Wines Adelaide Hills Bird in Hand - Chardonnay - 2024

Bird in Hand Chardonnay 2024 from Adelaide Hills is an excellent expression of cool-climate Australian Chardonnay. Crafted entirely from the Chardonnay grape, this wine reflects the modern Australian style: fresh, precise and elegant, with a balanced use of oak. The 2024 vintage brings forth vibrant aromas of white peach, grapefruit and nectarine, underscored by subtle hints of toasted nuts and a touch of vanilla from gentle barrel ageing. The palate is crisp and lively, characterised by bright citrus and stone fruit notes, while the texture remains supple with a lingering mineral finish, owing much to careful vinification, fruit selection and time on fine lees.

Adelaide Hills, situated in South Australia, is renowned for its elevated, cool-climate vineyards. The combination of altitude, maritime breezes from the Southern Ocean and cool nights allow for the slow, even ripening of Chardonnay grapes, resulting in wines of great finesse and aromatic purity. The region’s soils are varied, but in many sites clay and loam over shale promote good drainage and moderating vine vigour, which translates to concentrated yet elegant wines. Although the area’s wine history is relatively young—rising to prominence in the late 20th century—it is now firmly established as one of Australia’s top sources for premium cool-climate white wines.

For food pairings, Bird in Hand Chardonnay 2024 will beautifully enhance delicate fish dishes, such as pan-seared sea bass or grilled king prawns with a lemon-butter sauce. Poultry, particularly roast chicken with fresh herbs or a creamy tarragon sauce, will also pair delightfully. For those wishing to highlight regional flavours, consider pairing with an Australian Moreton Bay bug salad, or even a simple grilled barramundi. Soft, creamy cheeses such as Brie or Camembert are welcome companions.

For optimal enjoyment, serve this Chardonnay at 10-12°C. A little time in the glass will allow the wine’s subtle oak and generous fruit to unfold. Decanting is not essential, but a few minutes’ aeration before tasting will help accentuate its complexity.