An Adelaide Hills Cool-Climate Gem — Nero d'Avola Done the Bird in Hand Way

The 2018 Bird in Hand Nero d'Avola is a compelling cool-climate take on Sicily's most celebrated red variety — savoury, structured, and built for the table. Drinking beautifully now through 2028.

My Wine Man on Bird in Hand

Bird in Hand is one of Adelaide Hills' most respected family estates, founded in 1997 by the Nugent family on a historic gold-rush property in Woodside. The estate farms across some of the Hills' finest cool-climate sites, producing wines of genuine precision and character. Their decision to plant Nero d'Avola — Sicily's great red grape — in the Adelaide Hills is a bold one, and it pays off: the cool nights and elevated altitude of the Hills preserve the variety's natural acidity and savoury complexity, producing a style that is distinctly Australian yet unmistakably Italian in spirit.

Tasting Notes

Deep ruby with a vibrant purple core. The nose is savoury and inviting — dark cherry, plum, dried herbs, a hint of black olive and gentle spice from 18 months in French hogsheads (15% new). The palate is medium-to-full bodied with a silky, supple texture — the result of 50% whole berries and 10 days on skins — delivering dark fruit, earthy minerality and a long, savoury finish. A wine that rewards the table.

Style & Drinking Window

Medium-to-full bodied, savoury and structured with soft, integrated tannins. Drinking superbly now and through 2028. Decant for 30 minutes to open up the aromatics.

Food Pairing

The savoury, herb-driven character of this Nero d'Avola makes it a natural partner for a serious cut of meat. We love it with Australian Grass-Fed Cape Grim Rib-Eye Steak from My Meat Man — char-grilled medium-rare, the rich marbling and savoury crust are a magnificent match for the wine's dark cherry, dried herbs and silky Adelaide Hills tannins. Also outstanding with slow-braised lamb or a hearty pasta ragù.