The idea for Two Hands was born in September 1999 when founders Michael Twelftree and Richard Mintz sat at a friend’s engagement party and decided it was time to make their own wine and market it on the world stage. The original aim was, and still is, to make the best possible shiraz-based wines from prized growing regions throughout Australia. With so much Australian wine being sold around the globe under multi-region labels in a formulaic style, the intention was to break the mould and showcase the diversity of Australian shiraz by highlighting regional and vineyard characteristics by allowing the fruit to be the primary feature of the wines.
Winemaking at Two Hands is seen as a labour of love, a passion, and a craft. Michael and Richard have walked trough every vineyard, made every picking decision and tasted every individual barrel of each wine we’ve ever produced. The estate vineyards are pruned, trained and picked by hand to minimise tractor movements and soil compaction. In winter, cover crops are grown between the rows to promote soil vitality and the Scottish Highland cattle contribute to the 300 tons of organic compost they add back into their vineyards each year, so they can continue to support the natural balance within the vines.