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2021 Yacca Block Shiraz

Name: 2021 Yacca Block Shiraz
Brand: Two Hands Wines
SKU: SVYAC217DOM
Price: 125.0 AUD
Availability: InStock

Sale price $125.00

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Yacca Block sits at the top of Menglers Hill and is a prime example of the role sub-regionality plays in serious winemaking, with this vineyard only a 25 minutes drive from the Western Ranges of the Barossa Valley. The soil here is a mix of both quartz and ironstone and the vineyard’s high altitude allows for slow ripening that leads to a very soft and elegant Shiraz. This vineyard site also supplies Shiraz for Charlie’s Garden, and Riesling for The Boy.

Tasting Notes

COLOUR | Deep magenta black.

AROMA | A very tight bouquet of mint, blueberry and blackberry, dried herbs, Asian spice, Szechuan pepper, eucalypt, sage, cedar, timber & smoke.

PALATE | Rich blackcurrant and powerful dark fruits unfold, offering a glimpse of the wine’s structure, while a beautiful layering emerges. The tannins are fine and talcy, contributing to the incredible persistence and length of the finish, which remains perfectly balanced. This wine offers a thrilling, complex experience, not for the faint of heart. As with all our 2022 wines, there’s an inner core and a magical softness that makes this wine truly exceptional. It’s a wine with a big personality bold, yet multidimensional. Ultimately, the stony, mineral edge, a signature of Eden Valley, shines through. The late-palate is strong, seamless, and broad, offering great persistence. With the remarkable tannin structure, we are confident this wine will age beautifully, but is also drinking beautifully now for those who simply can not wait!

The Growing Season

Our Estate vineyards Holy Grail and Branson Coach House performed brilliantly in the 2021 growing season. The medium size crop ripened slowly and perfectly, we were able to process each clone and batch separately and this gave us a large amount of blending options for our very best wines.

Vinification

WINEMAKING | Crushed and de-stemmed on the 24th of March. Fermented in 5 tonne stainless. Time on skins 10 days, pumped over 2-3 times a day. Free run and pressings were combined into tank then racked off gross lees into oak where malolactic fermentation occurred. Bottled with minimal fining and without filtration.

MATURATION | 18 months in up to 50% new French oak and 2/3 year old hogsheads. Bottled in November the following vintage.