Bird in Hand
Bird in Hand Syrah 2018
Australia / South Australia
Andy's Tasting Notes
Aromatic with notes of plum, blackberry, spice and white pepper. We also stock the Bird in Hand Shiraz – this (Syrah) though is a classic cool climate example with restraint, subtlety and elegant balance, hence the use of the European nomenclature. Produced from separate vineyards to the Shiraz bottling which reflect the cooler vineyard sites around the Bird in Hand estate and the fringes of the Mount Lofty Ranges.
Vinification details – Hand-harvested, between 15-50% whole bunches were included in the bottom of the fermenter with the remainder destemmed and crushed on top. One batch was given a 7-day carbonic maceration which involved sealing a fermenter of whole bunches and maintaining carbon dioxide in the headspace (no oxygen). Bird in Hand find this gives a unique aromatic profile as a blending component. All batches were wild fermented in small open top fermenters, spending 10 days on skins. To extract the vibrant colour, perfume and tannin structure, the winemaking team used délestage by gravity, hand plunging and gentle pumping over. All parcels were kept separate from harvesting through to final blending, with the wine characters distinctly different from each vineyard and clone. The 2018 Syrah was matured for 14 months in tight-grained French oak, 25% new. The oak selection included large format barrels (500L, 400L and 300L) that give the style elegance and restraint. The final blending was done without the use of a pump, using a gentle and inert nitrogen system to protect the delicate characteristics of the wine.
Price per bottle £17.45
13 in stock
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. 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.
A multi-award winning estate.
Food matchRoasted peppers with feta cheese