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.
23 months maturation with 30% new and 30% one year old French oak. The remainder in two-to-four year old French oak.
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.
Matt Wenk
Complex, Layered, Rich, Structured
Blackberry, Blueberry, Cherry, Floral
Layered and complex. Notes of black cherry, blueberry, five spice.
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.