Bird in Hand

Bird in Hand Chardonnay 2018

Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Adelaide Hills, SA, Australia
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $35.00
  • Bird in Hand
    PO Box 163
    Woodside, SA
    Australia 5244
  • Dylan Lee, Winemaker
  • Phone (61) 4 19922701

Lifted bouquet of lemon zest, grapefruit and white peach. Fresh, crisp and lively with subtle creamy complexity that builds to the finish. The dish brought out the ripe stone fruit notes in the wine.

A delicate, composed aroma with subtle pastry and apple scents. The palate has moderate intensity with a long core of lime curd and lemony fruit. The wine does go very well with the food, though it not as perfect as some of the richer wines. Still, it does match the food well and is a slightly lighter and fresher pairing.

Flinty with aromas of pineapple and yellow apple. Bracing acidity that is long and life giving to this wine. An elegant wine with finesse and style. Well done. This will reward with a few years in bottle.

Creamy round ripe fruit on the nose with lovely integrated oak on the palate. Hints of tropical fruit with lovely yeast, leesy characters adding to the palate. Creaminess of the wine and the dish work really well together.

Medium straw, simple peach, melon, medium weight some creamy buttery malolactic texture on the palate, slightly bitter and firm on the finish.

A restrained elegance to this wine, it’s a little shy in the glass to start, but opens up to reveal some lovely grapefruit and pomelo notes, with a refreshing layer of acidity.

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners


Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley


  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.