The grapes to produce the Nebbiolo Bird on a Wire were hand picked and destemmed into a small format insulated fermenter. Inoculated with yeast on day 2. Throughout its time in the fermenter it was handle to minimise sweet fruit influences and maximise the savoury extraction from the skins of the fruit. In the initial stages it was pumped over, plunged or run down and returned. Towards the end of ferment hand plunging was employed.
Having learned her craft at Yering Station, Hardy’s and the Rhône’s legendary JL Chave, Caroline Mooney struck out on her own establishing Bird On A Wire in 2008. Her philosophy resonates with those wines to which she was exposed in her childhood. In her own words “it’s about expressing the pedigree of the single vineyards with which she works and the specificity of each season”.