Two Hands Sexy Beast McLaren Vale Cabernet Sauvignon 2015 (Australia)
he palate is built on lots of fresh blue and red fruits. Bright flavours with energy and verve, along with hints of dusty earth, weave through the mid-palate with complexing notes of bay leaf, juniper and green tobacco leaf. Acid is fresh but balanced whilst tannins kick in mid palate and run long with the fruit prolife. Notes of coffee grounds and chocolate add complexity through the finish.
The many parcels making up this wine were crushed into and fermented in open top vessels, with regular pump overs (three daily over peak fermentation) to extract colour, flavour and tannins. Average time ‘on skins’ was 14 days. The batches were then drained and pressed to tank and then racked to barrel for oak maturation.
15% new Taransaud French oak hogsheads. Remainder in one to five year old French oak hogsheads
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Two Hands Sexy Beast McLaren Vale Cabernet Sauvignon 2015 (Australia)
Two Hands Sexy Beast McLaren Vale Cabernet Sauvignon 2015 (Australia)
he palate is built on lots of fresh blue and red fruits. Bright flavours with energy and verve, along with hints of dusty earth, weave through the mid-palate with complexing notes of bay leaf, juniper and green tobacco leaf. Acid is fresh but balanced whilst tannins kick in mid palate and run long with the fruit prolife. Notes of coffee grounds and chocolate add complexity through the finish.
The many parcels making up this wine were crushed into and fermented in open top vessels, with regular pump overs (three daily over peak fermentation) to extract colour, flavour and tannins. Average time ‘on skins’ was 14 days. The batches were then drained and pressed to tank and then racked to barrel for oak maturation.
15% new Taransaud French oak hogsheads. Remainder in one to five year old French oak hogsheads
Original: $100.26
-65%$100.26
$35.09Product Information
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Description
he palate is built on lots of fresh blue and red fruits. Bright flavours with energy and verve, along with hints of dusty earth, weave through the mid-palate with complexing notes of bay leaf, juniper and green tobacco leaf. Acid is fresh but balanced whilst tannins kick in mid palate and run long with the fruit prolife. Notes of coffee grounds and chocolate add complexity through the finish.
The many parcels making up this wine were crushed into and fermented in open top vessels, with regular pump overs (three daily over peak fermentation) to extract colour, flavour and tannins. Average time ‘on skins’ was 14 days. The batches were then drained and pressed to tank and then racked to barrel for oak maturation.
15% new Taransaud French oak hogsheads. Remainder in one to five year old French oak hogsheads
