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

Three main fruit processing techniques were employed for our 2019 Shiraz. Some fruit was crushed and destemmed directly into small open fermenters and some batches were destemmed and partially crushed only, giving 25-50% whole berries. In a select few batches, 10-15% whole bunches were tipped into the fermenter first and then remaining fruit destemmed and crushed on top. A mix of inoculated and wild ferments are used. Cap and ferment management techniques include gentle plunging, pump overs and delestage, where juice is drained off by gravity and then returned over the top of the fermenter. Parcels spent between 10-12 days on skins before being gently pressed off and transferred to new and seasoned French oak barriques. A major part of our winemaking philosophy is to keep small batches of wine separate from harvesting through to final blending. To decide the final blend, samples are taken from all of our Shiraz batches and assessed by the winemaking team. The barrels that make up this blend are selected based on colour, fruit character, complexity, and tannin quality. Our style of Shiraz is one that is generous in flavour and body but has elegance and displays distinctive cooler climate characters.

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

A variety of fruit pressing techniques were used before a mixture of inoculated and wild fermentation took place. The fruit spent 7-12 days on skins before being transferred to seasoned French oak barriques. All vineyard parcels were kept separate until blending, following 18 months in French oak (40% new).

Awards

DWWA, IWC & IWSC: Silver

Vinification details

A variety of fruit pressing techniques were used before a mixture of inoculated and wild fermentation took place. The fruit spent 7-12 days on skins before being transferred to seasoned French oak barriques. All vineyard parcels were kept separate until blending, following 18 months in French oak (40% new).

Awards

IWC: Gold and Trophy ‘Best Mount Lofty Ranges Shiraz’
Huon Hooke: 92 pts

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

A variety of fruit pressing techniques were used before a mixture of inoculated and wild fermentation took place. The fruit spent 7-12 days on skins before being transferred to seasoned French oak barriques. All vineyard parcels were kept separate until blending stage, following 16 months in French oak (40% new).

Awards

IWC 2018: Silver
IWSC 2018: Silver
Decanter: 92 pts
Drinks Business Syrah Masters 2018: Gold