Description

• Alcohol %: 14.5%
• Decant Time: 60 minutes
• Taste: blackberry compote, plum, fig, dark chocolate, black pepper, licorice, violet, ink, savory, oak spice, ripe fruit, chewy tannins, richness, medium-high acidity, long finish
• Food Matching: Beef and venison, Grilled lamb chops, Roasted game birds, Rich beef stew or osso buco, Mature cheddar or blue cheese, Bitter dark chocolate desserts
• Grape Variety: Shiraz : 100%,

Tasting note

品飲筆記：深沉濃郁，黑莓與李子果醬感先行，接著出現無花果、黑巧克力與甘草的層次，尾段有明顯黑胡椒香氣和礦物感，口中飽滿但有結構，單寧紮實帶嚼感，收結長且帶點鹹香。 酒莊與田地：雙手酒莊（Two Hands）聚焦巴羅薩西緣的紅褐色土壤，這些瘠薄但產量受限的地塊賦予葡萄濃縮度與厚實單寧，酒標色澤也呼應家鄉的土地色調。 釀造工藝：採用5–10噸開放式發酵槽，整個發酵期間每日兩次上泵，皮渣接觸約7–10天，再入桶完成乳酸發酵，於法國大橡木桶熟成18個月（15%新桶），最後不澄清、不過濾裝瓶，保留原始的風味與口感厚度。 口感建議：建議醒瓶約1小時，讓香氣舒展、單寧更柔順。搭配烤羊排、燒烤牛肉或燉煮野味最能互相襯托。

Tasting note: Deep, intense and generously fruited — ripe blackberries, plum and fig lead, layered with dark chocolate, ink and violet and a driving black pepper spice on the back palate. The wine is plush yet structured, with chewy, masculine tannins and a long, savoury finish. Producer notes: Sourced from Two Hands’ best sites in the Barossa’s western ranges, the wines reflect the distinctive red/brown earth that delivers concentration and structural tannin. Lower-yield soils create dense fruit and the label recalls the colour of those soils. Winemaking notes: Fermented in 5–10 tonne open-top fermenters with regular pump-overs (twice daily), macerated 7–10 days before pressing. Malolactic completed in barrel; bottled unfined and unfiltered. Aged 18 months in French hogsheads (15% new, remainder older oak), giving ripe oak spice without overwhelming fruit. Vineyard notes: A blend of the finest barrels across the Barossa Valley, from low-yield blocks on red/brown earth in the western ranges. These sites contribute concentration, ripe tannin profile and an aromatic complexity that balances power with finesse. Serving: Decant for around an hour to soften tannins and release aromas. Serve with hearty red-meat dishes or aged cheeses.

Winery

雙手酒莊（Two Hands）專注於巴羅薩頂級產區，擁有者是Michael Twelftree，釀酒師為Ben Perkins。酒莊重視產地與田間管理，偏好西緣紅褐土的低產量地塊，採傳統開放式發酵與適度橡木桶熟成，目標是把果實的濃郁與優雅結構同時保留下來。

Two Hands Wines — founded with a single-minded focus on premium Barossa fruit — is led by owner Michael Twelftree and winemaker Ben Perkins. The team sources from top western-range sites, favouring low-yield vines on red/brown soils. Their approach blends careful vineyard selection with hands-on, traditional fermentations and measured oak use to produce powerful yet refined wines.