2016 After Five Barossa Valley Grenache

2016 After Five Barossa Valley Grenache

Recommendations

Barossa Grenache is back. In a big way. And here is an example of the new breed in a delicious form.

Expert Reviews

96 Points - Campbell Mattinson - Halliday's Wine CompanionHand-picked, 25% whole bunches, concrete open fermenters with heading boards on top, 11 days on skins, basket pressed to 500l French oak. Bottled unfined. Velvety smooth, brilliantly perfumed and fruited, structured just so and totally convincing to close. These 'After Five' wines have arrived on the marketplace in emphatic fashion. This wine adds yet more revs to the modern day grenache revolution.
95 Points - Campbell Mattinson - The Wine FrontSingle vineyard grenache from the Barossa. Whole bunches, basket pressing, 500l oak, bottled unfined. Crackerjack grenache. Brimful of both power and personality but without being overdone. Florals, blueberries, redcurrant and bitumen. A flash of sweet raspberry but blink-and-you-miss-it. Tannin flings wide through the wine. A beauty.

Tech stuff

14.2
Barossa Valley
2016
Screw Cap
Cellar to 2028
750ml

Light

Full

How's it taste?

Bright red Grenache fruit tending into glace berry flavours, then a softly syrupy gentle finish with low acidity

How was it made?

Hand picked 25% whole clusters added to concrete open fermenter with the balance crushed on top. After fermentation commenced heading boards were placed on top. Fermentation temperatures were allowed to peak at 32C before cooling to 24C for the balance. After 11 days on skins the wine was basket pressed to older 500 lt French oak barrels. The wine was matured on lees in oak for 16 months before bottle. No finings used.

Who made it?

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.

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