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Two in the Bush Chardonnay, Bird in Hand

Named after one of the original mineshafts in the Bird in Hand goldmine, Two in the Bush wines are great value wines designed for everyday drinking.

Fresh peach, blossom and apricot spice on the nose. On the palate is driven predominantly by classic cool climate Chardonnay stone fruit characters – peach, nectarine and apricot, with subtle oak derived nougat and cashew. Beautifully balanced, medium bodied, with generous fleshy stone fruit texture.

Technical analysis

ALCOHOL

12.5 %

pH

3.34

ACIDITY

6.2 g/L

ORIGIN

Australia

VARIETY

Chardonnay

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Adelaide Hills

VEGETARIAN

Yes

VEGAN

No

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

Fermentation was carried out using 100% wild, indigenous yeast, with each tank and barrel a unique and individual ferment. Primary fermentation generally lasted 6-7 days, although some barrels took up to 4 weeks. Following primary fermentation, barrels and tanks were left to complete a natural malo-lactic fermentation. During this time, all vessels were gently stirred weekly to suspend the lees, giving the wine added texture and mouthfeel complexity.

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Two in the Bush Chardonnay, Bird in Hand

Named after one of the original mineshafts in the Bird in Hand goldmine, Two in the Bush wines are great value wines designed for everyday drinking.

Medium yellow, driven predominantly by classic Adelaide Hills stone fruit characters – peach, nectarine and apricot – with hazelnuts and a hint of nougat and spice. Medium bodied, with generous fleshy stone fruit texture. A line of zesty mineral acidity adds some restraint and poise.

Technical analysis

ALCOHOL

12.5 %

RESIDUAL SUGAR

2.0 g/L

pH

3.40

ACIDITY

6.5 g/L

ORIGIN

Australia

VARIETY

Chardonnay

TIME IN OAK

4-6 months (75% of blend)

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Adelaide Hills

VEGETARIAN

Yes

VEGAN

Yes

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

Grapes were harvested in the cool early morning. Free run juice was pressed directly to 75% French oak barriques and 25% stainless steel, keeping high natural solids to build mouthfeel and complexity. Fermentation was carried out using predominantly wild, indigenous yeast, with each tank and barrel a unique and individual ferment. Primary fermentation generally lasted 6-7 days, although some barrels took up to 4 weeks. Following primary fermentation, barrels and tanks were left to undergo a partial, natural malolactic fermentation. During this time, all vessels were gently stirred weekly to suspend the lees, giving the wine added texture and flavour. All barrels and tanks spent 4-6 months on their yeast lees prior to blending. The 2020 Two in the Bush Chardonnay consists of 15% new oak from premium, tight grained French coopers, as well as seasoned 1-8 year old oak.

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Download full size images

Two in the Bush Chardonnay, Bird in Hand

Named after one of the original mineshafts in the Bird in Hand goldmine, Two in the Bush wines are great value wines designed for everyday drinking.

Medium yellow, driven predominantly by classic Adelaide Hills stone fruit characters – peach, nectarine and apricot – with hazelnuts and a hint of nougat and spice. Medium bodied, with generous fruit weight and texture; a line of flinty, mineral acidity drives the finish keeping the wine fresh and adding length.

Technical analysis

ALCOHOL

12.5 %

RESIDUAL SUGAR

2.2 g/L

pH

3.15

ACIDITY

6.1 g/L

ORIGIN

Australia

WINEMAKER

Kym Milne MW

VARIETY

Chardonnay

HARVEST DATE

March 2019

FINED USING

Isinglass

TIME IN OAK

6-7 months (50% of blend)

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Adelaide Hills

VEGETARIAN

No

VEGAN

No

Vintage conditions

A challenging growing season started with May to September’s 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 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. However, a very hot and dry January and February reversed this trend, and when combined with low crop loads, grapes transitioned quickly through véraison 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

Grapes were harvested in the cool early morning between 2nd and 4th March. Free run juice was pressed directly to 50% stainless steel tanks and 50%  French oak barriques, keeping high solids. Fermentation was 100% wild, with each tank and barrel a unique and individual ferment. Primary fermentation generally lasted 6-7 days, although some barrels took up to 4 weeks. Following primary fermentation, barrels and tanks were left to complete a natural malolactic fermentation. During this time, all vessels were gently stirred weekly to suspend the lees, giving the wine added texture and flavour. All barrels and tanks spent 6-7 months on their yeast lees prior to blending. The 2019 Two in the Bush Chardonnay consists of 10% new oak from premium, tight-grained French coopers, as well as seasoned oak 1-8 years old.

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Two in the Bush Chardonnay, Bird in Hand

Named after one of the original mineshafts in the Bird in Hand goldmine, Two in the Bush wines are great value wines designed for everyday drinking.

Pale straw colour. Classic regional characteristics of grapefruit and white peach, with subtle cashew and nougat characters from time in barrel on yeast lees. Intensely flavoured and delicately textured with nice mid-palate weight framed by a slight chalkiness and mineral acidity.

Technical analysis

ALCOHOL

13.0 %

pH

3.29

ACIDITY

5.4 g/L

ORIGIN

Australia

WINEMAKER

Kym Milne MW

VARIETY

Chardonnay

HARVEST DATE

March 2017

FINED USING

Isinglass

TIME IN OAK

9 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Adelaide Hills

VEGETARIAN

No

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 with a good fruit set. 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

Grapes were hand picked in the cool early morning before being transported to the winery and gently whole-bunch pressed immediately. Free run juice was pressed directly to French oak barriques, with high solids. Fermentation was 100% wild, with each barrel an individual ferment taking between 7-21 days to go dry. Following primary fermentation, barrels were left to complete a natural malolactic fermentation. During this time, barrels were stirred regularly to suspend the lees, giving the wine added texture and flavour. Barrels spent nine months on their yeast lees. Every Chardonnay barrel was then tasted and graded by the winemaking team.

Awards

Halliday Australian Wine Companion: 90 pts

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Two in the Bush Chardonnay, Bird in Hand

Named after one of the original mineshafts in the Bird in Hand goldmine, Two in the Bush wines are great value wines designed for everyday drinking.

Pale green in colour, the aroma shows lifted and intense notes of yellow peach, honeydew melon and nougat with a subtle note of vanilla bean. A medium-bodied wine, the palate offers additional complexity from the wild ferment and lees stirring, and a firm line of mineral acid.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

1.2 g/L

pH

3.19

ACIDITY

6.3 g/L

ORIGIN

Australia

WINEMAKER

Kym Milne MW

VARIETY

Chardonnay

FINED USING

Isinglass

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Adelaide Hills

VEGETARIAN

No

VEGAN

No

Vintage conditions

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 blend of both handpicked and machine-harvested Chardonnay grapes, both picked in the cool of night. The handpicked fruit was gently whole-bunch pressed directly to seasoned French oak barrqiues, adding texture, while the machine-harvested proportion was gently destemmed prior to pressing to stainless steel tanks.

Awards

IWC 2017: Silver

 

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Two in the Bush Chardonnay, Bird in Hand

Named after one of the original mineshafts in the Bird in Hand goldmine, Two in the Bush wines are great value wines designed for everyday drinking.

Pale green in the glass with subtle citrus on the nose accompanied by hints of stone fruit and melon. Lighter bodied, this wine shows varietal characters of nectarine and melon with subtle notes of toasted cashew.

Technical analysis

ALCOHOL

13.0 %

pH

3.28

ACIDITY

6.1 g/L

ORIGIN

Australia

WINEMAKER

Kym Milne

VARIETY

Chardonnay

HARVEST DATE

March 2015

FINED USING

Isinglass

MALOLACTIC FERMENTATION

No

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

Harvested in the cool of the night, the grapes were crushed and pressed to stainless steel tanks to cold settle for 48 hours. Juice was then racked to a stainless steel fermenter with a small amount of solids and inoculated with EC1118 yeast. Fermentation lasted for approximately 10 days at cool temperatures to retain the fresh, fruit-driven flavours. The tank was stirred weekly for approximately two months before being sulphured to add texture and complexity. The stainless steel portion was blended with a small amount (10%) of barrel-fermented Chardonnay to create a predominantly unoaked, fruit-driven style with texture and complexity.

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