August News 2025
Aug 14, 2025
Welcome to the August Edition of Instinctively Curious
As winter continues to roll through the Barossa, the Two Hands fireplace has rarely seen a day off. Spring is just a couple of weeks away (yes, we’re counting). Come the warmer breeze and longer afternoons, we’ll be swapping fireplace tastings for experiences on the deck. If you’ve visited in spring before, you know it’s the best time of year to experience Two Hands.
Until then, here’s what’s happening in our world this August.
IN THE VINEYARD
Pruning is now in full swing across our estate sites. At Holy Grail, our vineyard team is halfway through, with a special focus this year on the youngest vines planted in 2016. These blocks are being pruned using the Double Guyot system in an “M” shape, a technique trialed in a few blocks successfully last year for more balanced yields and structured shoots when the cane starts to grow during Spring. If you’re curious, the M-shape helps spread fruiting canes for better sun exposure and airflow (pictured on the right below).
Viticulturist Peter is optimistic about the season’s potential, with solid winter rainfall in the gauge and cover crops doing their job.
Meanwhile, Lara continues her mission to future proof our vineyards by planting more native vegetation at Coach House vineyard. These trees will eventually form a natural windbreak, contributing to our long-term sustainability goals (and making a great home for the bees).
IN THE CELLAR DOOR
Our Cellar Door fireplace continues to be a hero this season, crackling away. We’re excited to introduce Elaine, our newest full time Cellar Door team member. If you're visiting us soon, be sure to say hi and ask about her current favourite wine.
Bookings remain preferred for weekend tastings, particularly while we’re hosting indoors, but the deck will be back in play come spring and the occasional sunny day that we get in between!
We’re proud to share that Two Hands Wines an in particular our Vineyard Experiences have been officially accredited as both a Quality Tourism and Sustainable Tourism business with Australia Tourism Industry Council.
These accreditations are the Australian tourism industry’s seal of approval, recognising operators who go above and beyond to deliver exceptional visitor experiences while meeting the highest standards in service, safety, and sustainability.
IN THE WINERY
In the winery this month, the team has been busy finalising blends for a number of the 2024 wines coming out of barrel. 2024 Invenienda so far has been a big stand out, Richard has carefully worked through the barrels to strike the right balance of fruit, texture and line.
Meanwhile, still in barrel, our 2025 Chardonnay is getting its weekly stir by Jett. A process known as bâtonnage. This traditional French technique involves stirring the lees (spent yeast cells) to keep them suspended in the wine, building complexity and giving the wine that plush, creamy mouthfeel we love in our Chardonnay.
It wasn’t all work though, we also took a moment to celebrate Richard’s birthday yesterday (yes, there was cake). Richard is also still busy with Quinn and Ollie’s puppies, now almost 10 weeks old! Six of the eight are already heading off to their new homes, with two more little legends still looking for their forever family.
EVENTS
The next two stops on our 25th Anniversary Wine Club Dinner tour are set!
Adelaide 25th Anniversary Dinner
Treasury 1860
Friday Sept 26th
6:30pm
Brisbane 25th Anniversary Dinner
Moo Moo
Thursday Oct 23rd
6:30pm
The menu will be paired with a selection of current and museum release Two Hands Wines. Please let us know your dietary preferences during the booking process so we can ensure the evening is perfect for you. We can’t wait to share this milestone with you. See you there.
WINE OF THE MONTH
2012 Twelftree barr Eden - Shiraz Mataro
A captivating blend from right on the edge of the 'Barr line' between Barossa and Eden Valley, and an ode to both place and vision. This 2012 release brings together Shiraz and Mataro from the Barr vineyard, planted by the late Bob McLean. Bob planted both trellised and bush vines in what many considered an unconventional site for red varieties, but how wrong they were. For over two decades, this unique Eden Valley site has proven to be an outstanding source of Shiraz, consistently delivering expressive, finely structured wines that speak to its distinct terroir.
The bouquet is alluring and complex: clove, dark cherry, roasted meats, spice cake and warm earth mingle with smoky, mineral-laced overtones. This is not a wine of brute power, but of poise. A seamless interplay between the varieties, revealing elegance over intensity, subtlety over saturation.
In 2012 the Barr blocks ripened slowly, then blossomed in the final days before picking in early April. Fermented with 20% whole stems, the parcels were blended post-malo and matured in seasoned French oak puncheons to preserve varietal purity. The result? A wine with integrity, textural plushness and the cavalier class of the vintage, drinking beautifully right now, you wouldn't want to age it much longer!
KEVIN'S FAREWELL
After 9 years with us we recently celebrated Kevin’s retirement with a long lunch at The Greenock. The team gifted Kevin a custom Carlton Football Club guernsey embroidered with our logo on the back, a fitting gift for his loyalty to the Blues. It was a lovely afternoon to farewell a man who’s been a cheeky, steady force behind the scenes, always ready with a bone dry quip or a wise word. While he swaps monthly reconciliations for the caravan, we’ll miss him greatly and raise a glass to a well-earned retirement.
With Kevin’s retirement, the faces behind our Finance and Wine Club team have shifted slightly, but you’re still in very good hands! Julie, who many of you have chatted with over the years about your wine club packs, is still here but might be more behind the scenes. Going forward, Jo will be stepping into her shoes as wine club ambassador, working with DTC Manager Luke to look after our wonderful members. Whether you’re updating your address, or planning a visit to Cellar Door, or just want to chat Shiraz, Luke and Jo are your go-to for all things Wine Club.
JULIE
Julie grew up in Williamstown, and has lived close to Barossa region ever since. She has worked in finance for over 35 years in all kinds of industries; light manufacturing, food manufacturing/processing, retail & wine to name a few. Noting that when she started her career, the technology of the time was Telex Machines, DOS and 9 inch floppy disks (and they were actually floppy!). On her days off you can find her spending time with her two sons, reading, camping, watching some Aussie movies & travelling where possible.
JO
Jo’s path to the Barossa is anything but ordinary. From Navy sailor to dance school owner, admin pro to hobby farmer, she wears more hats than most. Home is a bustling patch of land between the Southern Barossa and Adelaide Hills, shared with her husband Matt. A mix of animals, and an even livelier blended family of six kids. Between making her own bacon and sausages, growing their own veg, teaching dance and cheer, and helping run the family gun shop, Jo somehow still finds time to keep the wheels turning at Two Hands HQ. As a diehard Shiraz fan she will fit in here just fine!
Q&A:
What’s your current go-to Two Hands wine, and what’s your ideal food match with it?
Julie: Lucky Duck Sparkling, I am definitely a bubbly girl and it really does go with anything, at any time of day.
Jo: Cold weather is perfect for a goat curry and we love a Bella’s Garden Shiraz to go with it.
What’s one thing you’d recommend every visitor experience while here?
Julie: If you can catch some sunshine at this time of year, sit out on the deck and relax with a glass or two and enjoy the awesome cellar door playlists.
Jo: I would definitely do a Vineyard Experience Tour, you get to see the highland cows potentially twice & taste some amazing wine.
What’s one thing you’ve learned from working with Kevin that you'll carry forward?
Julie: 1. Errors can be fixed, nothing is ever as bad as it seems. 2. How not to deliver “Dad Jokes” (I know, that’s 2 things 😊).
Jo: I've picked up some clever ways to keep the team motivated and make the workday more enjoyable.
