Technical Analysis
The Nest Egg range is created only in outstanding vintages and represents the very best of Bird in Hand; each bottle is individually numbered.
Tasting note
Vibrant straw hues. Primary aromas of fresh fig, yellow nectarine and citrus blossom are accentuated by dry roasted cashew, vanilla bean and oyster shell. A very concentrated, complex and compelling release. Focused and elegant with powerful lime, pink grapefruit and sandalwood spice. The palate is richly textured, with lively acidity giving persistence, freshness and excellent age-ability.
Vintage conditions
2022 was the second consecutive growing season under a La Nino weather pattern. This continued weather conditions that were more in line with long-term averages regarding temperature and rainfall. Winter rainfall was slightly below average, but enough to ensure full dams and plenty of soil moisture going into the growing season. Springtime conditions were varied, which led to quite a difference in flowering and fruit set across varieties. Wet, windy, and humid conditions interrupted the early varieties, which included Pinot Noir. This meant that although bunch numbers were good, the varied fruit set led to lower-than-average bunch weights. Summer temperatures were again quite mild when compared to recent times. Although there was very little heat stress placed on vines, summer and autumn were dry meaning careful use of irrigation was required to keep vine canopies fresh. The remainder of the ripening period through Autumn was favourable, with a burst of warm weather right before harvest meaning that the onset of ripening was fast and the window for picking was shorter than the previous season.
Vinification details
Fruit is hand-picked in the cool early morning, transported to the winery and refrigerated overnight then hand sorted and whole-bunch pressed. Only free run juice is taken, pressed directly to French Oak barrels (barriques, bottes and puncheons), with high levels of natural solids. Fermentation takes place in French oak barriques. Most barrels finished fermentation within 6-7 days, although some took up to 4 weeks. Following primary fermentation, barrels were left to complete a natural malo-lactic fermentation. During this time, barrels were stirred weekly to suspend the lees, giving the wine added texture and flavour. Batches then spent 10 months on their yeast lees in barrel prior to blending. 50% of the final blend was new oak from premium French coopers, with the balance from barrels 1 – 3 years old barrels. Larger format oak featured significantly in the final blend.
Technical Analysis
The Nest Egg range is created only in outstanding vintages and represents the very best of Bird in Hand; each bottle is individually numbered.
Tasting note
Vibrant pale yellow in colour. Primary aromas of nectarine, yellow peach and citrus blossom are accentuated by hazelnut, vanilla bean and subtle struck match reduction. A very concentrated, complex and compelling release. Focused and elegant with powerful stone fruit, pink grapefruit and honey suckle. The palate is richly textured, creamy with lively acidity giving persistence and freshness.
Vintage conditions
The 2021 growing season saw a return to weather conditions that were more in line with the long-term average in regard to temperature and rainfall. It started on the back of good winter rainfall and ideal springtime conditions, with rainfall evenly spaced, temperatures mild and no major incidences of frost or heat spikes. This ensured bunch numbers were solid and fruit set was, for the most part, very good and even across the board. Summer temperatures were mild when compared to recent times. There was very little stress placed on vines, indeed, some decent rain events through January and February were highly beneficial for freshening vines and filling out bunches. The remainder of the ripening period through Autumn was favourable, with night-time temperatures remaining cool, daytime temperatures mild and no major heat spikes or rain events. This enabled a long, slow, and even ripening, helped grapes retain good natural acidity and ensured picking could be carried out at the optimal time.
Vinification details
The fruit is 100% hand-picked in the cool early morning, transported to the winery and refrigerated overnight where it is hand sorted, then whole-bunch pressed. Only free run juice is taken, pressed directly to French Oak barrels (barriques, bottes and puncheons), with high levels of natural solids. Fermentation was 100% wild, with each barrel an individual ferment. Most barrels finished fermentation within 6-7 days, although some took up to 4 weeks. Following primary fermentation, barrels were left to complete a natural malo-lactic fermentation. During this time, barrels were stirred weekly to suspend the lees, giving the wine added texture and flavour. Batches spent 9 months on their yeast lees in barrel prior to blending.
Every Chardonnay barrel was then blind tasted and graded by the winemaking team. 80% of the blend was new oak from premium French coopers, with the balance from barrels 1 – 3 years old barrels. Larger format oak featured significantly in the final blend.
Technical Analysis
The Nest Egg range is created only in outstanding vintages and represents the very best of Bird in Hand; each bottle is individually numbered.
Tasting note
A delicate and elegant vintage with subtle complexity. White nectarine, pink grapefruit and white florals work harmoniously with cashew, vanilla bean and subtle struck match reduction. The palate is richly textured but nimble, with a tautness from the lively acidity giving length and freshness to the wine.
Vintage conditions
A challenging growing season started with May to September total rainfall being 33% below average – resulting in low subsoil moisture levels. Low lying areas were affected by several frosty mornings in late September and early October. Generally mild spring conditions resulted in a later and longer flowering period, which was further interrupted by a severe spring storm in late November. Heavy rain, strong winds and patches of hail caused damage to shoots and bunches, resulting in poor flowering for most varieties across the region. Cooler than average weather throughout December slowed berry development, suggesting that the 2019 vintage would be later than average. A very hot and dry January and February reversed this trend, and when combined with low crop loads, grapes transitioned quickly through veraison and began to ripen rapidly. Careful irrigation management and harvest scheduling ensured that grapes were still harvested at the optimal time for flavour and style.
Vinification details
Using Bernard clones 76, 95 and 96 from Dijon, Burgundy, the fruit was whole bunch pressed directly to a combination of new and old French oak barriques and a concrete fermentation egg, where the fruit underwent a wild primary fermentation followed by natural malo-lactic fermentation. During this time, barrels were stirred weekly to suspend the lees, giving the wine added texture and flavor. The unique shape of the concrete egg gives a continuous flow to the wine as it ferments and ages, which allows a more homogenous liquid. The thick walls provide good insulation and temperature is very stable during fermentation, which avoids the need for artificial refrigeration. This component added freshness and purity of flavour, with wonderful mineral acidity and lovely mid palate texture and suppleness.
Awards
Drinks Business Masters: Gold
Technical Analysis
The Nest Egg range is created only in outstanding vintages and represents the very best of Bird in Hand; each bottle is individually numbered.
Tasting note
On the nose the wine displays complex and intense characteristics of white peach and grapefruit, with subtle notes of apricot, cashew and flint. The wine’s intense flavour is complemented by a delicate mouthfeel and textural oak, balanced by a natural acidity.
Vinification details
Grapes were handpicked in the early morning and whole bunch pressed directly to French oak barriques (40% new). The fruit underwent a wild ferment, before being stirred twice-weekly to develop texture and promote partial malolactic fermentation.
Each barrel was assessed individually to determine suitability and only the most exceptional were selected for the Nest Egg label.
Awards
DWWA: Gold
IWSC: Silver
IWC: Silver
Technical Analysis
The Nest Egg range is created only in outstanding vintages and represents the very best of Bird in Hand; each bottle is individually numbered.
Tasting note
White nectarine and peach are the predominant fruit characters, with white flowers, nougat and subtle matchstick offering further nuanced complexity. Displays the wonderful intensity of 2017 - fruit weight, acidity, oak and lees influence are in harmony and balance.
Vintage conditions
One of the wettest winters on record in the Adelaide Hills led to a much later start to the growing season than recent vintages. Mild temperatures in spring meant later flowering but fortunately fruit set was good. High rainfall right up until veraison kept the viticultural team on their toes but the vines held up well. With few heatwaves across the summer, the fruit ripened slowly and developed outstanding flavours across all varieties.
Vinification details
Clones were handpicked separately in the cool early morning and gently whole bunch pressed directly to 225L French oak barriques. All barrels underwent a wild ferment with natural high solids (no cultured yeast added) until dry, 7-14 days. The barrels were regularly post ferment to develop texture and promote partial natural malolactic fermentation, which was partially completed. Each of the nine barrels was assessed individually for its complexity, intensity and balance. The blend is 40% new oak with the balance seasoned 1-3 year-old barrels. The wine spent 9 months in oak on lees. Barrels were blended just prior to bottling using a gentle and inert nitrogen gas pump-free system.
Awards
DWWA: Platinum
IWC: Silver
IWSC: Silver
Drinks Business Chardonnay Masters: Silver
Technical Analysis
The Nest Egg range is created only in outstanding vintages and represents the very best of Bird in Hand; each bottle is individually numbered.
Tasting note
Straw green in colour with complex and intense characteristics of white peach and grapefruit with subtle notes of apricot, cashew and flint. The palate is intensely flavoured yet delicate, with the textural oak and malolactic components balanced by a beautifully integrated line of natural acidity.
Vintage conditions
A very early but excellent vintage with warm, dry and even ripening conditions. Yields were slightly up on Chardonnay, around 7 tonnes per hectare.
Vinification details
Clones were handpicked separately in the cool early morning and gently whole bunch pressed directly to 225L French oak barriques (40% new, 20% 2nd fill, 40% 2-4 year old). All barrels underwent a wild ferment with natural high solids (no cultured yeast added) until dry. The barrels were stirred twice per week post ferment to develop texture and promote partial natural malolactic fermentation. Each barrel was then assessed individually on its own merits to determine suitability for the final blend; only the top barrels are selected for the Nest Egg blend. Barrels were blended using a gentle and inert pump-free system.
Awards
Drinks Business Chardonnay Masters 2017: Master
IWC 2019: Silver
DWWA 2018: Silver
IWSC 2018: Silver
