2006 Two Hands Shiraz Bella's Garden
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Tasting notes
Crushed and fermented in open-top fermenters with regular pump overs; three daily during peak fermentation to extract colour and tannin. A small percentage of free run is drained off and transferred to barrel to complete fermentation; remaining must receives seven to 21 days maceration before the dry free run is drained to tank, the wine is then racked to barrel. 15 months in French hogsheads, 15% new. Malolactic fermentation takes place in barrel. Minimal fining and unfiltered. pH 3.3, TA 7.2 g/l, RS 2.3 g/l. Sweet toffee-like aroma but also a fruit pastille sweetness of fruit underneath and a stemmy note. Very juicy. But there's also a burnt flavour on the finish and the residual sugar is evident. (JH)
Critic scores
Jay S Miller, Wine Advocate
Julia Harding MW, jancisrobinson.com
More reviews and scores
The purple-colored 2006 Shiraz Bella’s Garden from Barossa Valley offers a brooding bouquet of wood smoke, pepper, damp earth, blueberry, and licorice. This leads to a full-bodied, layered Shiraz with excellent grip and power. Give it 2-3 years of additional cellaring and drink it from 2011 to 2022. Two Hands is a negociant operation run impeccably by Michael Twelftree. It reflects the best that can be sourced from all over South Australia. The packaging provides some serious design competition to the Dan Philips R Wine portfolio. The Garden Series is Shiraz sourced from a wide range of South Australia vineyards and line-priced at $60. Importer: Terlato Wines International, Lake Bluff, IL; www.twohandswines.com
Ruby-red. Energetic red and dark berry, floral and mineral scents along with a hint of spun sugar. Lively, sharply focused black raspberry and cherry preserve flavors are surprisingly weightless, with back-end mineral bite adding energy. A vibrant, deeply flavored shiraz that's very inviting right now but has the balance to age.
The purple-colored 2006 Shiraz Bella’s Garden from Barossa Valley offers a brooding bouquet of wood smoke, pepper, damp earth, blueberry, and licorice. This leads to a full-bodied, layered Shiraz with excellent grip and power. Give it 2-3 years of additional cellaring and drink it from 2011 to 2022. Feb 2009, www.robertparker.com