2017 Purple Hands Cabernet Sauvignon
468 vines. That's all that were used to make this Cabernet. One special block of ancient vines over 125 years old, made into one very special Barossa Valley Cabernet Sauvignon.
With a wax-dipped bottle, and some of the boldest fruit flavours around, this is the essence of rare, gloriously intense Barossa red wine.
From a single vineyard owned by the Zerk family, planted 1880– 90, making it one of the oldest cabernet vineyards in Australia (and the world). Wild yeast– open fermented, hand-plunged, 8 days on skins, pressed to French hogsheads (44% new), on lees 17 months. This is pure and simple cabernet, elegant, long and finely structured. A great cabernet vintage for this great vineyard.
The main source of this wine is a small patch of Cabernet Sauvignon vines planted near Lyndoch in the Barossa Valley in or around 1880. It's been on a fantastic run over the past few years.Wow. I'm tempted to describe this as elegant but it has so much power and I'm wary of giving the wrong impression. It offers pure blackcurrant fruit flavour and then layers boysenberry, bay leaf, dust, smoked meats and sweet herb notes throughout. It feels lively and svelte from the outset, though the power of the fruit takes time to unfurl. I considered rating this at both 94 and at 97; it's clearly of gold medal standard, it's just a matter of how high.'
How's it taste?
Vibrant colour leads to a nose of interesting and a complex array of aroma’s including dark chocolate, earth, pepper spice, liquorice and blackcurrant, with hints of vanilla derived from the new French oak adding another sweet note. The full bodied textural palate combines sweet fruit, fine oak and fruit tannin to give the palate richness with balance.
How was it made?
We believe this wine displays all the elements of great Barossa Cabernet Sauvignon and a wine that represents the pedigree of these ancient vines.
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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