2006
Two Hands
Lucky Country
Barossa Valley
Shiraz
$17.95
$14.95
CSPC# 77883
(D) 14.7%
October 25, 2008 Vintages Release
(1.917 cases of 12)
EFFECTIVE: December 8, 2008 Vintages Markdown
David Lawrason (CAN)
Issue: December 2008 – Toronto Life
91 pts & Great Bargain & 10 Must Have Wines
―Hosts ignore Aussie shiraz at their peril—it‘s still the favourite wine of many.
And this is a quintessential shiraz at a great price. It‘s a Christmas cake of raisin,
plum, chocolate mint and clove. Incredible richness outmanoeuvres the firm
tannin.‖
Ref: www.torontolife.com/guide/wine/australia/two-hands-2006-lucky-country-shiraz/
Ref: www.torontolife.com/features/party-flavours/
Vintages (CAN)
―Two Hands quickly established itself as one of Australia‘s elite producers. With
no vineyards of their own, founders Michael Twelftree and Richard Mintz (the
‗two hands‘ themselves) set up their winery on the French négoçiant model,
purchasing fruit for their wines from only the top growers. They specialize in
Barossa Valley Shiraz, consistently earning 90+ scores from top critics. Your
guests will count themselves the lucky ones if you pour this concentrated, flavour-
packed Shiraz at your next event.‖
Ref: www.vintages.com/feature/2008party/index.html
Lindsay Groves (CAN)
Issue: October 25, 2008 – Winecurrent
4 stars (out of 5)
―Ripe red and black fruit, fig, plum and liquorice aromas on the nose. Once on the
palate, it is dry and full bodied with moderate tannins, a warm 14.7% alcohol and a
long, savoury finish. A nice accompaniment would be lamb kababs marinated
with rosemary, cumin and coriander seed.‖
Ref: www.winecurrent.com/newsletter-mainmenu-43/past-newsletters-mainmenu-44/74-newsletter/320-october-25th-2008-vintages-release-
Michael Pinkus (CAN)
Issue: October 25, 2008 – Ontario Wine Review
Recommended
―Speaking of textbook, the Two Hands 2006 Lucky Country Shiraz ($17.95 -
#0077883) is just what you‘d expect from an Aussie Shiraz, minty/eucalyptus,
chocolate, pepper, blackberry and a touch of black cherry.‖
Ref: www.ontariowinereview.com/vintages/grapeguyvintages_oct_25_08.pdf
Karen Kurdyak (CAN)
Issue: October 25, 2008 – Cheap Eats Toronto
Recommended
―This Aussie number is jam packed with dark fruits and some spice, high in
alcohol and good acidity nicely balancing it out on a finish of good length.‖
Ref: www.ceotblog.com/2008/10/v-v-list-rele-1.html
Producer
The 'two hands' are Michael Twelftree and Richard Mintz who formed the
company in 1999 with the clear objective of making the best possible Shiraz based
wines from prized Shiraz producing regions within Australia. Michael Twelftree,
initially from a construction background, spent a number of years exporting
Australian Wine to the USA and Asia; Richard Mintz a chartered accountant, was
formerly C.E.O. of one of Australia's leading Cooperage‘s in the Barossa Valley,
South Australia. With Twelftree‘s contacts and wine savvy approach and Mintz‘
management skills and business acumen, the two old friends decided to make some
wine together. In 2000, they started with just 17 tonnes of fruit from McLaren
Vale and Padthaway wine regions. From the beginning the wines were very well
received at home and abroad with a healthy stream of reviews culminating in, this
year, being voted ‗Best New Producer‘ in the 2003/2004 Penguin Good Australian
Wine Guide by Huon Hooke and Ralph Kyte-Powell.
Winemaking
The Lucky Country label was born from the Two Hands de-classification
philosophy in that approximately 10-15% of our annual production will not be in
keeping stylistically with the Two Hands Wine products. The wine quality and
style is perfect for the fun and energetic label known as ‗The Lucky Country‘.
Tasting Notes
Colour: Very deep black in colour
Aroma: Lifted ripe cedary nose dominated by smoke, warm oil, dusted currants,
vanilla and black olives
Palate: The palate starts thick and weighty on entry, with strong black fruit
emerging to power through to a moderate finish. The fruit filled palate offers good
attack and the tannins are assertive whilst balanced by rich fruit and firm acid.
Vinification
Mechanically harvested, the fruit was crushed and de-stemmed into open top
fermenters. Time fermenting on skins varied from 9 days to 21 days. At pressing
all free run and pressings are combined in tank and matured together.
Maturation
The wine was matured in oak for 22 months, where malo-lactic fermentation took
place. For the first 16 months, the majority of the wine was in older French and
American oak, and the last 6 months in new French oak. Bottled with minimal
fining and light filtration.
Ref: www.bwwines.com/tabid/65/Details.aspx?PID=P00755
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