Two Hands Aerope 2004
-
Parker
Robert -
Enthusiast
Wine
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Winemaker Notes
Proprietor Michael Twelftree - Deep inky purple to black in color, the bouquet is layered and intense with notes of chocolate, rose petals, clay, scorched earth, minerals, lavender, wood oven smoke, tar and toffee. The palate starts out deep and plush with formidable weight, then hits you with an explosion of plumy dark fruits that roll on to very long soft fruity tannins; this all hangs together quite effortlessly. This is an exciting wine and one that will add another dimension to our Flagship series, I can't wait to see it tamed by a little time in the cellar before its release in March 2006.
Professional Ratings
- Robert Parker's Wine Advocate
- Wine Enthusiast
Other Vintages
2005-
Parker
Robert
The idea for Two Hands was born in September 1999 when founders Michael Twelftree and Richard Mintz sat at a friend’s engagement party and decided it was time to make their own wine and market it on the world stage.
The original aim was, and still is, to make the best possible Shiraz-based wines from prized growing regions throughout Australia. With so much Australian wine being sold around the globe under multi-region labels in a formulaic style, the intention was to break the mold and showcase the diversity of Australian Shiraz by highlighting regional and vineyard characteristics by allowing the fruit to be the primary feature of the wines.
Quality without compromise is central to the Two Hands philosophy, driving all the decisions from fruit and oak selection to packaging and promotion. From the outset, Two Hands set out to be unique and innovative, this approach is reflected in everything from the names of the wines through to, not least, the wines themselves. From small beginnings, the winery has been able to manage its growth organically whilst maintaining an absolute quality focus. Premium fruit is sourced from the finest Shiraz growing regions in Australia, and Two Hands works closely with its estate vineyards and band of growers to ensure the full potential of each vineyard is reached. They handle every parcel of fruit, however small, separately from crushing through to fermentation and oak maturation to ensure complexity and personality in the finished wines.
In its simplest form, it could be said that they squeeze the grapes and put them in a bottle. However, in practice there are many different steps and countless hours involved, from vineyard, through to winemaking, tasting, blending and maturation in order to make consistent, quality wines.