Description

• Alcohol %: 14.5%
• Decant Time: 60-90 minutes
• Taste: blackberry, black plum, black pepper, dark chocolate, cedar, vanilla, mocha, spice, savory, concentrated, full-bodied, firm tannins, long finish
• Food Matching: Grilled ribeye or porterhouse, Roast lamb or lamb shanks, Venison and other game, Barbecue and smoked beef, Aged cheddar or hard sheep's milk cheeses, Rich tomato-based pasta or braised beef
• Grape Variety: Shiraz : 100%,

Tasting note

這款2012年珍釀來自Two Hands位於Marananga的頂級分區，酒體厚實卻不笨重。入口先是黑莓與成熟李子的濃郁果香，接著出現黑胡椒、可可與些許鹹香風味，法國大桶陳釀帶來香草、雪松與咖啡巧克力的細緻層次。口感飽滿，單寧結構明確但被柔和的木質與酒體平衡，餘韻綿長悠遠。葡萄來自Seppeltsfield老藤園（約22年）、紅褐色壤土覆蓋石灰層、海拔約250公尺，產量受控以換取濃縮風味。釀造時採開頂發酵、頻繁泵浸來抽取色澤與單寧，平均浸皮約9天，發酵後24小時入法國橡木桶完成乳酸發酵，桶陳24個月，裝瓶前僅做最低限度的澄清、不過濾，保留了完整的風味與質感。建議醒一小時，搭配烤牛排、燒烤或成熟起司最合拍。

A powerful, carefully selected release from Two Hands’ Marananga precinct. The 2012 My Hands displays concentrated black fruit—blackberry and plum—layered with cracked black pepper, dark chocolate and savoury cured-meat notes. French oak (300L hogsheads) adds cedar, vanilla and mocha, integrated after 24 months of maturation. Texture is full and plush but supported by firm, polished tannins from focused extraction (open-top fermentation, regular pump-overs, ~9 days on skins) and gentle handling: free-run and pressings combined, racked to oak after 24 hours for malolactic fermentation, bottled with minimal fining and no filtration. Vineyard parcels come from Seppeltsfield (22‑year old vines, red/brown loam over limestone, 250m altitude), harvested in small parcels for intensity. Drink now with an hour’s decant to show best, or cellar further through the drinking window. Excellent with grilled or roasted red meats, game and mature cheeses.

Winery

雙手酒莊（Two Hands）由Michael Twelftree建立，是巴羅薩地區公認的精品酒莊，強調單一園塊與小批量手工製作。酒名取自Marananga（意為「我的手」），而此款為酒莊在桶級評鑑中由領釀親自挑出的特別限量釋出。釀酒以田間分級、開頂發酵與法國大桶長期熟成為主，追求風土與細緻結構的平衡。

Two Hands Wines is a benchmark Barossa producer founded by Michael Twelftree, known for single-vineyard focus and hand-crafted, small-batch wines. 'My Hands' originates from Marananga—meaning 'my hands' in the local Aboriginal language—and this wine was hand-selected at barrel tasting as an exceptional, limited-release expression. The label emphasises parcel selection, traditional open-top ferments and careful oak maturation to produce intense, terroir-driven wines.