Two Hands Sexy Beast McLaren Vale Cabernet Sauvignon 2021 (Australia)

Two Hands Sexy Beast McLaren Vale Cabernet Sauvignon 2021 (Australia)French oak Dried herbs Cherry & plum Powerful "The palate is concentrated with a lovely mulberry and blackcurrant presence, The fruit is seamless and is inter woven beautifully with the dense and broad tannins, that slowly reverberate along the palate, there is a rich chewiness here that I really enjoy. I love that this wine is so varietal and is Cabernet Sauvignon from start to finish, drying slowly on the finish but with just enough fruit to carry

• French oak
• Dried herbs
• Cherry & plum
• Powerful

"The palate is concentrated with a lovely mulberry and blackcurrant presence, The fruit is seamless and is inter woven beautifully with the dense and broad tannins, that slowly reverberate along the palate, there is a rich chewiness here that I really enjoy. I love that this wine is so varietal and is Cabernet Sauvignon from start to finish, drying slowly on the finish but with just enough fruit to carry the structure and weight. With air the tannins become more stony and mineral which helps to flesh the wine out. This is very adolescent and will remaining in the a primary state for quite a few years and it’s all so well balanced, this bottling will age very nicely but it’s hard to resist now, drink up" Michael Twelftree, Two Hands Wine Proprietor

2021 Sexy Beast Cabernet Sauvignon is deep purple to magenta in the glass. It shows a striking bouquet of dried herb, cherry, mint, bay leaf, cinnamon, plum, dark chocolate and green leafy aromas.

In McLaren Vale heavy rainfall in September and October lead to the wettest Spring since 2016. The rain slowed and stopped before the vineyards started their flowering. December and January had very mild tempretures for an Australian Summer, with only a very short heatwave in January. Veraison was later than average which contributed to a long ripening period for the fruit.

The parcels of fruit making up this wine were crushed into and fermented in open top vessels, with pump overs (three daily over peak fermentation) to extract colour, flavour and tannins.The batches were then drained and pressed to tank and then racked to barrel for oak maturation. Maturated in 10% new Taransaud French oak hogsheads. Remainder in one to seven year old French oak hogsheads.