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.
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.
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.
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.
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.