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Bird in Hand - Rosé 2019

Rosé Wine from South Australia · Australia
Price: £15.95
Case Rate: £15.16
Ex Tax: £9.96
Country:
Australia
Wine Region: South Australia
Wine Area: Adelaide Hills
Wine Maker: Kym Milne MW
Grape: Pinot Noir
Alcohol Percentage: 12%
Unit Quantity (ml): 750
{{ quantity }}
Country:
Australia
Wine Region: South Australia
Wine Area: Adelaide Hills
Wine Maker: Kym Milne MW
Grape: Pinot Noir
Alcohol Percentage: 12%
Unit Quantity (ml): 750

Wine tasting notes

Vibrant, pale salmon-pink with lifted and fresh aromas of wild strawberry, red apple, musk and florals. Smooth and fleshy on the mid palate with a refreshing dry and slightly chalky finish.

Winery information

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.

Vinification notes

Harvested in the coolest part of the evening. Fruit was destemmed and then held cold in a sealed press for 2-4 hours to extract colour and flavour from the skins. Free run portion was then cold settled and racked. Fermentation was carried out in stainless steel at low temperatures (12-16°C) for 12-16 days. Three different yeast strains were used, each expressing different flavours, aromas and mouthfeel. Fermentation was stopped leaving a small amount of natural grape sugar to balance acidity. All vineyard parcels are vinified separately. The winemaking team tasted each individual parcel to decide on the final rosé blend. It was blended early with minimal lees contact time to maintain freshness then fined, stabilised, filtered and bottled young and fresh.