Bird in Hand

Bird in Hand Pinot Rose 2018

Award
Winner Blue Gold Rosé Wines
Grape Varieties
Pinot Noir (100%) , Adelaide Hills, SA, Australia
Country of Origin
Australia
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $20.00
  • Bird in Hand
  • Dylan Lee, Winemaker
    Andrew Nugent, Proprietor
  • E: winery@birdinhand.com.au
    M: (61) 4 19922701
  • PO Box 163
    Woodside, SA
    Australia 5244

A pretty, perfumed nose, mild strawberry, pear notes and a dry, rounded palate with gentle flavours and a slightly chalky finish. The nutty and sour flavours in the dish bring out some of the fruit in the wine

Medium intensity rose petal pink. Savoury bouquet of dried herbs and wild strawberry. Crisp, clean and dry with moderate intensity and concentration. The wine was left unchanged when paired with the beetroot dish.

Lifted and pure. Attractive. Somewhat sweet? The wine appears to be exposed by the goat?s cheese dish showing up its youth and lack of concentration.

Pink / hint of salmon colour. Lifted spice red fruits juicy rounded palate, good intensity and richness. The pairing works well, the wine red fruits, savoury earthy beetroot characters work well together. The wine has enough mid palate richness to handle the rich goats cheese to also finish dry and crisp.

Copper in colour, expressive strawberry and cream fruit, dry tannins, finishing off with a little residual sugar on the palate

Mid rose pink. Intense red fruit, fennel, rose petals and spice. Follows on palate. Good persistence. Quite a balanced match.

Thiol, savoury notes add to earthy red fruits. Smells more serious and red wine orientated. Palate is a dilute and soft, almost needs a little tannin to give it drive. Good flavours though. With Food ? good clean finish, solid length, one dimensional.

The Rosé Wines were judged with

Beetroot with Goats Cheese and Roasted Hazelnuts

Presented by chef Michael Manners

Ingredients

  • 600 g Selection of beetroot (red, yellow, large and baby)
  • 150 g goats cheese
  • 20-30 ml cream, pepper and a little olive oil
  • 50 g roasted hazelnuts

Method

  1. Roast the larger beetroots, peel and slice or quarter.
  2. Mix and season the goats cheese.
  3. Arrange the cooked and very finely sliced baby beets, around the goats cheese.
  4. Sprinkle with the crushed hazelnuts.