Sourced from Zerk Vineyard, Lyndoch. The site is around 250m above sea level with a northerly aspect. Soil consists of deep red clay with bands of ironstone and shale. The vineyard was planted in 1961 and is own rooted, the clone is unknown. The vines are goblet hand pruned to 20 buds. The mid rows are cultivated to winter active fescue. Minimal irrigation is used in very dry years.
The Grenache was hand-picked on the 17th March 2017. Around 25% whole clusters were tipped into open fermenters with the balance crushed on top. Ferment was the result of indigenous yeast. Temperatures were allowed to reach 30C with hand plunging performed 3 times daily. After 9 days on skins the fruit was basket pressed and transferred into older puncheons to undergo malo-lactic fermentation. Post malo the wine was then left 3 weeks before SO2 was added in place, the wine was left on lees and topped regularly. The wine was racked late December 2017 and underwent a coarse filtration prior to bottling.
Bright crimson colour leads to aromas of raspberry, cherry, earth, sweet spice with herbal hints from the whole clusters. Palate is lively and fleshy with tannins giving a crunchy texture. Excellent flavour with persistence, sweet red berry flavours combined with a soft gentle finish gives a wine that you can enjoy now or over the next 5 years.
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.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
Hand-picked from old vines, wild-fermented with 35% whole bunches, 9 days on skins, basket-pressed direct to used puncheons for 9 months on lees. Bright, clear crimson; the perfumed bouquet leads into a palate that has red fruits at its core, backed by firm, precise tannins, oak invisible.