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Cabernet Sauvignon, Bird in Hand

The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.

Deep red/purple with maroon hues. Intensely complex yet varietal Cabernet with blackcurrant, plum and violet florals complemented by nuanced and classy oak characters- cedar, mocha and spearmint. A medium bodied Cabernet style with structure and elegance. The mid-palate offers generous weight and depth, all framed by long, silky tannins.

Technical analysis

ALCOHOL

13.5 %

pH

3.57

ACIDITY

6.1 g/L

ORIGIN

Australia

WINEMAKER

Kym Milne MW and Dylan Lee

VARIETY

Cabernet Sauvignon

FINED USING

Egg White

TIME IN OAK

16 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Adelaide Hills

VEGETARIAN

Yes

VEGAN

No

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. Cooler and dry conditions from Mid-March into April provided ideal conditions for ripening of Red varieties.

Vinification details

The fruit was harvested over three separate picks, destemmed and gently crushed directly into small, open, stainless steel fermenters. The fruit was then inoculated directly after crushing using a yeast strain isolated from Bordeaux. Ferment and cap management was a mix of pump overs and delestage. Two of the Cabernet batches spent 10-12 days on skins, with a selected batch left on skins for extended post ferment maceration (28 days). The wine was then gently pressed off and transferred to French oak barriques. All parcels are kept separate from harvesting through to final blending. The 2019 Bird in Hand Cabernet was aged in tight grained new and seasoned French Oak Barriques for 16 months.

Awards

IWC: Silver

 

 

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A glossy elegant wine with plush tannins and ripe dark fruit

International Wine Challenge

Cabernet Sauvignon, Bird in Hand

The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.

Deep red/purple with maroon hues, reflective of a warmer Adelaide Hills vintage. Intensely complex yet varietal Cabernet with blackcurrant, plum and wild cherry complemented by nuanced and well-integrated oak characters of cedar, mocha and spearmint. Full bodied and whilst tightly structured in its youth, the mid-palate has generous weight and depth, all framed by long, velvety tannins.

Technical analysis

ALCOHOL

14.5 %

pH

3.59

ACIDITY

6.0 g/L

ORIGIN

Australia

WINEMAKER

Kym Milne MW and Dylan Lee

VARIETY

Cabernet Sauvignon

FINED USING

Egg white

TIME IN OAK

18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Adelaide Hills

VEGETARIAN

Yes

VEGAN

No

Vintage conditions

A dry start to winter was followed by heavy rains during July and August that resulted in good soil moisture at the start of the growing season. Spring temperatures were 2.8°C above average, resulting in solid canopy growth and generally high fruit set at flowering. Three heatwaves in late January and early February required careful irrigation management to maintain healthy leaves and bunches. Both maximum and minimum temperatures for the ripening period of January through to March were well above long-term average, and rainfall was 50% below average for the same period, resulting in some compression of harvest at its peak. April was the warmest since 2005, and the second warmest in the last 50 years, providing a clean finish to the season with all reds reaching their ideal maturity.

Vinification details

Fruit was destemmed and gently crushed directly into small, open, stainless-steel fermenters, after which it was inoculated using a yeast strain isolated from Bordeaux. Ferment and cap management was a mix of pump overs and délestage. Most batches spent between 7-10 days on skins to maximise colour, flavour and tannin extraction, while selected batches were left on skins for an extended maceration for up to 28 days. The wine was then gently pressed off and transferred to the tightest grained new and seasoned French oak barriques for 18 months. All vineyards parcels were kept separate from harvesting through to final blending.

Awards

IWC: Silver

 

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Contact us to discuss

Cabernet Sauvignon, Bird in Hand

The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.

Medium density red/purple with maroon hues, this is a classic varietal and cool climate Cabernet. Cassis and mulberry fruit characters are complemented by violets, cedar and tomato leaf. The palate is medium bodied and tightly structured in its youth with mid-palate weight framed by a line of acidity and long, silky tannins.

Technical analysis

ALCOHOL

14.5 %

pH

3.77

ACIDITY

6.0 g/L

ORIGIN

Australia

WINEMAKER

Kym Milne MW and Dylan Lee

VARIETY

Cabernet Sauvignon

FINED USING

Egg white

TIME IN OAK

18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Adelaide Hills

VEGETARIAN

Yes

VEGAN

No

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

Fruit was destemmed and gently crushed directly into small, open, stainless-steel fermenters, after which it was inoculated using a yeast strain isolated from Bordeaux. Ferment and cap management was a mix of pump overs and délestage. Most batches spent between 7-10 days on skins to maximise colour, flavour and tannin extraction, while selected batches were left on skins for an extended maceration for up to 28 days. The wine was then gently pressed off and transferred to the tightest grained new and seasoned French oak barriques for 18 months. All vineyards parcels were kept separate from harvesting through to final blending.

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Cabernet Sauvignon, Bird in Hand

The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.

Deep ruby with bright maroon hues. Reflects a wonderful vintage for Cabernet, with concentrated and intense aromas and flavours of cassis, black plum, cedar and violet. A full-bodied and fleshy wine that retains the classic structure of Cabernet, with long silky tannins framed in a tight acid line.

Technical analysis

ALCOHOL

14.5 %

pH

3.61

ACIDITY

6.2 g/L

ORIGIN

Australia

WINEMAKER

Kym Milne MW

VARIETY

Cabernet Sauvignon

FINED USING

Egg white

TIME IN OAK

18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Adelaide Hills

VEGETARIAN

Yes

VEGAN

No

Vintage conditions

2016 was a strong vintage across all varieties. A very dry spring and warm summer led to Bird in Hand’s earliest start to vintage on record.

Vinification details

Fruit was destemmed and partially crushed directly into small open fermenters, after which it was inoculated using a yeast strain isolated from Bordeaux. Ferment and cap management was a mix of aerative pump overs and délestage. Most batches spent between 7-10 days on skins to maximise colour, flavour and tannin extraction, while selected batches were left on skins for an extended maceration for up to 28 days. The wine was then gently pressed off and transferred to the tightest grained new and seasoned French oak barriques for 18 months. All vineyards parcels were kept separate from harvesting through to final blending.

Awards

IWC 2019: Silver
DWWA 2018: Silver
IWSC 2018: Silver

 

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Cabernet Sauvignon, Bird in Hand

The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.

Dark crimson in colour, exhibiting rich and varietal aromas of mulberry, black berry fruits and spice. The palate has rich mulberry, concentrated blackcurrant and red berry fruit with firm tannins providing excellent structure and depth.

Technical analysis

ALCOHOL

14.5 %

ORIGIN

Australia

WINEMAKER

Kym Milne MW

VARIETY

Cabernet Sauvignon

FINED USING

Egg white

TIME IN OAK

16 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Adelaide Hills

Vintage conditions

2015 was an early but excellent vintage with warm, dry and even ripening conditions. Yields were generally average, around 4 tons per hectare.

Vinification details

This 2015 Cabernet Sauvignon is from grapes crushed in small open fermenters. Each fermenter is pumped over twice daily (for a minimum of seven days) to maximise flavour and tannin extraction. It was then been matured in tight grained new (50%) and one-year-old French oak for 16 months.

Awards

Drinks Business Cabernet Sauvignon Masters 2018: Gold

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Download full size images

Cabernet Sauvignon, Bird in Hand

The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.

Dark crimson in colour, exhibiting rich varietal aromas of mulberry and blackberry fruits, and spice. These follow through onto the palate, which also displays concentrated blackcurrant and red berry fruit, with firm tannins providing structure and depth.

Technical analysis

ALCOHOL

14.5 %

pH

3.65

ACIDITY

6.5 g/L

ORIGIN

Australia

WINEMAKER

Kym Milne MW

VARIETY

Cabernet Sauvignon

HARVEST DATE

April 2014

FINED USING

Egg white

TIME IN OAK

16 months

SULPHUR

Total: 99 Free: 29

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Adelaide Hills

Vinification details

This 2014 Cabernet Sauvignon is from grapes crushed in small open fermenters. Each fermenter is pumped over twice daily (for a minimum of 7 days) to maximise flavour and tannin extraction. It was then matured in tight grained new (50%) and one-year-old French oak for 16 months.

Awards

Halliday Australian Wine Companion: 95 pts

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