27% OFF
Barossa Valley

2018 Purple Hands Planta Circa Ancestor Vine Grenache

The Collective Review

Here is your chance to drink in a little Barossan viticultural history. Back in the mid 1800s, one PF Zimmerman started a vineyard in Lyndoch, at the southern end of the Barossa. While exact details of planting dates are murky, the Shiraz, Grenache & Cabernet Sauvignon from this block date back to at least the 1880s, making them now at least 130 years of age - ancestor vines, that have lived through two world wars (and the rest). Grant Burge’s chief winemaker Craig Stansborough stumbled across this ancient block a few years ago and kindly asked the current custodians - the Zerk family - to take fruit from some of the remaining ancient old vines and Planta Circa was born. These ancestor vines (vines equal or over 125 years of age) are the inspiration for the Planta Circa label – the name literally means “planted around the region of” as no one can offer the exact date of the plantings. This started with the just the Cabernet and then, in 2018 Stansborough was offered the Grenache and Shiraz from this amazing vineyard, enabling the expansion of the Planta Circa range with 2 more single-vineyard Ancestor Vine wines. This first release of this incredible Grenache has taken our breath away. Such a velvety smooth wine with abundant ripe red fruit, gloriously balanced and with a lingering finish. This wine is a true testament to the power of old vines and to the winemaking talents of Stansborough himself.

Read more
Back
This is Grenache in silky smooth form with dense raspberry and cherry flavour, baking spices and rose oil perfume. It's fluid and gentle, with tannin that feels like stroking suede, succulence and volume of flavour, though it keeps itself trim, especially on the finish where a handful of dried herb and tannin grips surely. Read more
Critic Reviews
Expert Review
95 POINTS
Gary Walsh - The Wine Front

This is Grenache in silky smooth form with dense raspberry and cherry flavour, baking spices and rose oil perfume. It's fluid and gentle, with tannin that feels like stroking suede, succulence and volume of flavour, though it keeps itself trim, especially on the finish where a handful of dried herb and tannin grips surely.

Expert Review
92 POINTS
Jeni Port - Halliday's Wine Companion

Hand-picked, 35% whole cluster tipped into open fermenters with the balance crushed on top, 10 days on skins, basket-pressed and into older puncheons for mlf, then left on lees. Smooth and luscious, boasts the typical grenache introduction of spiced red fruits, bramble and red confectionery. Youthful and pretty but also sturdy, it moves in the glass with macerated raspberry and red cherry, anise, violets and red licorice. Perky tannins will ensure some medium-term ageing.

Back
Technical Attributes
Back
Tasting Notes

Bright crimson colour leads to aromas of raspberry, cherry, earth, sweet spice with herbal hints from the whole clusters. The palate is lively and fleshy with tannins giving a crunchy texture. Excellent flavour with persistent sweet red berry flavours combined with a soft gentle finish that gives a wine that you can enjoy now or over the next 10 years.

Back
Winemakers Note

Circa 1880 PF Zimmerman planted Grenache vines on his family property ‘Woodlands’ situated on the outskirts of Lyndoch. The site is around 250m above sea level with a Southerly aspect. Soil consists of deep sand over clay. The vines are own-rooted, 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 7 March 2018. Around 35% whole clusters were tipped into open fermenters with the balance crushed on top, header boards were placed on day 2 of ferment. Temperatures were allowed to reach 32C with pump-overs performed 1-2 times daily. After 10 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 early December 2018 and underwent a coarse filtration prior to bottling.

Back