Lively palate with a delicate bead and crisp, clean finish, bird in hand is full of fresh strawberry, red apple and pink grapefruit.

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Bird in hand sparkling rose is bright with floral notes, fresh strawberry, red apple and pink grapefruit. Lively palate with a delicate bead and crisp, clean finish.



DRY     |________*________|________|________|     SWEET

LIGHT     |________*________|________|________|     FULL BODIED

NO OAK     *________|________|________|________|     OAKY


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Bird in Hand

Situated in an area of the Adelaide Hills that was littered with goldmines in the 1800s, the Bird in Hand winery was purchased and planted in 1997 by Andrew Nugent, current Executive Director. Andrew has kept the close historical links alive both in the naming of the winery and their wine ranges; Two in the Bush and Nest Egg were the names of mineshafts in the Bird in Hand goldmine. Bird in Hand have 23 hectares under vine in Woodside and 5 ha in Clare, from which they produce classic examples of cool climate Chardonnay and Shiraz that have won world acclaim. Chief Winemaker, Kym Milne MW, joined Bird in Hand in 2003 after many years’ spent gaining international experience. In 2014 he was named Australian Winemaker of the Year by Winestate Magazine.

The site was once a dairy farm, many of the original structures remain and have been transformed to house different areas of the winery. The old cheese and yoghurt factory now houses the offices and the two big silos which were once used as grain storage for the cattle are now a feature for the 5* Halliday award-winning winery.


Vintage conditions
The 2021 growing season saw a return to weather conditions that were more in line with the long-term rainfall and temperature averages. Solid winter rainfall followed was by ideal springtime conditions bringing intermittent rainfall and mild temperatures. No major incidences of frost or excessive heat resulted in excellent fruit set, ensuring bunch numbers were solid and fruit was even. Mild Summer temperatures along with decent bursts of rain in January and February benefited the canopy health, freshening the vines and filling out the bunches. The remainder of the ripening period through Autumn was favourable, with night-time temperatures remaining cool, daytime temperatures mild. This enabled a long, slow, and even ripening, helped grapes retain good natural acidity and ensured picking could be carried out at the optimal time.

Vinification details
Grapes were machine picked in the cool of night to retain freshness and flavour. Grapes were crushed and destemmed straight to press with minimal time on skins and to avoid excessive phenolic pickup and to allow for light colour extraction. Free run juice was pressed to tank where it underwent a process of flotation to separate clear juice for fermentation. Free run and pressings parcels were fermented separately. Each batch was fermented using a neutral yeast (EC1118) in stainless steel at cool temperatures (12 -14°c) for approx. 12-14 days. Post fermentation, the wines spent 4-6 weeks on light lees prior to blending, in preparation for secondary fermentation using the Charmat method. Individual vineyards parcels are kept separate until blending in order to create a variable blending pool of options. Individual batches are chosen based on aromatic lift, flavour complexity and cohesiveness within the blend to produce a light, delicate and youthful sparkling . Secondary fermentation occurred in a pressurised stainless steel tanks (Charmat), resulting in persistent, creamy beading, lifted aromatics and fresh fruit flavours.


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