£28.16
Bird in Hand Rose is a cool climate Australian wine crafted from Pinot Noir and Pinot Gris grapes, offering delicate floral and berry characteristics. Enjoy this vegetarian-friendly wine with meals or as a refreshing drink.
- Produced in the Adelaide Hills region of Australia, known for its exciting cool climate wines.
- With an alcohol by volume of 12%, it is suitable for moderate consumption.
- This wine is vegetarian and contains sulphites, as noted in the allergen information.
- From the family-owned Bird in Hand Winery, founded in 1997 and still operated by the Nugent family.
- £28.16
- £28.16
- Unit price
- per
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Description
xThis product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
Warning: This product is age restricted to 18 or over. You'll be asked to confirm your age upon delivery.
Product attributes: Vegetarian.
Country of origin: Australia.
Package type: Glass Bottle.
Contains Sulphur Dioxide/Sulphites.
Brand: Bird in Hand.
Manufacturer: Produced by Bird in Hand Winery, Pfeiffer Road, Woodside, SA 5244, Australia.
History: Founded in 1997 by Andrew and Susie Nugent and still family owned. Originally a dairy farm, Bird in Hand champions social inclusion and advocacy through artisan wine.
Grape variety: Pinot Noir and Pinot Gris.
Current vintage: 2024.
Regional information: Adelaide Hills has a well deserved reputation as one of Australia's most exciting cool climate areas. Due to its altitude, the region is significantly cooler than its neighbours.
Alcohol by volume: 12.
Producer: Bird in Hand.
Winemaker: Sarah Burvill.
Vinification details: Picked at the coolest part of the day, the grapes were destemmed and spent two to four hours on skins to extract flavour and a hint of colour. It was then tank-fermented to maintain the delicate floral and berry characteristics and maintain high natural acidity.
