Winery Two HandsAerope
Red wine
This wine generally goes well with pork, beef or lamb.
The Aerope of the Winery Two Hands is in the top 40 of wines of Barossa Valley.
Wine flavors and olphactive analysis
On the nose the Aerope of Winery Two Hands in the region of Australie du Sud often reveals types of flavors of cherry, blackberry or red fruit and sometimes also flavors of strawberries, vanilla or violet.
Food and wine pairings with Aerope
Pairings that work perfectly with Aerope
Original food and wine pairings with Aerope
The Aerope of Winery Two Hands matches generally quite well with dishes of beef, lamb or pork such as recipes of beef marengo "my mom" style, lamb epigram in spicy sauce or tartiflette.
Details and technical informations about Winery Two Hands's Aerope.
Discover the grape variety: Bertille Seyve 872
Colourful, simple fruity reds with a light purple robe, silky tannins and an airy palate with preserved acidity, showing undemonstrative aromas of red and black fruits. Early-ripening and productive. Now marginal, surviving in a few varietal collections and bearing witness to the history of post-phylloxera hybridisation in France. French black hybrid obtained in the early 20th century by Bertille Seyve, an interspecific disease-resistant cross.
Last vintages of this wine
The best vintages of Aerope from Winery Two Hands are 2005, 2009, 2014, 2010 and 2013.
Informations about the Winery Two Hands
The Winery Two Hands is one of of the world's greatest estates. It offers 89 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
World icon of Australian Shiraz: powerful, silky, sun-drenched king red with notes of jammy blackberry, plum, dark chocolate, liquorice and a touch of sweet spice, enveloping tannins — Penfolds Grange and Henschke Hill of Grace as mythical bottles. Fleshy, spicy old-vine Grenache (up to 180 years), dense Mourvèdre, structured Cabernet as complement. GI northeast of Adelaide (~11,600 ha), hot dry climate, pre-phylloxera vines founded by Silesians in the 19th c.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
