2016 Two Hands Gnarly Dudes Barossa Valley Shiraz
RRP $33.99 per bottle
Our Price $31.99
$383.88 (12 x 750ml)
To 2019Australian Wine Companion 2013
Strong colour; has more elegance and life than expected, with juicy red fruit flavours nicely framed by fine, ripe tannins and balanced oak.2026Australian Wine Companion 2012
The colour has a slightly brighter hue than Angel's Share, the aromas and flavours more focused on sweet plum and blackberry fruit, although ultimately restrained by gently savoury tannins.Australian Wine Companion 2011 2010
Bright colour; an accessible and fine bouquet of redcurrant, mocha and blackberry; the palate is lively, fresh, focused and very long and even; much brighter on the palate than expected.Australian Wine Companion 2010 2009
Strong blackberry and prune fruit, with plenty of attitude; there are some appealing savoury spicy notes which add to the length of the wine.Australian Wine Companion 2009 2008
Ripe fruit - some might say dead fruit - is immediately obvious; the high alcohol and lesser quality grapes tell the tale; does have flavour, but so it would at 14° alcohol.Australian Wine Companion 2008 2007
Strong red-purple;blackberry/prune/confit fruit, alcohol making its mark. If I had a vine(s) like that depicted on the label, I wouldn't be featuring it.Australian Wine Companion 2008 2007
Gnarly Dudes is made with fruit sourced from mature vineyards from the Barossa’s western ranges. The palate is filled with rich flavours of spice, black pepper, raspberry, plum and liquorice allsorts.
Colour: Bright crimson with a vibrant purple accented hue.
Aroma: Notes of black cherry, fresh blackberry, fresh lavender, pastry crust, and dark chocolate.
Palate: Hits the palate with vibrancy and pop. Bright berry notes dance across the palate. Medium to full bodied with richness of fruit balanced by bright refreshing acidity. Tannins are prominent but melt beautifully into a wall of fruit. Finished with a lovely long palate, accented by notes of red liquorice, lavender, and dark chocolate with a creamy texture from lees contact.
Winemaking: The many parcels making up this wine were crushed into and fermented in 3, 5, 7 and 10 tonne open top vessels. Regular pump overs three times daily were performed during the peak of fermentation to extract flavours, colour and tannins. At pressing, the free run and pressings were combined to tank, then racked to barrel for oak maturation where malolactic fermentation occurred. All batches were kept separate and blended just prior to bottling.
Maturation: Matured for 12 months in French oak, which 15% was new, and the remainder in one to six year old puncheons and hogsheads.
Cellar Potential: Drinking great now, this wine will cellar for five to ten years, if cellared correctly.