A bold and characterful Barossa Shiraz, Gnarly Dudes opens with deep dark red hues and flashes of magenta. Aromas of blackberry and bramble are layered with savoury notes of roast meats, lavender and a hint of coal dust. The palate is rich and full-bodied, with waves of blackberry and plum supported by nuances of pipe smoke and cedar. Dense yet polished, this is an unctuous yet classic expression of Barossa Valley Shiraz — powerful, generous and unmistakably Australian.

Vivino | Vivino 4.0

Deep dark red, with flecks of magenta at the meniscus. Dark and alluring with notes of blackberries, bramble, roast meats, lavender and coal dust. Lovely density and weight, blackberry and plum cascade across the palate with notes of roast meats, pipe smoke and cedar playing a supporting role.

Twohandswines.com

Gnarly Dudes, An unctuous yet classic Barossa Valley Shiraz.

“I’m the Dude, so that’s what you call me. That or, uh, His Dudeness, or uh, Duder, or El Duderino, if you’re not into the whole brevity thing.” – The Dude, The Big Lebowski

Tasting Notes
Appearance: Deep black-purple with a vibrant purple rim.
Aroma: Blackberry, mulberry and ripe plum layered with dark chocolate, cedar, spice, cola and a hint of mint.
Palate: Plush and generous, with blackberry, boysenberry compote, cracked pepper and savoury charcuterie notes. Supple tannins and fresh acidity create excellent balance and energy.
Finish: Long, pure and persistent, with lingering dark fruit and spice.

Technical Specs

Brand: Two Hands
Producer: Two Hands Wines
Wine Name: Gnarly Dudes Shiraz
Country: Australia
Region: South Australia
Sub-region: Barossa Valley
Vintage: 2024
Grape Variety: 100% Shiraz
Alcohol Content: 14.2% ABV
Bottle Size: 750ml
Wine Type: Red Wine
Style: Dry, full-bodied
Vinification: Fermented in 3, 5, 7 and 10-tonne open-top fermenters with regular pump-overs three times daily during peak fermentation.
Maturation: 12 months in French oak, including 13% new oak, with the remainder matured in one- to six-year-old puncheons and hogsheads.
Closure: Screw cap

Serving Temperature: 16–18°C
Decanting Time: 30–45 minutes
Food Pairing: Grilled ribeye steak, barbecued beef ribs, roast lamb, slow-cooked beef cheeks, chargrilled sausages, mushroom ragù and mature hard cheeses