Circa 1880, PF Zimmerman planted 468 Cabernet Sauvignon vines on his family property ‘Woodlands’ situated on the outskirts of Lyndoch. We believe this to be one of the oldest bearing plantings on own roots of this variety in Australia and we feel privileged to be the custodians of this special part of the Barossa.
The fruit was picked on the 6 March 2018. The wine fermented in an open fermenter with indigenous yeast allowed to conduct fermentation. Temperatures were allowed to reach 28C with gentle hand plunging performed 3-4 times daily. After 12 days on skins, the fruit was basket pressed and transferred to 300 ltr oak barrels (50% new French oak with balance into 2, 3 & 4 year old French oak hogsheads) to undergo malo-lactic fermentation. Once malo was complete SO2 was added to the barrels, the wine was then left on lees to mature for 6 months before racking. The wine was then transferred back to the same oak and matured for another 9 months. No finning was used and only a very coarse filtration was used prior to bottle.
Vibrant colour leads to a nose of interesting and a complex array of aroma’s including varietal blackcurrant, earth, forest floor hints of vanilla and mocha derived from the new French oak. The full bodied textural palate combines sweet fruit, fine oak and fruit tannin to give the palate richness with balance. We believe this wine displays all the elements of great Barossa Cabernet Sauvignon.
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.
MIKE BENNIE - THE WINE FRONT
It's a wine wholly unto itself, powerful yet svelte, concentrated and deep yet lifted on sheets of fine, bulging, grippy tannin and cool acidity. It's so seamless, flows beautifully, a gilded freight train of cabernet heft and engineering with grace and glide on its side. Scents of mulberry, truffles, bouquet garni, old fire pit and old spice cupboard, but no labouring under oak or syrupy fruit, everything just so and formidably balanced. Flavours marry a similar array of words. It's a righteous, outstanding cabernet from the Barossa that leaves me scratching my head and rubbing my belly. Righteous.
JENI PORT - HALLIDAY'S WINE COMPANION
Fermented with indigenous yeast, hand-plunging 3-4 times daily, 12 days on skins, basket-pressed and transferred into new (50%) and seasoned oak, mlf, left on lees for 6 months, racked and returned to oak for 9 months. Eye-catching deep purple for a wine that shows stylish winemaking at every step. Old vines may be the star, but good winemaking brings added lustre. Aromas of loamy earth, ripe cassis, garden mint and dried leaves. A wealth of bright notes on the palate, sweetly spiced oak, supple tannins with tight finish. A keeper.