Two Hands Bad Impersonator Shiraz 2004

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Starting at: $18^.67

7 Reviews

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Winery:

Two Hands Wines

Varietal:

Syrah

Region:

Australia > South Australia > Barossa

Type:

Red Wine

Color:

Drink Dates:

Drink Now - 2016

UPC:

 

User Tags:  spices, color descriptors, stone fruits, (tree) fruit, cherry, pepper, intense, meaty, fruit, drink now 

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What to Expect

Australia has certainly made Syrah its own, even bestowing it with a new name: Shiraz. In the warm, dry climate of Australia this noble grape, responsible for some of the grandest wines of France, produces an intense, unique expression that is distinctly Australian. The ripe grapes take on classic notes of black pepper and leather that add depth and complexity to the black cherry and plum fruits on the palate. Australian Shiraz has typically been aged in American Oak barrels which impart the wine with a distinct note of vanilla that can add to the impression of ripeness many of these wines have, but the time in barrel also allows the wines a chance to settle and reveal their rich, voluptuously styled mouthfeel.

Winemakers Notes

This wine just has too much character of its own to be your run of the mill Aussie copy cat (or shall we 'impersonator'?) Shiraz - it is soft, highly aromatic, textured and spicy. The fruit used was typical of that from the arossa - intense and concentrated - yet the guys at Two Hands were not stupid and OTT with their use of oak, thus leaving the wine to show its true finesse without being overwhelmed by winemaking additions i.e a great Shiraz, but maybe not so obviously from the Barossa.
Tasting Notes : The nose is full of cloves, Asian spice, rhubarb, cedar and dark cherry backed by a read more...meaty, liquorice note. The palate is not viscous and dense but more filling and subtle, it starts out with moderate intensity but builds through the mid palate where it is over run by loads of fine grainy fruit filled tannin.

Method of Production : The grapes were crushed and then fermented for ten to twelve days in open top stainless steel vats, with regular pump overs twice daily to extract colour and tannin. The wine was then pressed off the skins, transferred to barrel (18% new, French and American oak) for a maturation period of 14 months. The wine was just simply racked before being bottled.    (hide)

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