Bird in Hand

06/10/2025

Growing up not far from Adelaide's historic Magill Estate, Andrew Nugent was a likely candidate for a career in viticulture or oenology. But over the three decades that have passed since he graduated from Roseworthy College, the Bird in Hand co-founder and executive director has achieved much more than growing grapes and making wine.

His family company's home base at Woodside Estate in the Adelaide Hills is not just a production site. The former run-down dairy farm has been sensitively restored and re-purposed, and boasts award-winning landscaped gardens with integrated artworks and a smart high-end restaurant.

In November 2020, Nugent set in place the first stage of an ambitious Tasmanian project. He purchased a 160ha stretch of coastline at Seymour on the East Coast. The greenfield site at the edge of the renowned Douglas Apsley National Park is currently being transformed into a contemporary viticultural showpiece, managed according to industry best practice.

The planned 68ha vineyard will provide a home to more than just Pinot Noir and Chardonnay. By the time the project is completed, the Seymour site will be 'a pre-eminent wine destination with ambitious land art traversing these ancient soils.'

The latter are brown dermosols derived from Jurassic dolerite. Ironstone scattered here and there readily retains heat, endowing the site with minimal spring frost risk and long slow ripening conditions in autumn.

Bird in Hand Seymour Estate is currently building a seed orchard for the critically endangered Davies' wax flower. It's pictured on the Tasmanian Nouveau Pinot Noir label. The company has clearly established itself already as a significant supporter Tasmania's conservation initiatives.

A series of wildlife corridors also underway on the vineyard will enable animals and birds to access a vast 16ha dam in addition to the neighbouring coastline and national park.

A date for completion has not been set, but Nugent isn't cooling his heels waiting.

In September 2024, Bird in Hand entered into long‑term leasing arrangements with the the owners of Waterton Hall in the Tamar Valley. (See separate producer profile.)

While the resident family label continues to operate from the same landscape, the 10ha vineyard and heritage barn at Rowella now act as Bird in Hand's Tasmanian base for premium functions and events, including weddings.

In February 2026, Waterton Hall was announced as a finalist in the Winery category at the 8th Annual Wedding Industry Awards. The national awards are conducted by the Sydney-based Wedding Marketing Group.

Management of Waterton's 'Nest' accommodation is also being handled by the Adelaide Hills team.

Waterton's three key varieties – Chardonnay, Riesling and Pinot Noir – currently provide the mainstay for Bird in Hand's evolving Tasmanian Series, which can be purchased online from the Adelaide Hills company.

From May 2026, wines in the Tasmanian Series can tasted and purchased at a new tasting room, restaurant and kiosk facility being developed at Hobart's renowned Royal Tasmanian Botanical Gardens.

The 2025 vintage Tasmanian Sparkling – a 50/50 blend of Chardonnay and Pinot Noir – is already on sale in the UK, together with the company's 2024 releases of Tasmanian Riesling, Tasmanian Reserve Pinot Noir and Tasmanian Nouveau Pinot Noir.

Bird in Hand takes its name from an old gold mining operation that once occupied the Woodside property. Its Seymour prospects should bring equally rich rewards.

Key details:

  • Andrew Nugent: owner/executive director
  • Susie Nugent: owner/director and garden designer

  • Sarah Burvill: senior winemaker

  • Mandy Ward: Bird in Hand Winery events manager
  • Olivia Ryan: Bird in Hand marketing & PR co-ordinator

Vineyard/cellar door address:

19595 Tasman Highway, Seymour TAS 7215

No Seymour vineyard visits. Tastings and sales at Royal Tasmanian Botanical Gardens from May 2026

Telephone:

  • Bird in Hand head office: +61 (8) 8389 9488
  • Mandy Ward, Bird in Hand Winery: +61 (0) 427 650 262
  • Olivia Ryan: Bird in Hand marketing & PR: +61 (8) 8389 9488

Email:

  • Head office: admin@birdinhand.com.au
  • Events: tasevents@birdinhand.com.au
  • Olivia Ryan: publicrelations@birdinhand.com.au

Website:

www.birdinhand.com.au

Image: Supplied
Image: Supplied

Tasmanian viticulture takes place within a diverse mix of soil types and microclimates.

Climate data* for sites on the East Coast highlight the wide range of growing conditions here. Consider: Saltwater River Wines (MJT 16.0°C; 859 GDD) and Sterling Heights (MJT 18.3°C; 1267 GDD).

Vineyard sites on the Australian mainland are far warmer than those in Tasmania.

South Australia's Piccadilly Valley* (MJT 20.4°C; 1730 GDD) and Macedon Ranges* (MJT 19.9°C; 1365 GDD) in Victoria are regarded as the coolest GIs in their respective states.

Climate data* for Tasman Highway, Seymour 1995-2024:

  • Total annual average rainfall: 814mm
  • Growing season average rainfall (Oct 1-Apr 30): 510mm
  • Average autumn rainfall: 192mm
  • Mean January temperature: 17.8°C
  • Growing degree-days: 1190 GDD
  • Average no of hot days (35°C or more) per year: 0
  • Average no of cold days (minimum 4°C or less) Sept 1-April 30: 12

*Source: My Climate View, utilising past data from the Bureau of Meteorology and the European Centre for Medium-Range Weather Forecasts. Funded by the Australian Government.

Last page update: February 2026