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Cabernet Sauvignon, Bird in Hand

Bird in Hand
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Technical Analysis
Alcohol
13.7
pH
3.50
Acidity
5.9
Download Specification Sheet Download Full Size Images
The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.
Tasting note

This intensely complex Cabernet displays perfumed aromas of violet, blackcurrant and dried tobacco with subtle spiced coffee. On the palate, cranberry and fleshy blackberry with sweet fennel spice complemented by nuanced and well-integrated oak characters. Full bodied and tightly structured in its youth, the mid-palate has generous weight and depth, all framed by supple tannins.

Origin
Australia
Variety
Cabernet Sauvignon
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Sarah Burrill
Closure
Screw top
Region
Adelaide Hills
Vegan
Yes

Vintage Conditions

The 2021 growing season saw a return to weather conditions that were more in line with the long-term average. Good winter rainfall and ideal springtime conditions ensured bunch numbers were solid and fruit set was even. Summer temperatures were mild and favourable autumn conditions enabled a long, even ripening, retaining good natural acidity in the grapes and optimal picking window.

Vinification details

All parcels of fruit are kept separate from harvest to final blending, The resultant wine is made up of 12 barrels with 30% new French oak barriques. The wine spent 18 months in coopers specifically selected for premium Cabernet. The final blend was 51% Adelaide Hills and 49% Coonawarra. The Adelaide Hills component provides bright florals and spice to both the aroma and palate and the Coonawarra parcel gives mid palate depth and wonderful tannin structure.

 

Technical Analysis
Alcohol
13.8
pH
3.5
Acidity
5.11
Download Specification Sheet Download Full Size Images
The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.
Tasting note

This intensely complex Cabernet displays perfumed aromas of violet, blackcurrant and dried tobacco with subtle spiced coffee. On the palate, cranberry and fleshy blackberry with sweet fennel spice complemented by nuanced and well-integrated oak characters. Full bodied and tightly structured in its youth, the mid-palate has generous weight and depth, all framed by supple tannins.

Origin
Australia
Variety
Cabernet Sauvignon
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Dylan Lee
Fined Using
Egg White
Closure
Screw top
Region
Adelaide Hills
Vegan
No

Vintage Conditions

The 2020 growing season started on the back of average winter  rainfall and dryer than average spring in the Adelaide Hills. Summer was mild with some decent rain events beneficial for freshening vine canopies and filling out bunches. The remainder of the ripening period through Autumn was favourable, with night-time temperatures remaining cool, daytime temperatures mild. This enabled a long, slow and even ripening, helped grapes retain  good natural acidity and ensured they could be picked at the optimal time for flavour and style.

Vinification details

All parcels of fruit are kept separate from harvest to final blending, The resultant wine is made up of 12 barrels with 45% new French oak barriques. The wine spent 18 months in coopers specifically selected for premium Cabernet.

 

Technical Analysis
Alcohol
13.5
pH
3.57
Acidity
6.1
Download Specification Sheet Download Full Size Images
The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.
Tasting note

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.

Origin
Australia
Variety
Cabernet Sauvignon
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Kym Milne MW and Dylan Lee
Fined Using
Egg White
Closure
Screw top
Region
Adelaide Hills
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

 

 

Technical Analysis
Alcohol
14.5
pH
3.59
Acidity
6.0
Download Specification Sheet
The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.
Tasting note

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.

Origin
Australia
Variety
Cabernet Sauvignon
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Kym Milne MW and Dylan Lee
Fined Using
Egg white
Closure
Cork
Region
Adelaide Hills
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

Technical Analysis
Alcohol
14.5
pH
3.77
Acidity
6.0
Download Specification Sheet
The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.
Tasting note

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.

Origin
Australia
Variety
Cabernet Sauvignon
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Kym Milne MW and Dylan Lee
Fined Using
Egg white
Closure
Screw top
Region
Adelaide Hills
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.