2012 Two Hands Ares Shiraz, Barossa valley, McLaren Vale

2012 Two Hands Ares Shiraz, Barossa valley, McLaren Vale

Product: 20128125484
Prices start from £500.00 per case Buying options
2012 Two Hands Ares Shiraz, Barossa valley, McLaren Vale

Description

Ares is the flagship Shiraz and represents the very best parcels in each vintage. This wine truly exemplifies the art of barrel selection in the search for the best wine. Before bottling, Michael Twelftree and his winemakers methodically taste through all 1,800 to 2,200 barrels in the winery before making the decision of what should go into the Ares.
 
“The estate’s Tete de Cuvee.  The nose is full of intense macerated morello cherry with hints of cigar box and mocha.  The wines is no shrinking violet on the palate either – the wine stains the palate with deep black and blue fruit,  the richness is balanced out though with a fine acidity alongside the long and sweet tannic structure. A monolithic wine and yet finely toned.
Stuart Rae - Private Account Manager
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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Find out more.
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6 x 75cl bottle
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About this WINE

Two Hands Wines

Two Hands Wines

Two Hands Wines was formed in 1999 by Michael Twelftree and Richard Mintz, with the objective to produce the best Shiraz based wines of Australia.

Michael Twelftree, spent a number of years exporting Australian Wine to the USA and Asia. Richard Mintz, was formerly C.E.O. of one of Australia's leading Cooperage's in the Barossa Valley, South Australia. With Twelftree's contacts and wine savvy approach and Mintz's management skills and business acumen, the two friends decided to make wine together.

In 2000, they started with just 17 tonnes of fruit from McLaren Vale and Padthaway wine regions. From the beginning the wines were very well received at home and abroad with a healthy stream of reviews culminating in, being voted `Best New Producer' in the 2003/2004 Penguin Good Australian Wine Guide by Huon Hooke and Ralph Kyte-Powell.

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Barossa Valley

Barossa Valley

Barossa Valley is the South Australia's wine industry's birthplace. Currently into its fifth generation, it dates back to 1839 when George Fife Angas’ South Australian Company purchased 28,000 acres at a £1 per acre and sold them onto landed gentry, mostly German Lutherans. The first vines were planted in 1843 in Bethany, and by the 1870s – with Europe ravaged by war and Phylloxera - Gladstone’s British government complemented its colonies with preferential duties.

Fortified wines, strong enough to survive the 20,000km journey, flooded the British market. Churchill followed, between the Wars, re-affirming Australia’s position as a leading supplier of ‘Empire wines’. After the Second World War, mass European immigration saw a move to lighter wines, as confirmed by Grange Hermitage’s creation during the 1950s. Stainless-steel vats and refrigeration improved the quality of the dry table wines on offer, with table wine consumption exceeding fortified for the first time in 1970.

Averaging 200 to 400 metres’ altitude, the region covers 6,500 hectares of mainly terra rossa loam over limestone, as well as some warmer, sandier sites – the Cambrian limestone being far more visible along the eastern boundary (the Barossa Ranges) with Eden Valley. Following a diagonal shape, Lyndoch at the southern end nearest Gulf St Vincent is the region’s coolest spot, benefiting from sea fogs, while Nuriootpa (further north) is warmer; hot northerlies can be offset by sea breezes. The region is also home to the country’s largest concentration of 100-year-old-vine ShirazGrenache and Mourvedre.

Barossa Valley Shiraz is one of the country’s most identifiable and famous red wine styles, produced to a high quality by the likes of Rockford, Elderton, Torbreck and Dean Hewitson. Grenache and Mourvèdre are two of the region’s hidden gems, often blended with Shiraz, yet occasionally released as single vineyard styles such as Hewitson’s ‘Old Garden’, whose vines date back to 1853. Cabernet Sauvignon is a less highly-regarded cultivar.

Wines are traditionally vinified in open concrete fermenters before being cleaned up and finished in American and French oak barrels or ‘puncheons’ of approximately 600 litres. Barossa Shiraz should be rich, spicy and suave, with hints of leather and pepper.

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Syrah/Shiraz

Syrah/Shiraz

A noble black grape variety grown particularly in the Northern Rhône where it produces the great red wines of Hermitage, Cote Rôtie and Cornas, and in Australia where it produces wines of startling depth and intensity. Reasonably low yields are a crucial factor for quality as is picking at optimum ripeness. Its heartland, Hermitage and Côte Rôtie, consists of 270 hectares of steeply terraced vineyards producing wines that brim with pepper, spices, tar and black treacle when young. After 5-10 years they become smooth and velvety with pronounced fruit characteristics of damsons, raspberries, blackcurrants and loganberries.

It is now grown extensively in the Southern Rhône where it is blended with Grenache and Mourvèdre to produce the great red wines of Châteauneuf du Pape and Gigondas amongst others. Its spiritual home in Australia is the Barossa Valley, where there are plantings dating as far back as 1860. Australian Shiraz tends to be sweeter than its Northern Rhône counterpart and the best examples are redolent of new leather, dark chocolate, liquorice, and prunes and display a blackcurrant lusciousness.

South African producers such as Eben Sadie are now producing world- class Shiraz wines that represent astonishing value for money.

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Reviews

Customer reviews

Wine Advocate95+/100

Critic reviews

Wine Advocate95+/100
Very deep garnet-purple in color, the 2012 Shiraz Ares reveals primary aromas of crushed blackcurrants, black plums and blueberries with touches of dark chocolate, aniseed, menthol, cedar and yeast extract. Concentrated, rich, and packed with black fruits on the full-bodied palate, it has a solid backbone of firm, chewy tannins and lively acid propping up the generous flesh and the finish is very long with a little oak still poking through. Give it 3-5 more years of cellaring.
Lisa Perrotti-Brown - 29/06/2015 Read more