Bird in Hand

Bird in Hand Pinot Nero Rose 2019

Winner Top 100 Rosé Wines
Grape Varieties
Pinot Noir (100%) Adelaide Hills, SA, Australia
Country of Origin
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $29.00
  • Bird in Hand
    PO Box 163
    Woodside, SA
    Australia 5244
  • Dylan Lee, Winemaker
  • Phone (61) 4 19922701

Attractive fresh salmon colour. Nose is vibrant and pure. A well-made wine. Fresh and vibrant. Nice length. Floral and attractive with the dish. Long and lingering. An excellent match.

Pale pink hue with muted nose of red fruit. Dry, high acidity, medium bodied with just ripe strawberry and red plum fruit, firm raspberry leaf phenolic note on finish. The orange peel notes in the dish tended to lift the raspberry and grapefruit tones in the wine giving nice complexity to the wine and fresh lift to the dish.

Inviting aromatics, strawberries and cream with a touch of rose petals, the palate is juicy and fresh, pretty straightforward but with lots of charm. Works well with the dish, they both look fresh and flavoursome.

Bright pale rose colour. Fresh berry and citrus aromas. Light juicy fruit flavours, fresh clean acidity and a soft finish. With food: Quite a good combination overall.

Pale pink, red cherry fruit, delicate fruit, soft sweet fruit palate with phenolic grip on the finish, delicate red fruit is accentuated by the tagine.

Pale rose pink. Delicate apple blossom notes, and strawberries. Lively, crisp and refreshing acid. Quite a good balance between flavours of wine and food. The wine acid cut through any fattiness in the dish.

Attractive pink. Savoury with creamy red fruit notes, mineral-like. SOP, moreish and textural, phenolics add to flavour line. Food: fills out the palate and adds weight, flavour and moreishness.

The Rosé Wines were judged with

Chicken Tagine

Presented by chef Michael Manners


  • 1 Chicken - cut into 8
  • 2 lemons – juiced
  • 2 large onions – sliced
  • 3 cloves garlic – crushed
  • ½ bunch coriander
  • ½ bunch parsley
  • 2 tsp ginger – grated
  • 1 tsp black pepper
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp saffron threads
  • 2 tsp Moroccan spices
  • 3 Tbsp Olive Oil
  • ½ cup chicken stock
  • Cous-cous (to serve)


  1. Cut up chicken, season with salt and pepper.
  2. Add all the ingredients except the stock and allow to marinade overnight.
  3. Heat oven to 150 deg C.
  4. Fry the onions, add the chicken, brown. Add the stock and cover. Cook in the oven until chicken is tender.
  5. Serve with Cous-Cous.