Two Hands 'Brave Faces' GSM 2017 (Australia)
A clear and bright mid red in the glass, with notes of cranberry, bing cherries, dried herbs, florals and smokey reduction. Engaging and bursting with energy. Bright with limpid nots of red cherries, cranberry and red jellies. Fruit is sappy and tart on the mouth, with an acid profile that its bright and bouyant. Tannins roll and morph from sappy stem phenols to round and chewy.
Notes of clotted cream and short crust pastry permeate the late pallet, thanks to extended lees time. Herbal smokey notes and fresh cut flowers round out a bright energetic palate.
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 Mourvèdre, after a few days cold soak, were lightly plunged. Average time 'on skins' was 15 days. Grenache parcels were fermented with 20% whole bunches. All pressings were added back to the free run. Some barrels had extended lees contact through maturation.
Great drinking now with potential for short to medium term cellaring of five to ten years.
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Two Hands 'Brave Faces' GSM 2017 (Australia)
Two Hands 'Brave Faces' GSM 2017 (Australia)
A clear and bright mid red in the glass, with notes of cranberry, bing cherries, dried herbs, florals and smokey reduction. Engaging and bursting with energy. Bright with limpid nots of red cherries, cranberry and red jellies. Fruit is sappy and tart on the mouth, with an acid profile that its bright and bouyant. Tannins roll and morph from sappy stem phenols to round and chewy.
Notes of clotted cream and short crust pastry permeate the late pallet, thanks to extended lees time. Herbal smokey notes and fresh cut flowers round out a bright energetic palate.
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 Mourvèdre, after a few days cold soak, were lightly plunged. Average time 'on skins' was 15 days. Grenache parcels were fermented with 20% whole bunches. All pressings were added back to the free run. Some barrels had extended lees contact through maturation.
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
A clear and bright mid red in the glass, with notes of cranberry, bing cherries, dried herbs, florals and smokey reduction. Engaging and bursting with energy. Bright with limpid nots of red cherries, cranberry and red jellies. Fruit is sappy and tart on the mouth, with an acid profile that its bright and bouyant. Tannins roll and morph from sappy stem phenols to round and chewy.
Notes of clotted cream and short crust pastry permeate the late pallet, thanks to extended lees time. Herbal smokey notes and fresh cut flowers round out a bright energetic palate.
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 Mourvèdre, after a few days cold soak, were lightly plunged. Average time 'on skins' was 15 days. Grenache parcels were fermented with 20% whole bunches. All pressings were added back to the free run. Some barrels had extended lees contact through maturation.
Great drinking now with potential for short to medium term cellaring of five to ten years.
