Two Hands Shiraz Heathcote Max's Garden 2010

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Winemaker's Notes:

COLOR Rich red AROMA Cherries, spice, raspberries, sandalwood and cedar. Smoky, very perfumed and elegant. TASTE Ve...

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  • RP: 93

    Robert Parker Score

    93

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  • WS: 92

    Wine Spectator Score

    92

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Canal's By Magaziner Discount Liquor, May's Landing
USD 47.99
750ml
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finewine.ru
Moscow, RU (6,100 mi)
RUR 4580.00
USD $
375ml
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User Reviews for Two Hands Shiraz Heathcote Max's Garden

Winemaker's Notes:

COLOR Rich red AROMA Cherries, spice, raspberries, sandalwood and cedar. Smoky, very perfumed and elegant. TASTE Very energetic on the entry with vibrant raspberries and spice. Juicy through the whole palate with subtle earthy/graphite on the late palate, all supported by a good acid framework. Length/Type of Fermentation: Three days cold macerating prior to fermentation in five and ten tonne open top fermenters with regular pump overs; three daily during peak fermentation to extract colour and tannin. Following 15 days of maceration the dry free run was drained to tank and the skins pressed to the same tank. After 24 hours, the wine was racked to barrel, where malolactic fermentation took place. Minimal fining and filtration. Length/Type of Aging: 20 months in French hogsheads of which 25% were new.

COLOR Rich red AROMA Cherries, spice, raspberries, sandalwood and cedar. Smoky, very perfumed and elegant. TASTE Very energetic on the entry with vibrant raspberries and spice. Juicy through the whole palate with subtle earthy/graphite on the late palate, all supported by a good acid framework. Length/Type of Fermentation: Three days cold macerating prior to fermentation in five and ten tonne open top fermenters with regular pump overs; three daily during peak fermentation to extract colour and tannin. Following 15 days of maceration the dry free run was drained to tank and the skins pressed to the same tank. After 24 hours, the wine was racked to barrel, where malolactic fermentation took place. Minimal fining and filtration. Length/Type of Aging: 20 months in French hogsheads of which 25% were new.

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Chemical Analysis:

Alcohol: 14.80%

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