This Bird In Hand Nero d’Avola comes from a warm site in Northern Adelaide Hills. The extra heat allowed them to make a fair facsimile of the wines they grow in Sicily. Where a lot of the Australian examples are light, fresh and gluggable, the Bird in Hand example is rich, dense, meaty and with some tannin. The complexity here is outstanding, and it has the Sicilian, funky/earthy flavour running through it too.
Bird In Hand Nero d’Avola 2018, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Bird In Hand has 80 acres in Woodside – part of the Adelaide Hills. They have also expanded into the East Coast of Tasmania. Bird In Hand use organic and biodynamic practices in their dry-grown vineyards. In addition, they reuse and recycle as much as they can and have installed a solar energy system. I have not tried a lot of the range from Bird In Hand, but what I have tasted is lovely and makes me want to try more.
Bird In Hand Nero d’Avola 2018 Winery Notes
“Grapes were partially crushed into a small open fermenter, whilst a proportion of the berries were left whole for additional character. The grapes spent ten days on skins to enable the ideal colour, flavour and tannin extraction, before being pressed off and transferred to French oak barrels (15% new) for 16 months.
Medium density in appearance, the 2018 Nero d’Avola shows vibrant red hues. Intense and richly aromatic, the wine has notes of red cherry, redcurrant, rosewater and violet on the nose.”
This is a big and varied region. Basically, it stretches from the top of the McLaren Vale all the way to the bottom of the Barossa. This means there is a big scope for climatic conditions. In the central part, where its altitude is quite high, you can get some of the best sites in the world for Sparkling wine. In the slightly warmer parts of the centre, Chardonnay and Pinot Noir reign supreme, with Riesling, Shiraz and Sauvignon Blanc worthy of honourable mentions.
Sicily’s boldest red grape. It is capable of getting very ripe, is very charming with soft acidity. It is often blended with other varieties to balance out its exuberance. Look for flavours of black cherry and plum, liquorice, tobacco and herbal notes. Nero d’Avola is finding its feet in Australia. It has an affinity for warm, dry climates and, therefore the thrives in the Murray-Darling climate. This gives growers a chance to make quality, characterful wines from a region often associated with casks.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the special terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.