Palate is fresh & buoyant with a sweet fruit entry
Fresh earth greet the nose, followed by fatastic array of herbs and spice including juniper, eucalyptus, bay leaf and mint
Enjoy with exotic dishes lightly spiced or rich chocolate based desserts.
Two Hands Sexy Beast McLaren Vale Cabernet Sauvignon 2017 (Australia)
Two Hands Sexy Beast McLaren Vale Cabernet Sauvignon 2017 (Australia)
Description
A mid red crimson core shows in the glass. Notes of redcurrant, tobacco, bay leaf, juniper, fresh earth and mulberry. Fresh and lively through the entry with plenty of bright red fruits and energy. Tannins begin rounded and broad, then tighten through the finish providing a gentle savoury quality and considerable length. The acid profile is very bright and fresh. The palate is complimented with notes of redcurrants, mulberry, and juniper. Depth and layers are found in the form of bay leaf and dried herbs whilst the palate touches on notes of tobacco, earth and ash.
Sexy Beast is part of Two Hands 'Picture Series', in which every wine has its own inspiration, our own take on popular culture. Since the first release of the 2009 vintage of Sexy Beat, it has become a firm fan favourite. For many, the Picture Series is the introduction to Two Hands, so their first mission is to over deliver on quality. The winemaking technique and effort that goes into making these wines is no different to their higher tiers in the portfolio. These are still serious wines, with a focus on purity of fruit and sensory pleasure. But here they play with different varietals and regions, weird and wonderful at times, and each new release gives the chance to create a new label. For example with this wine where else in the world can you get Cabernet Sauvignon of this quality and value? A succulent wine with aromas of lavender, cranberries and minty floral Asian spice.
This is text book Cabernet and highlights how well McLaren Vale is suited to growing it.
The many parcels making up this wine were crushed into and fermented in open top vessels, with regular pump overs (three daily over peak fermentation) to extract colour, flavour and tannins. Average time ‘on skins’ was 14 days. The batches were then drained and pressed to tank and then racked to barrel for oak maturation.
15% new Taransaud French oak hogsheads. Remainder in one to five year old French oak hogsheads.
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