Two Hands Dave`s Block Blythmans Road Blewitt Springs Shiraz (750ml)
The “two hands” are Michael Twelftree and Richard Mintz who formed the company in 1999 with the clear objective of making the best possible Shiraz based wines from prized Shiraz producing regions within Australia. Quality without compromise is central to the Two Hands philosophy, driving all the decisions from fruit and oak selection to packaging and promotion. Two Hands’ first vintage was in 2000, after a modest $30k investment and starting with just 17 tonnes of fruit. The journey had started.
By the end of 2004 a state-of-the-art winery was built on the same site, specifically designed for small batch handling. To maximize the individual regional and varietal characteristics and to allow for greater quality control, every parcel of fruit, no matter how small, could be handled separately from crushing through to fermentation and oak maturation. The new winery revolutionized the winemaking capabilities and experimentation flourished, new varietals were tested, new techniques adopted, with a Cellar Door as a perfect outlet for some of the trials to test the market. As production increased, more varied sources of Shiraz from the Western Ranges in the Barossa were added to the mix and broadened the complexity and palate to choose from.
Notes of satsuma plum, crushed blueberries, incense sticks and crushed black pepper. A full-bodied Shiraz, this wine delivers upfront notes of plum and blueberries, which provide a great pop to the palate. Creamy through the mid palate, the tannins emerge through the finish and are bold and rounded in nature with a gentle powdery texture. Black pepper, cured meats, incense, and mocha roll around the periphery provide great detail and layers to the palate.
Dave’s Block is a very special old vineyard perched on an elevated site in Blewitt Springs, McLaren Vale. The soil is classic white sand over clay, the cooler elevation allows the grapes to slowly mature.The hallmark of this wine is its lifted spicy aromatic profile and the beautifully textured and persistent tannins. One small parcel from this single block was crushed and de-stemmed into a single 5-tonne open top fermenter. Time on skins was 14 days, after which the skins were pressed. All free run and pressings were combined and after 24 hours the wine was then racked to barrel, where malolactic fermentation occurred. The wine was bottled with minimum fining and no filtration and ages for 19 months in 1-4 year old French oak hogsheads (smaller) and puncheons (larger).
Incredibly expansive, starting with a pure note of black cherry flavors, building momentum as details of Earl Grey tea, sandalwood, anise and dark chocolate grow. Velvety tannins provide a terrific backbone for the flavors as they linger. Drink now through 2030. 175 cases made.