Two Hands Wines Ares Shiraz 2012

Shiraz | Barossa Valley, South Australia,  Australia
Ares represents the very best Shiraz parcels from Two Hands Wines. Each vintage, Michael Twelftree and his winemaking team taste every single barrel in the winery and only the very best barrels are designated to the Flagship Series wines. Crushed, de-stemmed and fermented in five, seven and 10 ton open top fermenters with regular pump overs; up to three times daily during peak fermentation to extract color and tannin. Following 7-21 days of “on skins” maceration the free run was drained to tank with the skins then pressed. Both the free run and pressings are blended to tank and then racked to oak after 24 hours. Malolactic fermentation takes place in barrel. Minimal fining and nonfiltered.

Images

Two Hands Wines Ares Shiraz 2012

Details

  • Style

    Complex, Layered, Rich, Structured

  • Varietal

    Shiraz

  • Flavor

    Blackberry, Blueberry, Cherry, Floral

  • Aroma

    Layered and complex. Notes of black cherry, blueberry, five spice.

  • Pairings

    BBQ, Beef, Game, Lamb

$184.99
Not available in

Availability: 4

Ares represents the very best Shiraz parcels from Two Hands Wines. Each vintage, Michael Twelftree and his winemaking team taste every single barrel in the winery and only the very best barrels are designated to the Flagship Series wines. Crushed, de-stemmed and fermented in five, seven and 10 ton open top fermenters with regular pump overs; up to three times daily during peak fermentation to extract color and tannin. Following 7-21 days of “on skins” maceration the free run was drained to tank with the skins then pressed. Both the free run and pressings are blended to tank and then racked to oak after 24 hours. Malolactic fermentation takes place in barrel. Minimal fining and nonfiltered.

Wine Facts

BOTTLE SIZE

750 ml

ALCOHOL %

15.60%

WINEMAKER

Matt Wenk

AGING

23 months maturation with 30% new and 30% one year old French oak. The remainder in two-to-four year old French oak.

FERMENTATION

Crushed, de-stemmed and fermented in five, seven and 10 ton open top fermenters with regular pump overs; up to three times daily during peak fermentation to extract color and tannin. Following 7-21 days of “on skins” maceration the free run was drained to tank with the skins then pressed. Both the free run and pressings are blended to tank and then racked to oak after 24 hours. Malolactic fermentation takes place in barrel. Minimal fining and nonfiltered.

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