Two Hands’ Single Vineyard wines take regionality to a high level by focussing on sites that justify individual treatment by consistently producing wines of distinctive style with particular qualities. They are simply named after the block, the road or the township they come from. Here’s Joe Czerwinski, writing for the important U.S. publication Wine Advocate: ‘Two Hands is making a collection of Shirazes that may be unrivalled in the world for expressing the places where they're grown... Tasting through the lineup is a fabulous exercise in seeing how Shiraz reflects its place’.
Hands-on proprietor Michael Twelftree has identified key vineyards, or areas within vineyards, that have the X-factor. The Coach House Block on Seppeltsfield Road, Greenock, in the Barossa Valley is one. This small production wine is handled separately, from crushing and fermentation through to oak maturation, with the decision on every barrel’s ultimate destination left until six months after vintage, when each one is assessed (and may be declassified if it fails to meet this wine’s high standards). With minimum intervention in the winery and discreet use of oak, the aim is to give character of place the best possible chance to assert itself.
Dense, deep and brooding, delivering a complex mouthful of coffee-accented cherry, boysenberry, roasted meat and licorice flavors that meld together harmoniously and extend into the long, expansive finish. Tannins are present but well-submerged. Best from 2013 through 2020. 200 cases made.
95 Points, Harvey Steiman, Wine Spectator
Glass-staining purple. Intensely perfumed bouquet of dark berry liqueur, cola and candied licorice, with a strong note of incense. Powerful boysenberry and cherry compote flavors coat the palate, picking up velvety tannins with air. A note of bitter cherry adds grip to the mid-palate and carries through a very long, sappy, sweet finish. This benefits significantly from air and really needs a couple more years of bottle age.
Deep red purple. Smoky olive-oil and obvious oak aromas, sump-oily. Palate is rich and chewy, lots of supple, powdery tannins, not oaky to taste, nor aggressive in texture. Fruitcakey. Rich, sumptuous, fleshy and powerful, with a long finish.
92 points, Huon Hooke (July 2010)
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.