2021 Two Hands Riesling The Boy Eden

品飲筆記：先是鮮明的柑橘皮與葡萄皮氣息，接著現出梨皮與一抹微鹹、礦物的口感，酸度活潑、有張力，口腔質地細緻而帶些微的還原風味，餘韻乾淨且持久。酒莊介紹：雙手酒莊在愛登谷以重視地塊與分級採收著稱，負責人與釀酒團隊追求的是清晰的風土表現而非華麗果香。釀造工藝：採用低溫發酵與輕柔壓榨，保留原始香氣與鮮明酸度，部分泥渣接觸用以增加中段口感，但不使用影響風味的重木處理；瓶蓋為螺旋塞，保存鮮度更可靠。葡萄園環境：來自高海拔、土壤礫石與淺層母岩的園區，昼夜溫差大、產量受控，讓果實發展出清脆的礦質與集中度。建議先醒半小時，搭配海鮮或清淡開胃菜最對味。語氣輕鬆：這瓶喝起來像海風吹過果園，清爽又有個性，適合與朋友邊聊天邊慢慢品。

Tasting note: Bright, energetic aromas of grapefruit pith, citrus peel and pear skin lead to a palate defined by taut acidity, a savory reductive edge and fine mineral grip. Yellow citrus and saline notes provide texture and length, finishing clean and persistent. Producer notes: From cool, elevated Eden Valley sites, this bottling reflects small-lot picking and rigorous selection under Ben Perkins’ guidance. The style is focused on purity and tension rather than overt ripeness. Winemaking notes: Fermented cool with minimal intervention to preserve primary aromatics; judicious lees contact adds mid-palate texture while avoiding oak influence. Sealed under screwcap to maintain freshness. Vineyard notes: Fruit is sourced from high-altitude, low-yield blocks with shallow, rocky soils and pronounced diurnal temperature swing — conditions that concentrate flavor and retain brisk acidity. Drink now for vibrancy or cellar for structured development through the early 2030s.

Specification

• Alcohol %: 12.5%
• Decant Time: 30 minutes
• Taste: grapefruit pith, grapefruit peel, pear skin, yellow citrus, flinty, savory, reductive, textured, saline, mineral, citrus zest
• Food Matching: White fish, Shellfish (oysters, scallops), Ceviche, Salads and light starters, Burrata and fresh cheeses, Asian citrus dishes, Lightly spiced seafood, Ossau-Iraty or sheep's-milk cheeses
• Grape Variety: Riesling : 100%,

Winery

雙手酒莊（Two Hands）以分地塊、重視風土聞名，主要在巴羅薩與愛登谷的優質園區採葡萄。團隊講求低產、精選果串和簡約釀法，讓土地特性得以表現。酿酒師與田間團隊密切合作，管理高海拔、礫石土壤的老藤區，目標是造出有張力、礦質感與儲存潛力的酒款。

Two Hands Wines is known for site-focused wines from premium Barossa and Eden Valley parcels. Under the winemaking direction of Ben Perkins and ownership of Michael Twelftree, the estate emphasizes careful vineyard selection, low yields and minimal-intervention cellar work. Vineyard manager Travis Coombe oversees viticulture, favoring cool-climate sites and old vines that contribute concentration, minerality and longevity in the finished wines.