Their intention was, and still is, to showcase the diversity of Australian Shiraz by highlighting regional characteristics and allowing the fruit to be the primary feature of the wines. Two Hands refers to the very personable approach taken with each parcel of grapes, no matter how big or small. The wines are carefully guided through the viticulture and winemaking process by Michael Twelftree.
From the outset, Two Hands set out to be unique. This approach is reflected in everything from the names of the wines through to innovative packaging and, not least, the wines themselves.
'Quality without compromise' is a core value that drives all Two Hands decisions so, not surprisingly, the wines have received international acclaim from respected wine critics, with Robert Parker proclaiming Two Hands as '...the finest negociant operation south of the equator...'
In November 2012, Two Hands was named in the Wine Spectator's annual Top 100 for the 10th consecutive year, an achievement that has never been equaled by any other winery the world over.
PALATE: Hits the palate with vibrancy and pop. Bright berry notes dance across the palate. Medium to full bodied with richness of fruit balanced by bright refreshing acidity. Tannins are prominent but melt beautifully into a wall of fruit. Finished with a lovely long palate, accented by notes of red licorice, lavender, and dark chocolate with a creamy texture from lees contact.
REGION NOTES: Barossa valley
VINIFICATION: The many parcels making up this wine were crushed into and fermented in three, five, seven and 10 tonne open top vessels. Regular pump overs three times daily were performed during the peak of fermentation to extract flavours, colour and tannins. At pressing, the free run and pressings were combined to tank, then racked to barrel for oak maturation where malolactic fermentation occurred. All batches were kept separate and blended just prior to bottling.
MATURATION: Matured for 12 months in French oak, which 15% was new, and the remainder in one to six year old puncheons and hogsheads.