Circa 1880 PF Zimmerman planted Grenache, Shiraz and Cabernet Sauvignon 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 cane pruned. The mid rows are cultivated to winter active fescue. Minimal irrigation is used in very dry years.
The Shiraz was hand-picked on the 7 March 2018. 10% of the fruit was tipped into a concrete open fermenter with the balance destemmed and lightly crushed (rollers open) on top and was seeded using a neutral yeast. Temperatures were allowed to reach 28C with header boards allowing gentle extraction. After 8 days on skins the fruit was basket pressed and transferred into 33% new French oak (1 x 500lt ) 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 light lees to mature for 8 months before racking, the wine was then transferred back to the same oak and matured for another 9 months. No fining used.
Vibrant colour, aromas of plums, cherry, vanilla, chocolate, roast meats with sweet spice of cinnamon. A medium to full bodied textured palate with cola and brick dust, hints of whole bunch poking through.
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.
JENI PORT - HALLIDAY'S WINE COMPANION
Hand-picked, 10% of fruit was tipped into concrete open fermenter, balance was destemmed, lightly crushed, neutral yeast, 8 days on skins, basket-pressed and into new (33%) and used French oak, mlf, left on lees to mature for 8 months, racked then back into oak for another 9 months. Old vines planted between 1880-90 shine, producing a multifaceted shiraz, that is both humble and complex. Quiet to start, the perfume is almost faint but, yes, there is the sweet scent of violets and roses. Then all is revealed in a seamless and spectacular performance of a grape off old vines: florals, intense black fruits, full array of spices in a soothing synergy with background oak and supple tannin.