2016 Purple Hands Montepulciano
Sourced from the Stansborough Vineyard at Williamstown in the Southern Barossa Valley.
The fruit was picked on the 5th April 2016, and crushed and destemmed to an open fermenter. Temperatures were allowed to reach 28C with header boards used and minimal pump overs performed. After 10 days on skins, the fruit was basket pressed and transferred into 12% new French oak, with the balance into 3 – 6-year-old French oak hogsheads to undergo malo-lactic fermentation. After malolactic fermentation, the wine was then left on lees to mature for 3 months before racking, and then transferred back to the same oak and matured for another 15 months. No fining was used and only a coarse filtration was used prior to bottling.
Bright crimson colour leads to aromas that bound from the glass, sweet red blackberries and cream dominate with a complex savoury note that seems to appear in this variety no matter what we do. The palate is an enjoyable mix of sweet fruit, firm tannin and minerality that delights the tongue with the natural acidity assisting with length.