Vintage 2021

Sauvignon Blanc, Bird in Hand

Bird in Hand
Product Code: HD02ZZWC

Tasting Notes

Shows lifted, fresh and punchy flavours and aromas, underpinned with classic varietal notes of passionfruit, fresh green apple, grapefruit and faint snow pea. Fresh and delicate, with a textured mid-palate that finishes dry, with lively citrus acidity and light chalkiness. Slightly textured on the mid-palate, it has a dry finish, with subtle citrus acidity.

Profile

Sauvignon Blanc
White
12
Australia
Adelaide Hills
6
Screw Cap
Best enjoyed young
Bird In Hand
Yes
75cl
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            [Notes1] => Colour - pale green. Aroma and flavour - lifted and punchy aromatics of passionfruit, grapefruit, guava and a hint of snow pea. Palate - Fresh and crisp with juicy fruit weight and mineral acid finish.			
			
			
			

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            [ServingSuggestion] => Our Sauvignon Blanc pairs well with lighter and fresher dishes - chicken, pork, seafood or salads particularly those featuring herbs like dill, mint, coriander, basil. 			
			

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VeganVegetarian

About this product +

Producer >

Built on the pursuit of enjoyment in all parts of life. Bird in Hand works on the philosophy that extends beyond winemaking to entertainment and adventure. But importantly the wines are focussed on cool climate expressions. They are made from grapes in the bottom of Australia, influenced by the Gulf of St Vincent and the cloudiness of the Mount Lofty Ranges, creating that precious diurnal temperature shift. This paired with the respect for the relationship with the soil means that the wines from Bird in Hand are restrained and elegant, the Chardonnays have layers of complexity, hints of terroir and a definite Burgundian essence. Sustainability is not just an aim. At Bird in hand they actively work on staying in tune with nature.  

Viticulture >

Predominantly fruit was sourced from within the high altitude cool pockets of the central Onkaparinga Valley, including Lenswood, Balhannah, Oakbank, Woodside and Charleston to produce a classic Adelaide Hills sauvignon blanc.

Winemaking >

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.

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