Close your eyes and imagine yourself in Australia. You will sense the balsamic scent of eucalyptus and the warmth of the red earth releasing its energy after sunset. Shiraz Yacca Block by Two Hands is the bottled expression of this wild landscape. A red wine that enters the scene with the confidence of a true champion. We are in the heart of Eden Valley, an appellation that for lovers of Australian wines is synonymous with purity and longevity. Here Shiraz takes on a different character: less jammy and decidedly more spicy and fresh. The name Yacca Block comes from the “Yacca” plants, the iconic Australian grass trees that dot the landscape around the vineyard. We are in a privileged area, where the higher altitudes compared to nearby Barossa Valley guarantee cool nights and slow ripening. This temperature variation is the secret behind the incredible elegance of this Shiraz. The production of this wine follows a rigorous protocol aimed at preserving the integrity of the fruit. The grapes are crushed and destemmed at the end of March, during the peak of the southern hemisphere autumn. Fermentation takes place in small 5-tonne tanks, with frequent pump-overs to extract colour and structure. After ten days of skin contact, the wine is transferred into French oak barrels for malolactic fermentation. Ageing lasts 18 months in large barrels called puncheons, of which only 20% are new. This choice allows the oak to support the wine without ever overpowering the varietal notes. Bottling takes place without filtration, so that not a single nuance of personality is lost. An impenetrable deep black-magenta colour, the nose bursts with fresh mint, blueberries and blackberries intertwined with notes of Sichuan pepper and Asian spices. Typical hints of the territory also appear, such as eucalyptus, sage and a smoky touch of cedar. On the palate blackcurrant dominates a layered sip supported by fine, almost powdery tannins that give a velvety sensation. The finish is remarkably long, perfectly balanced between power and freshness. At the table it looks for companions worthy of its stature. Excellent with venison fillet or grilled beef steak. It also pairs beautifully with richly spiced dishes such as lacquered duck or a herb-braised lamb stew.