Bird in Hand winery in the Adelaide Hills has signed a long-term lease on a 10.1 hectare vineyard at Rowella in the West Tamar region of Tasmania.
This follows its new 2021 vineyard development in Seymour, eastern Tasmania.
Bird in Hand plans to release its first standalone Tasmanian wines in coming months.
The new property, situated on Waterton Hall Road in Rowella, offers an expanse of land under vine, featuring a diverse array of grape varieties including Shiraz, Riesling, Chardonnay and Pinot Noir.
The Syrah plantings at the vineyard are some of the oldest in Tasmania, with two of the existing clones among Bird in Hand’s preferred choices for the premium production of standalone Syrah.
Of the other established plantings, four different Pinot Noir clones will be used for traditional vintages alongside blends in Bird in Hand’s popular Sparkling, ‘O’ Sparkling and Joy Sparkling varieties.
The old-vine Riesling will provide “complex blending possibilities” while the Chardonnay grapes will form the backbone of the premium sparkling wine program alongside still Chardonnay.
Located in a rich agricultural region, the vineyard benefits from flat to undulating terrain and reliable rainfall, providing an ideal setting to craft premium wines.
Situated in the north of the island at a latitude of around 42°S, West Tamar Valley is among Tasmania’s oldest sub-regions.
Extending until 2034, the lease forms part of Bird in Hand’s mission to expand its presence in Tasmania and solidify its position as a leading producer of cool-climate Australian wine.
“With its collection of established vine plantings, the West Tamar vineyard in Rowella infuses us with energy and excitement,” says Andrew Nugent, co-founder of Bird in Hand.
“Under the guidance of our winemaker Sarah Burvill and wine consultant Sam Harrop MW, Bird in Hand is well-positioned to build upon ongoing efforts to craft beautiful Australian wines reflecting the cool climates of Tasmania and our Woodside estate in Adelaide Hills.”
Bird in Hand also sources ingredients from Tasmania for its LVN Restaurant in Adelaide Hills.
Led by executive chef Jacob Davey, the dining room serves Tasmanian wasabi with its shellfish course, wild shot Flinders Island Wallaby and Tasmanian saffron.
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