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This is a stunner every year. With 25% of the fruit added to the ferment as whole bunches to give perfume and zest, the remaining fruit is hand plunged and basket pressed into big, old oak where it spends almost a year sitting on its solids, adding texture and class. Has stunning intensity of bright fruit aromas and flavours of cherry and raspberry along with spice, herbs and superfine tannins. A Gold, Top Gold and Trophy Winner at the Adelaide Show.
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Doing vintage you can’t help but have permanently purple hands. The red colouring and tannins seep into your pores and, as your hands crack and glaze, become a temporary and changing tattoo, a memento of working your hands in wine. The two purple hands are Craig Stansborough, chief winemaker for Grant Burge, and Mark Slade. They have a small patch of Shiraz near Williamstown, a cooler part of the Barossa. They buy in Grenache and Mataro. Quality of the wines is utterly exceptional, made with purple hands and guaranteed to stain your tongue black. James Halliday rated Purple Hands Wines as one of the 10 best new 5 star wineries in his 2013 guide. It has retained the 5 star rating in the 2025 guide.
Right, we need two bottles of wine for this recipe. One to cook with and one to drink. They say that you should only cook with what you drink but in my opinion, I defo don't use what I drink to cook. Granted, if I was in a high-end restaurant, I'd probably be refining my cooking a lot more but the truth is I ain't so let's focus on the drinking wine.
This might seem like a strange one, but I can honestly say that this combo really works. Usually, when you think of burgers you lean towards a beer, or even a nice glass of red. The freshness of the apple, spice coming through from the tomato jam, and the addition of pork had me leaning towards a Riesling.
Tapas and Temp go together like love and marriage, Helen Mirren and Oscar nominations, Shane Watson and LBW's.
Our favourite pairs of purple hands belong to Craig Stansborough, chief winemaker for Grant Burge, and Mark Slade who own a tiny Barossa winery called Purple Hands. Quality of the wines is utterly exceptional; made by purple hands and guaranteed to stain your tongue black. We have the ‘15 reds and while reviews are still pending, we can tell you that given their 2012, 2013 and 2014s averaged a staggering 96 points from James Halliday, we are quietly confident these will end up in that same territory.
Craig and Mark buy in some fruit however they grow the bulk of their own fruit in the cooler, southern end of the Barossa, allowing them to produce powerful and fruit intense wines
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