Chardonnay, Bird in Hand

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

Grapes were whole bunched pressed. Free run was filled direct to French oak barriques.  Fermentation was 100% wild, with each barrel an individual ferment. Most barrels finished fermentation within 6-7 days, although some took up to 4 weeks. Following primary fermentation, barrels were left to complete a natural malo-lactic fermentation. During this time, barrels were stirred weekly to suspend the lees, giving the wine added texture and flavour. Barrels spent 9 months on their yeast lees prior to blending. Every Chardonnay barrel is tasted and graded by the winemaking team.

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

Hand-picked in the cool early morning from two sites including the Bird in Hand Estate at Woodside and a cool, premium pocket at Mt Torrens. Grapes were whole bunch pressed and free run juice pressed directly to French oak barriques (20% new). Fruit underwent wild fermentation, followed by natural malolactic fermentation, with weekly stirring to give the wine added texture and flavour.

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-picked in the cool early morning, grapes were transported to the winery and 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. Most barrels finished fermentation within 6-7 days, although some took up to 4 weeks. Following primary fermentation, barrels were left to complete a natural malolactic fermentation, during which time barrels were stirred weekly to suspend the lees, giving the wine added texture and flavour. Barrels spent 9 months on their yeast lees before every Chardonnay barrel was tasted and graded by the winemaking team. The Bird in Hand Chardonnay consists of 20% new oak from premium French coopers with the balance from one- to four-year-old barrels.

Awards

IWC: Silver
Huon Hooke: 91 pts

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-picked in the cool early morning, grapes were transported to the winery and 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. Most barrels finished fermentation within 6-7 days, although some took up to 4 weeks. Following primary fermentation, barrels were left to complete a natural malolactic fermentation, during which time barrels were stirred weekly to suspend the lees, giving the wine added texture and flavour. Barrels spent 9 months on their yeast lees before every Chardonnay barrel was tasted and graded by the winemaking team. The Bird in Hand Chardonnay consists of 20% new oak from premium French coopers with the balance from one- to four-year-old barrels.