Bird in Hand

Bird in Hand

Bird in Hand began in 1997 when viticulturalist and winemaker Andrew Nugent left Tatachilla and planted the family vineyard on Bird in Hand Road Woodside in the Adelaide Hills. The family is now nationally and internationally recognised as producing and distributing South Australia’s finest wine.

The Way of Winemaking

Situated in the center-bottom of the country, Bird in Hand enjoys some of the best conditions on earth for cool climate wines. The seaside influence of the Gulf of St. Vincent compliments the cloudiness of the Mount Lofty Ranges to create a special diurnal temperature shift beloved by our grapes.

While the climate and soil get much of the credit for our gorgeous grapes, it’s our job to harvest and transform them into wines that express the exceptional character of the terroir. We do that sustainably, by listening to the land, working it as we see fit, using as little chemical interventional as possible.

We use gentle methods like clone selection, which brings a certain subtlety that wasn’t present when the wine industry began in Australia. With our award-winning chardonnay, for example, we selected Burgundian plants that thrive naturally in conditions similar to those of the Adelaide Hills. The fresh fruit is apparent from the aromatics to the palate. And then there’s the texture—soft, creamy, mouthfilling—the result of wild fermentation and limited battonage.