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Two Hands
Harry and Edward's Garden 2005

Quantity:  see price in £ $

Country: Australia 

Wine Region: South Australia 

Wine Area: Langhorne Creek 

Wine Maker: Matt Wenk 

Grape: Shiraz ,  Syrah 

Grape Percentage: 100% 

Alcohol Percentage: 14.8% 

Unit Quantity (ml): 750 

Best to Drink: Drink Now - 2016 

Robert Parker: 91  Wine Spectator: 91 (2004)  Stephen Tanzer: 92  
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Description: This wine always jumps out of theglass with tantalizing glossy red berry fruit. A full bodied style with mouth coating tannins backed by powerful red fruits and a cedar vanillin spice. The 2005 is a serious wine built for medium to long term cellaring, 8 years + but approachable now if given plenty of time to breath before servingRobert Parker: Wine Advocate # 173 Oct 2007 by Jay Miller - "The 2005 Shiraz “Harry & Edward’s Garden” comes from Langhorne Creek. It offers a complex but slightly muted bouquet with notes of eucalyptus and black currants. This leads to a full-bodied wine with a plush palate-feel, well-integrated tannins, excellent depth and concentration, and a long, pure finish. It will continue to evolve for several years and can be enjoyed through 2020.

Two Hands is a negociant operation run impeccably by Michael Twelftree. It reflects the best that can be sourced from all over South Australia. "
Wine Spectator: Silky, supple and generous, this is a big mouthful of sweet plum, currant and creamy vanilla flavors that linger nicely on the long, well-formed finish. Drink now through 2015. 925 cases made. –HSStephen Tanzer:
Bright ruby. Spicy red and dark berry aromas complicated by cured tobacco, cedar and dark chocolate. Firm and juicy, with vibrant red fruit flavors and a zesty cracked pepper quality. The spice notes build through the long, energetic finish, which features repeating red berry and pepper elements. I really like the vivacity here.. James Halliday, Australian Wine Companion 95 pts -  "Complex black fruit flavours accompanied by spice and licorice; fine tannins, and great length."
Vinification: Matured for 14 months in new and seasoned French and American oak hogsheads
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