Bird in Hand has released its 2025 Tasmanian Sparkling, the latest addition to the inaugural Tasmanian Series wines and a signal of the winery’s evolution as it strengthens its presence in Tasmania.
Crafted from a 50/50 blend of Pinot Noir and Chardonnay grown in the Tamar Valley in northern Tasmania, the 2025 Tasmanian Sparkling is described by Bird in Hand’s Senior Winemaker Sarah Burvill as a vibrant wine that opens with bright red apple, citrus blossom and lemon zest.
“Tasmania offers the ideal conditions for sparkling wine – pristine fruit, natural acidity and incredible site expression. The 2025 Sparkling captures all of those characteristics – it’s vibrant and precise, and layered with finesse. We aimed for a style that is bright and fresh, and perfectly celebratory,” Burvill explains.
Tasting notes describe a crisp and vibrant palate with notes of green apple, citrus, subtle strawberry flavours and fine bubbles, with a mineral finish that highlights the wine’s natural acidity.
Joining the Pinot Noir, Reserve Pinot Noir and Riesling in the Tasmanian Series, the release of the 2025 Tasmanian Sparkling demonstrates Bird in Hand’s commitment to cool-climate winemaking, having acquired a 10.1 hectare vineyard in the West Tamar Valley with a diverse range of grape varieties.
Additionally, the winery also owns a rugged stretch of land in Seymour on Tasmania’s east coast, where it has planted Chardonnay and Pinot Noir grapes, and built a Davies’ Wax Flower Seed Orchard where it will harvest seeds of the critically endangered native shrub.
Last week, Bird in Hand celebrated the inaugural Tasmanian Series with media and industry professionals in Sydney, where Burvill said: “How hot are Tasmanian wines right now? They are trending globally and they are generating so much excitement. What I will say is that there are a lot of mainland producers that are adding Tasmanian wines to their portfolios, but very few are doing it with the authenticity that Bird in Hand is doing it.
“The Bird in Hand team has been super excited about these wines for a long, long time. We’ve made cooler, more elegant styles of wine for a long time, but things were changing in terms of climate, and in order to protect those styles and protect the brand moving forward, [co-owners] Susie and Andrew did their research, and that research landed them in Tasmania.
“From there, they invested in property and they developed that property with environmental sustainability front of mind… So the driving force behind our Tasmanian wines and all of our winemaking is the determination to capture that sense of place and to really tell the story of those sites,” Burvill stated.
In addition to its vineyard expansion, Bird in Hand’s new partnership with the Royal Tasmanian Botanical Gardens also sees the winery take on a long-term lease of the hospitality facilities, including a new restaurant and tasting room offering exclusive wine and food experiences, expected to open later this year.