Bird in Hand, Two in the Bush Chardonnay, 2024
Bird in Hand, Two in the Bush Chardonnay, 2024
- 75cl
- White Still
- Chardonnay
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Optimal drinking window: 2026 - 2029
Bird in Hand's Two in the Bush Chardonnay comes from the Adelaide Hills, one of Australia's most reliably exciting addresses for cool-climate whites.
This is the estate's entry-level Chardonnay — and we mean that only in terms of price, because it punches well above its weight. Picked from elevated vineyards where the nights stay genuinely cool, the fruit is bright and precise: white peach, citrus, and a gentle kiss of toasty oak that adds texture without ever taking over. It's the kind of wine that makes a weeknight feel like a considered choice.
At two years old, this wine is in its sweet spot right now — the fruit is vivid and the oak has had just enough time to knit in without dominating. Over the next year or two it will soften slightly, with the citrus pulling back and a little more of that creamy, nutty character coming forward. By 2028 it will still be perfectly pleasant drinking but the freshness that makes it so appealing will have started to fade. We wouldn't push it beyond 2029; this is a wine built for pleasure in the near term, not for a decade in the cellar.
Tasting Notes
AppearancePale gold with a greenish tinge and good clarity.
NoseFresh and inviting — white peach, nectarine, and lemon curd upfront, with a light background of vanilla and toasted almond from restrained oak handling. It's clean and bright without being simple.
PalateMedium-bodied with crisp acidity that runs through the centre of the wine and keeps everything honest. The fruit is generous — stone fruit and citrus — with a creamy mid-palate texture that suggests some lees work without going full Burgundian. Oak is present but supporting, not leading.
FinishClean and refreshing, with a citrus-pith dryness that makes you reach for another sip.
Overall impressionAn honest, well-made cool-climate Chardonnay that gets the balance right.
Food Pairings
In the Adelaide Hills, this kind of Chardonnay tends to end up on the table alongside fresh-caught fish — garfish or King George whiting, cooked simply with lemon butter. The local produce scene is strong, so expect it paired with good sourdough, aged cheddar from the Hills, or a board of charcuterie from one of the Adelaide Central Market suppliers. Crumbed chicken schnitzel is a reliable local pairing too — the acidity cuts through and the fruit holds its own. Creamy pasta dishes, particularly with mushrooms or light cream sauces, are a natural fit.
We think this wine would go well with
Serve at around 10-12°C — cold enough to feel fresh, but not so cold that you lose the fruit and the gentle oak complexity. No need to decant; just pop and pour. A standard white wine tulip or a wider-bowled Chardonnay glass both work well here, with the latter opening up the stone fruit aromas a little more.
The Adelaide Hills sit at altitude — typically between 300 and 700 metres — which gives the region a significantly cooler growing season than the Barossa or McLaren Vale to the south and west. Soils are predominantly clay loam over ironstone and shale, retaining enough moisture to keep vines from stressing while draining well enough to concentrate flavour. The diurnal temperature range is the real asset here: warm days build ripeness, cool nights preserve the acid backbone that makes the region's Chardonnays so clean and focused.
The Adelaide Hills GI sits in the Mount Lofty Ranges east of the city of Adelaide, and it's earned its reputation as South Australia's cool-climate heartland. Where the Barossa is about power and generosity, the Hills are about precision and freshness — Chardonnay and Sauvignon Blanc thrive here in a way they simply don't in the warmer valleys below. There are no strict varietal rules in the Australian GI system, but the region's character does the regulating: anything that can't handle cool nights and uncertain springs tends not to bother.
FAQs
What does Two in the Bush Chardonnay taste like?
Think fresh stone fruit — white peach and nectarine — with a squeeze of citrus and a light touch of toasty oak. The acidity is bright and the texture is gently creamy. It's a well-balanced, refreshing Chardonnay that leans into cool-climate freshness rather than richness.
When should I drink this wine?
It's drinking very well right now, in 2026. The fruit is lively and the oak has integrated nicely. We'd enjoy it over the next two to three years, ideally before 2029, while that freshness is still singing.
Is it worth cellaring?
Honestly, no — or at least, not for long. This is a wine made for near-term pleasure. It will evolve a little over the next couple of years, but the vivid fruit that makes it so appealing won't improve with extended time in the cellar. Drink it while it's at its best.
What food goes well with it?
It's a natural match for simply cooked white fish, crumbed chicken, creamy pasta, or a good cheese board. The acidity is friendly enough to handle a squeeze of lemon over almost anything, and the fruit is generous enough to hold its own against mild creaminess.
How should I serve it?
Chill it to around 10-12°C — cool but not fridge-cold. No need to decant. A standard white wine glass works perfectly, though a slightly wider bowl will let the stone fruit aromas open up a bit more if you want to get the most from it.
Who makes Bird in Hand and why should I trust them?
Bird in Hand is a family estate in the Adelaide Hills run by the Nugent family, with Kym Milne MW as winemaker — one of relatively few Masters of Wine working at the production end rather than behind a desk. The wines consistently over-deliver for the price, and Two in the Bush is a good example of that: thoughtfully made, honest about what it is, and genuinely enjoyable.
OUR GROWERS
Bird in Hand
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