Bird in Hand has unveiled the debut release of its new labels — the Tasmanian Series and Tasmanian Reserve Series. Senior Winemaker Sarah Burvill spoke to The Write Drop for our At The Bar series – sharing her passion for winemaking; which has seen her travel and work in New Zealand and France before settling back where it all began in the Adelaide Hills.
The limited-release trio includes a lighter style Nouveau Pinot Noir and a crisp dry Riesling as part of the Tasmanian Series along with a rich and full-bodied Pinot Noir from the Reserve Series, capturing the unique terroir and cool-climate expressions defining the island state.
The launch coincides with Bird in Hand’s announcement to lead the hospitality offerings at the Royal Tasmanian Botanical Gardens in Hobart, this year. This includes an on-site restaurant inspired by the flagship LVN Restaurant in Woodside, Adelaide Hills, scheduled to open in late 2025.
MY CITY
Adelaide Hills: Everything about the hills is vibrant and fresh. For wine lovers, it is a wonderland of creativity. For foodies, the local cheeses and fresh cherries, strawberries and apples will blow your tastebuds away. And let’s not forget the endless sweeping views that across the rolling hills and vineyards.
FAVOURITE FOOD MEMORY
The best food always pops up when you least expect it—usually from a food truck or some random hole-in-the-wall that you stumble upon during a late-night walk. There’s something magical about a meal that feels like a secret, shared only by those who know where to look.
FAVOURITE BAR
Any place that serves a spicy margarita. Whether it’s a trendy rooftop or a dimly lit dive, as long as there’s a glass of fiery goodness in my hand, I’m sold.
DRINK THAT DESCRIBES YOU
Something complex, definitely not chilled—more like a Syrah style, that keeps you guessing, but always gets the job done.
BEST HANGOVER CURE
Plan ahead and drink plenty of water the day before. But for those impromptu times where you decided to disregard any sensibilities, black coffee and a banana followed by hot chips a few hours later.
BEST INTERSTATE BAR
Raes on Wategos in Byron Bay. The iconic seaside vista, the uber stylish interiors and a wine list that speaks for itself – it is the ultimate trifecta.
OVERSEAS BAR
Visit The Hound Bar at George in Mayfair, London. Named after the owner Mark Birley’s dog, George, who sometime greets you at the door. The bar and restaurant is right in the mix of trendy Mayfair. Sip on Bird in Hand wine while perusing through David Hockney works on the wall.
FAVOURITE WINE
Traditional Method Aussie sparkling, especially from Tasmania. They are all about purity, complexity, and elegance and they continue to impress on the world stage.
FAVOURITE WINERY
How could I not say Bird in Hand? It is a seamless but unexpected blend of wine, contemporary art, fine dining and breathtaking garden design. It is a destination for the senses, truly.
NEXT DESTINATION
I’m excited to explore the northern part of Tasmania more. The cool climate wines are fascinating, and I look forward to discovering the unique flavours and styles that this region will continue to offer.
Tell us about the latest new labels released by Bird in Hand and what the Tasmanian Series captures about the evolution of the winery?
The 2024 Tasmanian Series marks an exciting evolution for Bird in Hand, showcasing our continued dedication to quality and innovation. The series features the 2024 Tasmanian Series Riesling, 2024 Tasmanian Series Nouveau Pinot Noir, and 2024 Tasmanian Reserve Series Pinot Noir. These releases capture our journey in crafting wines that reflect Tasmania’s unique terroir while celebrating our winery’s growth. Each wine is a reflection of our commitment to producing exceptional, terroir-driven wines.
When did the idea to work on a limited-edition trio come to light and how was this process realised?
The idea to create a limited-edition trio emerged from our desire to explore Tasmania’s potential in more depth. It was a chance to showcase different expressions of the same region, offering something special to our wine lovers. Realising this concept was a collaborative effort between our winemaking team and our viticulturists, who worked meticulously to select the finest fruit for each wine. The result is a series of wines that tell a compelling story of place and time.
What inspired you to become a winemaker in the first place?
I’ve always had a deep appreciation for nature, agriculture, and craft. Winemaking merges all of these passions into one. The art of transforming raw material into something that tells a story of its environment is what drew me in and keeps me inspired.
Tell us about your journey with Bird in Hand and what you love about your work?
Joining Bird in Hand has been an incredible journey. The company’s vision and commitment to quality have been constant sources of inspiration. I love working with a team that is passionate about pushing boundaries and elevating the wines we produce. It’s a perfect blend of innovation and tradition.
PAIR A DISH WITH:
- 2024 Tasmanian Series Riesling: Perfect with fresh seafood, like oysters or seared scallops, to highlight its crisp acidity and minerality.
- 2024 Tasmanian Series Nouveau Pinot Noir: Pairs wonderfully with charcuterie or grilled chicken, as its vibrant fruit profile and soft tannins complement lighter fare.
- 2024 Tasmanian Reserve Series Pinot Noir: Ideal with roasted duck or lamb, thanks to its depth and complexity, bringing out the savory flavours in the dish.
