Two Hands Zippy's Block Vintages 2010, 2008, 2007, 2006, 2005 & 2004
Perhaps no further ink needs to be spilt on The Two Hands Zippy's Block Single Vineyard from Barossa Valley Shiraz. The Zippy's Block Single Vineyard is one of the 6 to 7 single vineyards of Two hands. Referencing quality, these wines play second fiddle only to the Flagship wines(and Ares Shiraz is the top-top Shiraz selling AU$160@) and is ranked much higher than the super-premium range of Garden Series.
From an exceptional single vineyard site in Marananga, this block is unique because it always has a little yield and takes longer to reach full maturity. All the seven vintages we tasted in a roll have complex bouquet followed by an opulent, elegant, viscous and supple palate. Wine style is classic Barossa Valley (fruit, power and concentration) clothed in a neat and softer format. Skin contact duration is 19-day(quite long), using old French oak for 18 months.
Our tastings are documented as follows:
The 2010 Two Hands Zippy’s Block Shiraz. Restrained, opens up nicely. Vibrant red and dark cherry fruit balanced by great sweet (anise cloves,) and Asian spices. On the palate, lifted dark fruit, with kaleidoscopic tastes. Finish ranges from tones of tar, roast meat, earthy, mineral and deep black fruit. Textured, soft tannins. Paradoxically-both a smooth and robust wine. A bottle of wine to keep for further years, this is the last vintage of Two Hands Zippy Block.
The 2008 Two Hands Zippy’s Block Shiraz is special because it was quite Amarone styled. Grapes were left to dry for a period before fermentation, so it gives lots of dried red fruit character and sweet spice on the palate.
The 2007 Two Hands Zippy’s Block has excellent, fresh nose, yet the palate is not as structured as 2010, 2008, 2005 and 2004.
The 2006 Two Hands Zippy's Bock is by now well integrated and drinking most beautifully. Atomic fruit; tamed alcohol level.
If you like big Shiraz, Vintage 2005 is the one. This 2005 Two Hands Zippy’s Block is a muscular man, albeit in Versace. Given full 3-hour decanting, its first nose will give big rich black fruit (cassis, blackberry) baked red fruit (cherry, raspberry), with smokey+spiced rich (nutmeg and cinnamon) vanilla (almost coconut) oak. With layers of blueberries, blackberries, pronounced aromas of violets, toast, pencil lead, leather, cassis, spice, kirsch, raisin & then leather.