Two Hands 'Brave Faces' Barossa Valley GSM 2020 (Australia)
- Oaked
- Rose petal
- Dried herbs
- Juicy tannins
"Very nice dark purple hue. This leaps out of the glass with a bouquet of dried herbs, sage, mint, rose petal, potpourri, much like trying fine perfume for the first time. The palate is all about caressing and rolling moderately weighted fruits. I really enjoy the dry and exposed juicy tannins on the long finish. The wine is very focused on the savoury edge, which is the style of these blends that appeal to me the most. All three varietals are working in a synergistic fashion, and in the end the ride is very soft and seamless. This is a bottling that really creeps up on you, you start tasting it and the next thing you know the bottle is empty. Yes we have aging potential here but I must say I find its youthful exuberance stage pretty hard to resist" Winemaker
Sourced from Barossa Valley, South Australia.
The majority of the batches were de-stemmed and crushed to open top fermenters. The Shiraz was pumped over three times daily through the peak of fermentation, whereas the Grenache and Mourvèdres, after a few days cold soak, were lightly plunged. Average time on skins was 15 days. Grenache parcels were fermented with 20% whole bunches. Some barrels had extended lees contact through maturation.
Aged for 12 months in a combination of concrete and older puncheon and hogsheads. Great drinking now with potential for short to medium term cellaring of five to ten years.
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Two Hands 'Brave Faces' Barossa Valley GSM 2020 (Australia)
Two Hands 'Brave Faces' Barossa Valley GSM 2020 (Australia)
- Oaked
- Rose petal
- Dried herbs
- Juicy tannins
"Very nice dark purple hue. This leaps out of the glass with a bouquet of dried herbs, sage, mint, rose petal, potpourri, much like trying fine perfume for the first time. The palate is all about caressing and rolling moderately weighted fruits. I really enjoy the dry and exposed juicy tannins on the long finish. The wine is very focused on the savoury edge, which is the style of these blends that appeal to me the most. All three varietals are working in a synergistic fashion, and in the end the ride is very soft and seamless. This is a bottling that really creeps up on you, you start tasting it and the next thing you know the bottle is empty. Yes we have aging potential here but I must say I find its youthful exuberance stage pretty hard to resist" Winemaker
Sourced from Barossa Valley, South Australia.
The majority of the batches were de-stemmed and crushed to open top fermenters. The Shiraz was pumped over three times daily through the peak of fermentation, whereas the Grenache and Mourvèdres, after a few days cold soak, were lightly plunged. Average time on skins was 15 days. Grenache parcels were fermented with 20% whole bunches. Some barrels had extended lees contact through maturation.
Aged for 12 months in a combination of concrete and older puncheon and hogsheads. Great drinking now with potential for short to medium term cellaring of five to ten years.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Oaked
- Rose petal
- Dried herbs
- Juicy tannins
"Very nice dark purple hue. This leaps out of the glass with a bouquet of dried herbs, sage, mint, rose petal, potpourri, much like trying fine perfume for the first time. The palate is all about caressing and rolling moderately weighted fruits. I really enjoy the dry and exposed juicy tannins on the long finish. The wine is very focused on the savoury edge, which is the style of these blends that appeal to me the most. All three varietals are working in a synergistic fashion, and in the end the ride is very soft and seamless. This is a bottling that really creeps up on you, you start tasting it and the next thing you know the bottle is empty. Yes we have aging potential here but I must say I find its youthful exuberance stage pretty hard to resist" Winemaker
Sourced from Barossa Valley, South Australia.
The majority of the batches were de-stemmed and crushed to open top fermenters. The Shiraz was pumped over three times daily through the peak of fermentation, whereas the Grenache and Mourvèdres, after a few days cold soak, were lightly plunged. Average time on skins was 15 days. Grenache parcels were fermented with 20% whole bunches. Some barrels had extended lees contact through maturation.
Aged for 12 months in a combination of concrete and older puncheon and hogsheads. Great drinking now with potential for short to medium term cellaring of five to ten years.
