Pale salmon pink, with a lifted floral nose displaying hints of strawberry, red apple and pink grapefruit. Lively flavours of fresh strawberry with a textured mid-palate and a delicate bead that leads to a crisp, clean 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.
Machine picked in the cool of night to retain freshness and flavour, the grapes were crushed and destemmed straight to press with minimal time on skins to extract only the lightest of colour. Free run juice was pressed to tank where it underwent a process of flotation to separate the clearest juice for fermentation. Each batch was fermented with a neutral yeast (EC1118) in stainless steel at cool temperatures (12 -14°C) for approximately 12-14 days. The wine then only spent 4-6 weeks on light lees prior to blending and secondary fermentation. Using the charmat method, the wine underwent second fermentation in a pressurised tank to give the delicate bubbles prior to bottling young and fresh.