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.
Bird in Hand is a family-owned winery cultivating cool-climate wine that captures the spirit of South Australia’s Adelaide Hills. Bottled here and beloved the world over, we produce a varied portfolio of fine wines, each one deliberately designed to celebrate life’s pleasures.
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.