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Two Hands: curated benchmark producer — Acclaimed modern Barossa Shiraz producer.
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Single-vineyard Shiraz from a 2.5-acre block in the Moppa Hills on the north-western side of the Barossa Valley, at 335 metres, planted to the 1654 Shiraz clone on deep grey-red loam with coarse quartz and ironstone gravel over clay. Fermented in a 5-tonne
open-top fermenter for 10 days on skins with two to three pump-overs daily, then matured 18 months, with 30% of the wine in French oak puncheons, bottled with minimal fining and no filtration.
The style is deeply fruited and ripe, with plum-skin, chocolate and eucalypt character over a muscular structure of ripe, generous tannin.
The block — named East Block — is grown by Kalleske, and the wine's first vintage was 2011. Average production is roughly four barrels — a genuinely tiny bottling even by single-vineyard Barossa standards. Vines average around 21 years of age, spur-pruned and trained in the Australian sprawl style, in a site receiving about 450mm of rain annually.
Two Hands Wines was founded in September 1999 by Michael Twelftree and Richard Mintz, with a first vintage in 2000; the winery took up its Marananga home on Neldner Road from 2002. The house built its reputation on Shiraz, working across multiple South Australian regions before adding a Single Vineyard series, launched with the 2005 Zippy's Block Shiraz, to explore individual sites.
Secret Block sits within that Single Vineyard range.
Grilled lamb chops with rosemary
The fat and char of grilled lamb soften the wine's ripe tannin while rosemary echoes its savoury edge.
Slow-braised beef short rib
Long-braised collagen-rich beef gives the weight and gelatinous texture needed to match a full-bodied, oak-matured Shiraz.
Aged hard cheddar
The salt and crystalline texture of a well-aged cheddar cut through the wine's dark fruit concentration.
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