2023 Dandelion Damsel of the Barossa Merlot, Barossa Valley

Ripe red plum, mulberry and red cherry fruits with notes of fine spice, vanillin oak, earth, some drying meadow herbs, quince paste, licorice and purple flowers. Plush and plummy on the palate with a mulberry lift, fine, silty tannins for support and a chalky vibe as it slowly trails off.

92 points Special Value Dave Brookes winecompanion.com.au

The Dandelion Damsel of the Barossa Merlot from the Barossa Valley is a plush and expressive red that reflects Elena Brooks’ thoughtful winemaking and Dandelion Vineyards’ philosophy of connecting vineyard heritage with contemporary finesse. Dandelion draws on some of South Australia’s oldest vines, many of them tended by generations of family growers, and turns them into wines that speak clearly of place while remaining accessible and vibrant.

The Merlot grapes for this wine are sourced from carefully selected Barossa vineyards, where deep clay and loam soils encourage concentration and richness. The Barossa’s warm days and cool nights are well suited to ripening Merlot, allowing for opulent fruit flavours while maintaining freshness. Winemaking is low intervention: open fermentation with wild yeasts, basket pressing, and maturation in a combination of stainless steel and French oak barrels, which preserves fruit purity while layering in subtle spice and texture.

In the glass, the Damsel of the Barossa is deep crimson. The bouquet is expressive, offering ripe plum, blackberry and mulberry alongside notes of violet, cocoa and a touch of dried herb. The palate is medium to full-bodied, with plush dark fruits framed by velvety tannins and gentle oak spice. There’s an undercurrent of chocolate and earth that adds depth, finishing long and supple.

Food pairings highlight its richness and plushness: roast lamb with garlic and rosemary, beef bourguignon, or vegetarian options such as mushroom and lentil shepherd’s pie, roasted eggplant with miso, or a bean and tomato cassoulet. The wine drinks beautifully young but can be cellared for 6 to 8 years, developing notes of leather, tobacco and savoury complexity.