Our favourite London bookstore, Maison Assouline, which we featured in our twelfth issue – The Fashion Issue – was the backdrop for a very special event starring Antipodean winery, Bird in Hand. Harvesting and making some of the world’s most sought after wines is its raison d’être, but its numerous awards – first ‘Triple Crown’ for Australian Winery of the Year, Australian Winemaker of the Year for chief winemaker and Master of Wine, Kym Milne and Australian Wine of the Year for their 2012 Nest Egg Chardonnay – caught the attention of the prestigious French publishing house and a hardcover book is the end product: Bird in Hand: Adelaide Hills, Australia.

 

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Clusters of grapes indicate what the reader will be getting into: a celebration of the famed winery’s history, from vine to bottle, and its extended story as a producer of food, art and cultural events. If you’re a wine drinker or simply a collector of beautiful books, stop into Maison Assouline to purchase a copy (£60).

If you’re after a little something more, a limited edition box set is available from Bird in Hand’s website, featuring the book along with a special blend of Cabernet Shiraz in a hand-blown glass bottle. The 2015 vintage experienced nearly perfect weather conditions resulting in a balanced blend of alcohol, ripeness and fruit. Expect a deep garnet colour and intense aromas and flavours of brambly blackcurrants, sweet plums, floral notes, cedar and a hint of exotic spice. Bird in Hand confirms that, “The grapes were hand-picked, pressed separately and skilfully blended and we are confident the resulting wine will honour Bird in Hand’s mind-set of innovation and quality,” and we’re assured that it will cellar nicely. It’s worth noting that twenty of these box sets are being made available in hand crafted timber boxes.

 

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Named after an old gold mine, Bird in Hand’s vineyard was planted in 1997 and was launched in 2012. Operating a full lifestyle proposition, the property in Adelaide Hills offers tours of its barrel hall, a share-style restaurant under the command of Chef de Cuisine Carlos Astudillo, concerts and an art gallery that supports local talent.

 

Words by Rose Stewart