Technical Analysis
Bird in Hand winemakers Dylan Lee and Kym Milne MW won the coveted trophy of ‘Red Winemaker of the Year’ at the International Wine Challenge 2019 for the 2017 vintage, also awarded ‘Best Australian Red’.
Tasting note
The 2020 Syrah has vivid purple hues, intensely lifted aromatics including blackberry, blueberry and a hint of raspberry complemented by a touch of black pepper and intriguing herbal and spice component from the whole bunch. The medium bodied palate follows through with juicy fruit weight and supple tannins.
Vintage conditions
The 2020 growing season started on the back of average winter rainfall in the Adelaide Hills. Springtime 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. This meant that yields across the board were low. January and early February were characterised by mild conditions and some decent rain events were 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
Bunches were handpicked and gently destemmed in the field to ensure the berries arrived at the winery with as little maceration as possible. Each parcel was fermented separately with a significant component of whole bunches included in each fermenter. One parcel underwent a 7-day Carbonic Maceration which involved sealing up a fermenter of whole bunches and maintaining carbon dioxide in the headspace (no oxygen). This gives a wonderful, unique aromatic profile as a blending component. All batches were wild fermented, which occurs in small open top fermenters, spending 10 days on skins. To extract the vibrant colour, perfume and tannin structure, delestage by gravity (drain and return), hand plunging and gentle pumping over is carried out. Post primary fermentation, the wine underwent malolactic fermentation in barrel and spent 14 months ageing in new and used French barrels of varying sizes.
Technical Analysis
Bird in Hand winemakers Dylan Lee and Kym Milne MW won the coveted trophy of ‘Red Winemaker of the Year’ at the International Wine Challenge 2019 for the 2017 vintage, also awarded ‘Best Australian Red’.
Tasting note
Vivid purple hues and intensely lifted aromatics including blackberry, blueberry and a hint of raspberry complement a touch of black pepper and intriguing herbal and spice component from the whole bunch. The medium-bodied palate follows through with juicy fruit weight and supple tannins.
Vintage conditions
A challenging growing season began with very low rainfall over winter followed by several frosts in September and October. Flowering was interrupted by a severe spring storm in November. 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. Cooler and dry conditions from mid-March into April provided ideal conditions for the subsequent ripening of red varieties.
Vinification details
Hand-harvested, between 15-50% whole bunches were included in the bottom of the fermenter with the remainder destemmed and crushed on top. One batch was given a 7-day carbonic maceration which involved sealing a fermenter of whole bunches and maintaining carbon dioxide in the headspace (no oxygen). Bird in Hand find this gives a unique aromatic profile as a blending component. All batches were wild fermented in small open top fermenters, spending 10 days on skins. To extract the vibrant colour, perfume and tannin structure, the winemaking team used délestage by gravity, hand plunging and gentle pumping over. All parcels were kept separate from harvesting through to final blending, with the wine characters distinctly different from each vineyard and clone. The 2019 Syrah was matured for 16 months in tight-grained French oak, of which 25% were new. The oak selection includes large format barrels (500L, 400L and 300L) that helps give this style elegance and restraint. The final blending is done without the use of a pump, using a gentle and inert nitrogen system to protect the delicate characteristics of this style.
AWARDS
DWWA & IWC: Silver
Technical Analysis
Bird in Hand winemakers Dylan Lee and Kym Milne MW won the coveted trophy of ‘Red Winemaker of the Year’ at the International Wine Challenge 2019 for the 2017 vintage, also awarded ‘Best Australian Red’.
Tasting note
Deep purple with a bright, vibrant hue. Aromas are lifted and perfumed, with characteristic blackberry and blueberry fruit complemented by a touch of black pepper and intriguing herbal and spice component from the whole bunch. A medium-bodied, elegant and structured wine with fine-grained, supple tannins, balanced with generous fruit weight and flavour intensity to drive a long finish.
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
Hand-harvested, between 15-50% whole bunches were included in the bottom of the fermenter with the remainder destemmed and crushed on top. One batch was given a 7-day carbonic maceration which involved sealing a fermenter of whole bunches and maintaining carbon dioxide in the headspace (no oxygen). Bird in Hand find this gives a unique aromatic profile as a blending component. All batches were wild fermented in small open top fermenters, spending 10 days on skins. To extract the vibrant colour, perfume and tannin structure, the winemaking team used délestage by gravity, hand plunging and gentle pumping over. All parcels were kept separate from harvesting through to final blending, with the wine characters distinctly different from each vineyard and clone. The 2018 Syrah was matured for 14 months in tight-grained French oak, 25% new. The oak selection included large format barrels (500L, 400L and 300L) that give the style elegance and restraint. The final blending was done without the use of a pump, using a gentle and inert nitrogen system to protect the delicate characteristics of the wine.
AWARDS
Global Shiraz/Syrah Masters: Gold
DWWA: Silver
IWSC: Silver
Bird in Hand winemakers Dylan Lee and Kym Milne MW won the coveted trophy of ‘Red Winemaker of the Year’ at the International Wine Challenge 2019 for the 2017 vintage, also awarded ‘Best Australian Red’.
Tasting note
Medium red with bright purple hues, aromas are lifted and perfumed with sweet florals, blackberry and a hint of pepper complemented by a touch of intriguing charry smoke and stem from the whole bunch component. A medium-bodied, elegant and structured wine with soft, gentle tannins balanced with enough fruit weight to drive a long finish.
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
Hand-harvested, between 15-50% whole bunches were included in the bottom of the fermenter with the remainder whole berry. A mix of indigenous and cultured yeasts were used for fermentation, which occurred in small open top fermenters. To extract the vibrant colour, perfume and tannin structure, the winemaking team used délestage by gravity, hand plunging and gentle pumping over. All parcels were kept separate from harvesting through to final blending, with the wine characters distinctly different from each vineyard and clone. The 2017 Syrah was matured for 12 months in French oak, 25% new. The oak selection included large format 400L barrels that give the style elegance and restraint. The final blending was done without the use of a pump, using a gentle and inert nitrogen system to protect the delicate characteristics of the wine.
AWARDS
IWC: Gold and Trophy 'Best Australian Red Wine'
Halliday Australian Wine Companion: 94 pts
Huon Hooke: 93 pts
