest traditions of artisan winemaking. Dandelion Vineyards combination of old vineyards and young winemaker, with a couple of mates to help out in-between is the core element, we believe, for an ideal winery."
Region
Barossa Valley, SA
Winemaker
Elena Brooks
Winery
Dandelion Vineyards
This week we sipped on not one, not two but three bottles of Mr Riggs Montepulciano wine. Mr Riggs is a James Halliday 5 star rated winery which is a pretty amazing achievement in itself. You know when you crack open any wine from these guys we are talking about a glass of seriously good wine and this one didn't disappoint either!
Ingredients
2 red onions, thickly sliced 1 tablespoon sea salt, or to taste 4 cloves garlic, sliced ½ teaspoon black peppercorns 1 tablespoon olive oil ½ bunch flat-leaf parsley, leaves picked and chopped 50g hazelnuts, toasted and coarsely chopped 100g butter, softened 1.6kg free-range chicken sea salt and freshly ground black pepper 1 lemon, slicedMethod
Placing herbs and nuts under the chicken’s skin gives this dish its wonderful flavour and crispy texture. Preheat the oven to 200°C (fan-forced). Line a baking dish or cast-iron dish with onion slices (the dish should be just large enough to hold the chicken). Gently pound the salt, garlic, peppercorns and olive oil in a mortar and pestle. Gradually add the parsley and hazelnuts and pound to a rough paste. Spoon the mixture into a bowl and stir in the butter.
Dandelion Vineyards make wines from the McLaren Vale, the Barossa, Eden Valley, Adelaide Hills and Fleurieu Peninsula.
Just 60km northeast of Adelaide, the Barossa Valley is one of Australia's oldest wine regions.
Dandelion, Sister’s Run, Heirloom Vineyards, Cien y Pico
Elena originally hails from Lyaskovets, Bulgaria, a small town famous for its wine. She is a qualified winemaker, BSc (Oenology) Adelaide and has made wine for various Australian Wineries as well as being a consultant winemaker to a number of leading wine companies in Spain, Italy and Bulgaria.
Born to a MIG Fighter Pilot and Helicopter Mechanic (both of whom happened to be involved in the wine industry in Lyaskovets), Elena's interest in winemaking stemmed from time spent translating for Australian Winemakers Stephen Bennet, David Norman, Dylan Rhymer, Kym Milne MW and others, who worked at her mother's winery between '93 and '98.
With Stephen Bennet’s support and her family’s encouragement, Elena made the move to Australia and started studying winemaking at Adelaide University in 1998, graduating in 2001 with a Bachelor of Science (Oenology). (Elena’s mum was keen on this
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