Purple Hands Old Vine Barossa Valley Grenache 2024

Vineyards:
Zerk Vineyards, Lyndoch, Barossa Valley. Planted 1961 & Circa 1890

Winemaking:
Around 30% whole clusters were tipped into open fermenters with the balance crushed on top, header boards were placed on day 2 of ferment. Ferment was the result of indigenous and cultured yeast. Temperatures were allowed to reach 30C with pump overs performed 2 times daily reducing to nil later in ferment. After 9 and 11 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 then left on lees and topped regularly. The wine was racked and blended late November 2021 and underwent filtration prior to bottling.

Tasting Notes:
Vibrant crimson colour leads to aromas of raspberry, cherry and bergamot, whole clusters adding subtle herbal notes adding to the complexity. Palate is mid weight and textural with generous red berry sweet fruit, fine fruit and stem tannins add balance to the mouthfeel, crisp acidity gives a wonderful crunchy and cleansing note to the wine. Drink now or cellar carefully and enjoy over the next 8 years.

Variety: Shiraz
Region: Barossa Valley | South Australia | Australia
Size: 750mL
Alcohol Volume: 14%
Standard Drinks: 8.3
CONTAINS SULPHITES
WINE OF AUSTRALIA

Enjoy now or cellar for up to 8 years to further develop its subtle complexities and enhance its graceful character.

Sourced from three key Barossa sites, this Old Vine Grenache is a masterclass in northern Barossa fruit. The Zerk vineyard at Lyndoch (planted 1961) sits around 250m above sea level on deep red clay with bands of ironstone and shale. The Caiazza vineyard, also in Lyndoch (planted 1890 and 1981), lies slightly higher at 260m on deep sand over clay, with minimal irrigation used only in very dry seasons. The Keady vineyard at Moppa (planted 1989) contributes fruit from 300m elevation, where silty clay loams over red clay and weathered siltstone rock add structure and drive.
All three vineyards are own-rooted Grenache, with clone material unknown but clearly well suited to site. Hand-picked across three harvest dates, around 20–25% whole clusters were tipped into open fermenters and covered with crushed berries. The Caiazza fruit was fermented under header boards, while Zerk and Keady were handled in smaller open fermenters. Ferments relied on a mix of indigenous and cultured yeasts, allowed to reach around 30°C, with pump-overs twice daily early on.
After eight days on skins the fruit was basket pressed and run to seasoned French oak puncheons as separate parcels for malolactic fermentation. The wine then rested on lees, topped regularly, before being racked, blended in late November 2024 and filtered prior to bottling.
The result is a mid-weight yet intensely flavoured Grenache where old-vine concentration meets modern, whole-bunch spice and a bright, mineral spine. Trophy wins and multiple gold medals underline what’s in the glass: this is benchmark Barossa Grenache that massively over-delivers for the price.