Description

• Alcohol %: 12.0%
• Decant Time: 0 minutes (serve well chilled, no decanting required)
• Taste: crisp acidity, lemon zest, lime, green apple, floral lift, wet stone / minerality, flinty, clean dry finish
• Food Matching: White fish, Salad, Burrata, Goose cassoulet, Ossau-Iraty (sheep milk cheese), Sushi & sashimi, Light Asian spiced dishes
• Grape Variety: Riesling ,

Tasting note

品飲筆記：清爽俐落，檸檬皮與青檸的鮮明柑橘香先行，伴隨青蘋果和花香調，舌面感到明顯的礦物與石感，酸度清脆、口感乾淨，尾韻持久。 酒莊與生產：雙手酒莊（Two Hands）由團隊與擁有人共同經營，釀酒師 Ben Perkins 帶出一貫注重風土與純淨度的風格。本款以表現產區特色為主，年輕即飲也具陳年潛力。 釀造工藝：採用低溫不鏽鋼發酵以保留果香與清爽酸度，盡量減少介入與木桶使用，讓礦質與純淨口感成為主角，瓶陳期短促使風味更為整合。 葡萄園環境：來自海拔較高、晝夜溫差大的田地，石質土壤有助於酸度與礦物感的形成。採收時控制成熟度以保留香氣與鮮明的口感，田間管理以品質為優先。

Tasting note: Bright, razor-clean citrus notes of lemon zest and lime marry with green apple and a floral top note, while a distinctive wet-stone minerality gives the palate a flinty backbone. The acidity is vivid and crunchy, carrying flavour through a long, dry finish. Producer notes: Crafted by Two Hands Wines under Ben Perkins, this bottle reflects the house style of focused, site-driven whites from high‑altitude Eden Valley. The wine is made for immediacy and clarity, yet has the structure to age gracefully through the drinking window. Winemaking notes: Gentle, cool fermentation in stainless steel preserves primary aromatics and freshness. Minimal intervention, no heavy oak influence and careful temperature control keep the profile taut and precise. Bottle-aged briefly before release to integrate texture. Vineyard notes: Fruit is sourced from cool, elevated Eden Valley sites where diurnal temperature swing and stony soils concentrate natural acidity and mineral character. Vineyard management emphasizes timing of pick to retain aromatic lift and bright acidity.

Winery

雙手酒莊來自巴羅薩地區，擅長以風土為核心打造清晰表現的葡萄酒。擁有人 Michael Twelftree 與釀酒師 Ben Perkins 與田間技術員 Travis Coombe 緊密合作，選取艾登谷優質園地，採低介入釀造、低溫發酵，強調純淨與礦質感。

Two Hands Wines is a Barossa‑based producer known for expressive, site-focused wines. Under the stewardship of owner Michael Twelftree and winemaker Ben Perkins, the team works closely with viticulturist Travis Coombe to source fruit from selected Eden Valley sites. Their approach favors minimal intervention, cool fermentations and careful handling to showcase purity, regional minerality and bright acidity.