With 27 vintages of experience, Sarah has refined her winemaking skills across some of Australia’s most prestigious regions, as well as in New Zealand’s Marlborough and Central Otago, and the historic terroirs of St. Emilion, France. This extensive journey, further enriched by wine discovery trips to Champagne and Burgundy, has provided a deep well of knowledge and expertise which continue to inspire and inform her innovative approach to winemaking.
A passionate advocate for sustainability and biodynamic practices, Sarah is committed to nurturing the land, protecting water sources, and enhancing grape quality. Specialising in Traditional Method sparkling wines, textured Chardonnay, and elegant cool-climate reds, Sarah creates wines that emphasise balance and purity rather than excessive oak and high alcohol. Her focus is on showcasing the unique characteristics of each grape, crafting wines that vividly express their sense of place.
Bird in Hand has welcomed Sam Harrop MW as consultant winemaker, lending his experience to strengthen the brand’s goal of excellence in wine quality, sustainability and artisanal winemaking. Sam’s career spans more than 20 years and includes the prestigious Master of Wine (MW) qualification, held by only 412 individuals globally. Sam shares the goal of making wines with real character and a sense of provenance. He combines a rigorous scientific mind with a heartfelt respect for people and nature and an innate sensitivity to produce exceptional wine.
While climate and soil lay the foundation for outstanding fruit, it is Bird in Hand’s responsibility to cultivate and craft wines that truly express the terroir. This is achieved through sustainable practices, working in harmony with the land and minimizing chemical intervention. A meticulous approach, such as precise clone selection, elevates the quality of wines beyond the early days of Australian viticulture.
For instance, the award-winning Chardonnay features Burgundian clones that flourish in the cool-climate Adelaide Hills. The wine’s fresh fruit character shines through its aromatic profile and palate, complemented by a soft, creamy texture achieved through wild fermentation and limited bâtonnage. These thoughtful techniques result in highly acclaimed wines across a variety of styles. While Bird in Hand is known for the Syrah, we are also celebrated for our sparkling Pinot Noir, as well as Riesling, Sauvignon Blanc and Italian varietals like Nero d’Avola and Pinot Gris. The wines embody a rare global perspective, consistently showcasing excellence drawn from the native land.
Recognising that wine enhances life’s many moments, Bird in Hand curates the offerings into four distinct tiers, each designed with a purpose.
The very pinnacle of Bird in Hand’s pursuit of excellence in winemaking. The wines show the incredible beauty and quality of which the terroir is capable, expressing a unique moment in time with power, elegance and finesse.
Explore Tribute Series
Bird in Hand’s Nest Egg wines have been specifically chosen by the winemaking team to receive the utmost care and attention. These very small parcels of exceptional fruit produce outstanding wines. Each bottle is individually numbered and beautifully presented to reflect what is inside the bottle.
Explore Nest Egg Series
The Bird in Hand Series is made up pf premium quality wines created from select parcels of fruit from every vintage. These wines present the character to age impeccably whilst delivering qualities that can be enjoyed today.
Explore Bird in Hand Series
These wines are an introduction to our portfolio and offer outstanding quality and value for money.
Explore Bush Series
The Bird in Hand Tasmanian Series is a limited release, crafted to harness the cool-climate terroir and produce wines of distinct character and elegance. It is an ode to winemaking in the rugged wilderness of Australia’s final frontier.
Explore Tasmanian Series
Bird in Hand is deeply committed to preserving the pristine landscapes of the Adelaide Hills, Finnis, Seymour and Tamar Valley region. Upholding the highest environmental standards, eliminating synthetic pesticides and fungicides from the estate vineyards and gardens to promote a healthier ecosystem. By fostering biodiversity, we encourage the regrowth of native grasses beneath the vines and support a thriving population of beneficial insects.
Sustainability efforts extend beyond the vineyard, influencing every aspect of operations, from winemaking and the restaurant’s kitchen garden to innovative waste management initiatives. Bird in Hand is continually investing in reducing the environmental footprint, ensuring a legacy of responsible stewardship for future generations.
Education is central to the brand’s mission. Through ongoing training, the team is empowered with the knowledge to minimise the environmental impact of winemaking, reinforcing the dedication to protecting and nurturing the remarkable region we are privileged to call home.
Bird in Hand sustainability initiatives that are currently in place include:
ACCREDITED: Australian Wine Industry Standard of Sustainable Practice -Viticulture & Winery Vineyard for Woodside Estate
The first vines arrive in Australia, brought from the Cape of Good Hope to New South Wales by the First Fleet.
Viticulturalist James Busby collects 650 varieties of grapes from Europe, with 362 surviving the journey to be planted at the Botanical Gardens in Sydney.
Wyndham Estate is established, making Hunter Valley the country’s first commercial wine region.
The first wine export is recorded—6,291 litres to the United Kingdom.
Bird in Hand begins in earnest on the site of a gold mine, turned dairy farm, in the emerging Adelaide Hills wine region.
For the first time, the exploding Australian wine industry exports more product than France to the United Kingdom.
Bird in Hand Nest Egg Chardonnay is named “Wine of the Year” by Winestate Magazine.
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