Description

• Alcohol %: 14.5%
• Decant Time: 60-90 minutes
• Taste: blackberry, black cherry, plum, black pepper, licorice, dark chocolate, savory/leather, cedar/vanilla oak, earthy/mineral, ripe fruit, spice, long finish
• Food Matching: Grilled ribeye or porterhouse steak, Roast lamb or lamb chops, Venison and other game, Rich beef stews or osso buco, Aged cheddar, manchego or hard alpine cheeses, Dark chocolate (70%+)
• Grape Variety: Shiraz : 100%,

Tasting note

來自海斯科特單一園的2008年陳釀，初聞是濃郁的黑莓、黑櫻桃與熟李香，接著冒出黑胡椒、甘草與烘焙香氣。口感紮實，果味厚實但不黏膩，單寧有架構感且磨得細緻，帶一點皮革與可可的鹹甘回味，餘韻悠長。酒莊與製程：雙手酒莊（Two Hands）於此款以小批次、手工操作為主，採分級發酵並延長浸皮時間以抽取色澤與結構，後期以法國橡木桶陳釀約18個月，讓香料與橡木融入但不蓋過果實。葡萄園風土：海斯科特的紅土含鐵、排水良好，晝夜溫差大、管理以低產控制品質，果實成熟度高而保有爽朗酸度。建議先醒一小時讓香氣與口感更為和諧，配烤紅肉、羊排或風乾/熟成起司最合拍。

2008 from a single-vineyard expression in Heathcote, this wine opens with concentrated aromas of blackberry, black cherry and ripe plum, joined by black pepper, licorice and cedar. On the palate it shows dense, layered fruit, firm yet refined tannins and a savory streak of leather and baking spice that carries through a long finish. Producer notes: crafted by Two Hands Wines under Ben Perkins’ stewardship, Max's Garden is selected fruit showcasing the region’s iron-rich red soils and diurnal temperature swings. Winemaking: small-lot, hands-on fermentations with extended maceration to extract color and structure; pressed and matured in French oak for around 18 months to lend spice and cedar without overwhelming the fruit. Vineyard: low-yielding, carefully managed vines in Heathcote’s distinctive red soils produce concentrated berries with ripe tannic grip and clear regional minerality. At this stage the wine benefits from an hour or so of decanting to open up and reveal tertiary notes of leather, espresso and dried herb.

Winery

雙手酒莊專注於精選單一園與小批次釀造，酒莊在Ben Perkins與擁有者Michael Twelftree帶領下，強調田間管理與分批發酵，用橡木桶細緻襯托風土特色，讓果實表現更直接。

Two Hands Wines is a boutique Australian producer focused on single-vineyard expressions from premium sites. Under winemaker Ben Perkins and owner Michael Twelftree, the team emphasizes small-lot fermentations, careful vineyard selection and oak maturation that highlights regional character while preserving fruit purity.