Our New Eden Valley Wayward girl
February 20, 2019
Our little cottage has had an interesting history and for each release of our"Wayward Girl" label we ask a different artist to celebrate this history through their own rendition of this time and place.
In recognition of one hundred and sixty two years after our quaint little cellar door cottage, Rushlea Homestead, was built, we asked our friend and artist Amy Herman to design a label that portrays 'The Wayward Girls' of Rushlea Homestead. These girls were sent away from friends and family during their pregnancies, with the hooded girl in the artwork a portrayal of their concealment during this time.
Reminiscent of our last vintage, the wine is a careful blend of Cabernet Sauvignon, Merlot & Cabernet Franc from our Eden Valley Estate (pictured above). The grapes were hand-picked into small open fermenters, hand-plunged and basket pressed before being aged in French Oak Barrels to bring you a smooth and luscious arvo wine.
Straw undervine has also been handy to reduce the soil temperatures and hold in moisture, and although we haven't seen any sun or heat damage, the yields are going to be pretty low this year after poor weather earlier in the season resulted in low berry numbers and fruit set.
Nets are up and veraison has hit, marking the start of the (anxious) wait for ripening. We're expecting a late vintage this year - veraison was about 2 weeks late - which means we can sit back and relax a little longer before the rush of vintage!
A special project this year is a collaboration with the Eden Valley Hotel on a Federweisser, a semi-fermented sweet Riesling which we will release at a function at the Hotel in March - the wine is picked, bottled and drank all on one week so it's something pretty different!

It's vintage time in the Barossa! In between picking, pressing and fermenting grapes, Scott and I are still meeting our customers at the cellar door each Friday, Saturday, Sunday and Monday. Below are answers to some of the most common questions we are asked during vintage time. How do we decide when to pick grapes? We use a range of factors to choose when to pick the grapes, with the most important being the various aspects of 'ripeness' of the fruit. these aspects include: Baume: This is the sugar content, and therefore alcohol potential, of the grape. Whites are usually ripe at around 10.5-13.5 Baume, and reds at 13-15 Baume, and in March conditions in Eden Valley most varieties ripen at about 0.8-1 Baume per week. This is a good rough indicator but because seasons and vineyards vary, it's not enough to know if the grape is ripe. Acidity: We measure the pH, and the 'titratable acidity' of juice, and it's more important in whites than reds. The titratable acidity is a better measure of how the wine will taste, a juice above 8.5g/L acidity will often be too tart (depending on the variety, style and sweetness we're aiming for), and many years we pick whites as soon as the acidity has dropped past 8.5. Grape taste & looks: As well as these simple measurements, we also look at a range of factors on the grape itself: How plump it feels, the colour of the seeds and stems, how thick the pulp is, and how the juice and skins taste. Based on these ripeness aspects, we will look at the weather forecast to predict how long it is until the grape is ready to pick. Hot weather ripens faster than cold, up to about 36deg. Above 36 it's possible for the vines to shut down and stop ripening entirely until the weather cools down, so it's important we test grapes just before and after heatwaves like the one we've just had. As we get closer to ripe we will test more and more often, to drill down to the exact date we want to pick. What do you do with the pressed grape skins? We feed them to our sheep!

Managing our little cellar door during COVID has resulted in a number of learnings for us including a surprise one, that both our visitors and us have really enjoyed our booked experiences. Making an appointment means we can do a range of fun wine experiences which just can't work when we're flat out with lots of guests. This more personalised experience means plenty of one-on-one time to not only learn about our wines and all the winemaking, but also adapting to what you're feeling on the day such as a tour, getting through all the questions you might have about wine, maybe a little of the latest local banter or a serene picnic out on our lawn doing your own thing. We know sometimes booking can be a chore, so we've made it as easy. We've set it up so you can book on our website, directly from Facebook or Google, the old fashioned way by just giving Bec a call on 0402 788 526 or send through an email on rebecca@fernfieldwines.com.au. We are really happy to have you visit whatever way works best for you. Unique Experiences

I ntroduction: An Imperfect Science There's often talk of wine tasting being an art, rather than a science. Wine chemistry is definitely a complicated form of science, but the current technology just isn't good enough to measure many wine aromas, and here arises the art. For example, a recent study on wine compounds called mercaptans* could measure down to a very impressive 0.0000000001%, however the human nose can still detect smaller quantities 1 .