Medium yellow, driven predominantly by classic Adelaide Hills stone fruit characters – peach, nectarine and apricot – with hazelnuts and a hint of nougat and spice. Medium bodied, with generous fruit weight and texture; a line of flinty, mineral acidity drives the finish keeping the wine fresh and adding length.
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.
Grapes were harvested in the cool early morning between 2nd and 4th March. Free run juice was pressed directly to 50% stainless steel tanks and 50% French oak barriques, keeping high solids. Fermentation was 100% wild, with each tank and barrel a unique and individual ferment. Primary fermentation generally lasted 6-7 days, although some barrels took up to 4 weeks. Following primary fermentation, barrels and tanks were left to complete a natural malolactic fermentation. During this time, all vessels were gently stirred weekly to suspend the lees, giving the wine added texture and flavour. All barrels and tanks spent 6-7 months on their yeast lees prior to blending. The 2019 Two in the Bush Chardonnay consists of 10% new oak from premium, tight-grained French coopers, as well as seasoned oak 1-8 years old.