Sauvignon Blanc, Bird in Hand

Vintage conditions

2023 continued a recent run of vintages under the influence of a La Nina weather pattern. The vintage was characterised by excellent winter rainfall, cool springtime conditions and a favourable mild summer. The remainder of the ripening period through Autumn was cool, which gave the ability to spread out the Pinot Noir harvest to pick each parcel at its absolute optimum flavour ripeness. A 23-day harvest window represented the longest in the past decade and overall flavours were pure with superb acid retention.

Vinification details

The fruit was gently crushed, destemmed and immediately chilled before being pressed to tank where only the purest free run juice underwent a cool fermentation over approximately 10-12 days.

Vinification details

The fruit was gently crushed, destemmed and immediately chilled before being pressed to tank where only the purest free run juice underwent a cool fermentation over approximately 10-12 days.

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 was gently crushed, destemmed and immediately chilled before being pressed to tank where only the purest free run juice underwent a cool fermentation over approximately 14 days. A short maturation on lees was followed by an early bottling to enhance freshness.

Vintage conditions

The 2020 growing season started on the back of average winter rainfall in the Adelaide Hills. Spring was characterised by dryer than average conditions, with rainfall down 35%. There were also several frosty mornings from September through to November. Late Spring to early Summer was hot and dry. Although bunch numbers were generally good, the conditions meant that bunch weights were well down and therefore yields across the board were low. January and early February were characterised by mild conditions and some decent rain was highly 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 and no major heat spikes or rain events. 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

Fruit was gently crushed and destemmed and immediately chilled to ensure it was cold before being pressed to tank where only the purest free run juice underwent cold settling for 2-7 days. Clean, pristine juice was racked off solids to a stainless-steel tank where fermentation occurred at low temperatures (12-14°C) for approximately 14 days. Specially selected yeast strains were used to enhance varietal characters. A short maturation (6-8 weeks) on light lees was followed by an early bottling to enhance freshness.