Two Hands 'Brave Faces' Barossa Valley GSM 2022 (Australia)

Two Hands 'Brave Faces' Barossa Valley GSM 2022 (Australia)"The palate starts out with a lean fruit profile first up, but this kicks into gear and starts to evolve and open. There is a lovely subtly here, which I happen to really enjoy and appreciate. The fruit is juicy, sweet and rolls deep into the late palate. The tannins are very fine, and that juice nature makes them caressing and very enjoyable. This year after year is always a great wine when served at the table, the soft acidity keeps the fruit bright

"The palate starts out with a lean fruit profile first up, but this kicks into gear and starts to evolve and open. There is a lovely subtly here, which I happen to really enjoy and appreciate. The fruit is juicy, sweet and rolls deep into the late palate. The tannins are very fine, and that juice nature makes them caressing and very enjoyable. This year after year is always a great wine when served at the table, the soft acidity keeps the fruit bright and focused and then the tannins have a lovely mouth-watering feel that dry out the late palate and get you ready for some food. Another enjoyable vintage of our Brave Faces which will bring many smiles to whoever gets to enjoy this bottling" Wine Proprietor

After our second La Niña year I a row, the vineyards received an above average winter rainfall, we then progressed into a very mild spring and an equally mild summer with only one day recorded over 40oC. Due to slightly later flowering, the vines were set up to mature at a slower than usual pace, this put the start of vintage back around 3 weeks on average, these mild ripening conditions allowed for slower than usual favour development, this matched with lower yield across the board has resulted in another quality harvest.

The seperate fruit batches were de-stemmed and crushed to open top fermenters. The Shiraz was pumped over three times daily, where as the Grenache and Mourvèdre, after a few days cold soak, were lightly plunged. Average time ‘on-skins’ was 6 days. Grenache parcels were fermented with 20% whole bunches. All pressings were added back to the free run. Some barrels had extended lees contact through maturation. Aged for 6 months in a combination of new and older French Oak puncheon and hogsheads.