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Two Hands Aerope 2004

Grenache from Barossa Valley, Barossa, Australia
  • JH92
  • RP90
  • WE90
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Winemaker Notes

Aerope is the third wine in our Flagship line up, representing the very best Grenache made by Two Hands. Aerope was selected from a few exceptional barrels of Grenache that came from an 80 year old dry grown vineyard on Radford Road at Greenock.

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.

Critical Acclaim

All Vintages
JH 92
Australian Wine Companion

RP 90
The Wine Advocate

WE 90
Wine Enthusiast

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Two Hands

Two Hands Wines

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Two Hands Wines, , Australia
Two Hands
Two Hands Wines was founded in 1999 by Michael Twelftree and Richard Mintz. Their aim was, and still is, to produce the best possible wines from prized Shiraz growng regions throughout Australia. "Quality without compromise" is a core value that drives all decisions from fruit and oak selection to packaging and promotion. Winemaker Matt Wenk has been with Two Hands since 2002 and, together with Michael Twelftree, oversees every aspect of the winemaking process. Their flagship Shiraz, Ares, represents the very best parcels in each vintage and is selected through an intense barrel classification process. This blend of Barossa Valley and McLaren Vale Shiraz displays the incredible depth of flavor and balance that are hallmarks of this wine.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

EMP680725_2004 Item# 87995

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