Description

Predominantly fruit was sourced from within the high altitude cool pockets of the Adelaide Hills to produce a premium quality, classic Adelaide Hills Sauvignon Blanc. 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.

The Bird in Hand signature range is a limited release of premium quality wines created from the best parcels of fruit from every vintage. These wines present the character to age impeccably whilst delivering qualities that can be enjoyed today.