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["Non Personalised Two Hands Wines","Non Personalised Wine","Two Hands Wines"]
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.
Two Hands Wines was founded in early 1999 by Michael Twelftree and Richard Mintz.
Their intention was, and still is, to showcase the diversity of Australian Shiraz by highlighting regional characteristics and allowing the fruit to be the primary feature of the wines. Two Hands refers to the very personable approach taken with each parcel of grapes, no matter how big or small. The wines are carefully guided through the viticulture and winemaking process by Michael Twelftree. From the outset, Two Hands set out to be unique. This approach is reflected in everything from the names of the wines through to innovative packaging and, not least, the wines themselves. 'Quality without compromise' is a core value that drives all Two Hands decisions so, not surprisingly, the wines have received international acclaim from respected wine critics, with Robert Parker proclaiming Two Hands as '...the finest negociant operation south of the equator...' In November 2012, Two Hands was named in the Wine Spectator's annual Top 100 for the 10th consecutive year, an achievement that has never been equaled by any other winery the world over.
Variety: Grenache, Mourvèdre, Shiraz/Syrah Region: Barossa Valley, South Australia Winemaker: Richard Langford