2023 Two Hands Gnarly Dudes Shiraz, Barossa Valley

Colossal purple colour that stains the glass; big ripe bouquet of preserved plums and blackberry jam, a lick of spice; the wine is full bodied and fruit-sweet on the tongue with liberal supple, mouth-coating tannins and satisfying length. Impeccable balance. A classic Barossa shiraz, approachable now despite its youth, and remarkable value. 09 Feb 2025 Drink 2025–2038

94 points Huon Hooke therealreview.com

A ripe, juicy, contemporary Barossa shiraz with plush plum, blueberry and boysenberry fruit tones along with an array of dark spice, fruitcake, dark chocolate, panforte, olive tapenade, vanilla pod, violets and earth. I love the fruit this year, there's an opulence to it but it tends towards savoury at the back end, fading off slowly with oodles of spice, roasting meats and fine, sandy tannin.

93 points Special Value Dave Brookes winecompanion.com.au

Two Hands Gnarly Dudes Shiraz from the Barossa Valley is a vibrant, muscular red that delivers all the hallmarks of classic Barossa Shiraz with a youthful edge and serious drinkability. The name may be cheeky, but the winemaking is precise and considered. This is a wine that celebrates old vine Shiraz grown on some of the Barossa’s most expressive vineyard sites.

Fruit is sourced from a selection of gnarly old Shiraz vines rooted in red-brown earth and clay over limestone across the Barossa floor. These sites produce naturally low yields with intensely flavoured berries. Winemaking is deliberately hands-off. The grapes are fermented in small open fermenters with gentle extraction, then matured for around 12 months in older French oak to preserve freshness and fruit purity.

In the glass, Gnarly Dudes opens with aromas of black plum, blackberry, anise and dark chocolate with a touch of cracked pepper. The palate is full bodied and plush, showing dark fruit, spice and fine-grained tannins. There’s a real generosity here, balanced by savoury detail and just enough structure to hold it all together.

It pairs beautifully with barbecue beef ribs, smoky grilled vegetables, lamb skewers or aged cheddar. It’s made to be enjoyed young but will reward short to mid-term cellaring over the next five to seven years.