Style
Complex, Layered, Rich, Structured
Two Hands Wines Ares Shiraz 2012
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
Details
https://www.uncorked.com/Two-Hands-Wines-Ares-Shiraz-2012/0509207003512.html-
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Varietal
Shiraz
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Flavor
Blackberry, Blueberry, Cherry, Floral
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Aroma
Layered and complex. Notes of black cherry, blueberry, five spice.
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Pairings
BBQ, Beef, Game, Lamb
$199.99
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.
