Sourced from Stansborough Vineyard, Williamstown. The site is around 260-280m above sea level with an east west aspect. Soil consists of a shallow red clay top soil over friable red clay with bands of quartz, ironstone and shale. The vineyard was planted in 2000 and is own rooted, clones are heritage and 1654. The vines are spur pruned to 32-36 buds per vine. The mid rows are cultivated to winter active fescue.
The Shiraz was -picked on the 14th February 2017. 10% whole clusters were tipped into open fermenters with the balance crushed on top. One open fermenter was seeded with Symphony yeast (Saccharomyces cerevisiae/Kluyveromyces thermotolerans) with the other left until natural yeast fermentation commenced. Temperatures were allowed to reach 28C with hand plunging performed 3 times daily. After 8 days on skins the fruit was basket pressed & transferred into 18% new French oak with the balance into 1 – 4 year old French oak hogsheads to undergo malo-lactic fermentation. After malo-lactic fermentation SO2 was added to the barrels, the wine was then left on lees to mature for 7 months before racking, the wine was then transferred back to the same oak and matured for another 11 months.
Vibrant colour leads to a nose of interesting and enticing aromas of raspberry, milk chocolate, mocha, warm spices with French oak adding hints of vanilla. A plush juicy silky palate with fine tannin adding the textural element, flavours of liquorice and red berries add to the persistent sweet fruited palate.
Purple Hands is a boutique wine business located in the southern end of the Barossa Valley, South Australia. Craig Stansborough and Mark Slade started Purple Hands in 2006 from humble beginnings. Just over a tonne of hand picked Shiraz was crushed and barrel fermented in Craig’s shed making around 100 dozen. The name (as you might've guessed) comes from the staining of their hands, as they crushed and handled the must through this first harvest. Ever since their first vintage the ultimate aim has been to produce premium Barossa Valley wines that speak of their 32 acre patch of dirt. As the operation has grown, the duo now produce a range of wines, sourcing fruit from nearby vineyards to supplement their own vines. This includes Grenache and Mataro, as well as Pinot Gris from the Adelaide Hills.
Sourced from Purple Hands vineyards in the southern Barossa. The wine was basket pressed to French oak and aged on gross lees for 18 months prior to bottling with minimal filtration. This is a bold wine from a warmer vintage that has positively soaked up newer French Oak input, there are sultry plum fruits on the nose with a saline edge and touches of cocoa. Fruit, oak and tannin are well integrated with dark berry fruits melting into the drying backbone of dark cherry and bitter dark chocolate tannins, there is a touch of leather and earth to finish with the wine sure to reward time
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
Open ferment, basket pressed, 18 months in French oak. The 'classic' Barossa shiraz fruit characters of blackberry and dark plum are out in force here, the regional theme accentuated with notes of dark chocolate and tarry earth. Smooth and seamless, it's a comfortable ride, offering plenty of flavour - without being heavy - ripe tannins rounding out the finish.