Some years ago when studying wine making at Plumpton College I read about Light Strike. It’s a wine fault that’s been known about for some time and it’s the reason why we chose to bottle our wine in dark, antique green coloured bottles. Now we hear that a certain supermarket is planning to do something about it and will soon stop stocking wine in clear glass bottles. So is light ruining wines?
There are several common wine faults, the most talked about is cork spoilage. This affects about one bottle in
Please join us for an exceptional beauty event inspired by our vineyard
Enjoy gentle exercise and learn about the flora and fauna in our vineyard on a short guided walk around the Estate.
Enjoy a beauty workshop using the Caudalie range of vine based cosmetics, with the focus on skincare during the spring. All purchases made on the day attract a 10% reduction on the usual price. Purchase two products and receive a gift worth £30!
Enjoy a glass of Sussex Sparkling and a light lunch, cooked by our resident chef using seasonal, locally sourced ingredients.
Leave refreshed, restored and with a prescription to see you through the spring!
I am late with this blog and in trying to justify this, I am relying on some thinking I have been doing over the New Year period, that in fact started before with our visit to India.
I decided to switch off from all emails and even from the news whilst we were away. I haven’t done that for over 10 years and it was quite a revelation. Somehow things that seemed so very urgent, suddenly weren’t and it was quite true to say ‘I lived in the moment’. I actually stared aimlessly out of the window while we drove, read my book before I slept and when I woke up (as I used to do as a child) instead of checking my ipad and generally found myself reflecting in an aimless, yet I’m sure, useful way.
A couple of weeks ago I had a new experience at Rathfinny. I came along as a ‘client’ to our very first yoga retreat, arriving at the Flint Barns in the early afternoon on Friday to be greeted by a delicious smoothie as I met the others who had decided that they too, needed a weekend away. There were 9 of us in total, a mix of local people and a couple who had made the journey all the way from Belgium, as well as my 17 year old son who decided he too needed an ‘escape’ from his A level revision.
Enjoy an indulgent weekend in rural Sussex, away from it all. Practising twice daily yoga, luxury accommodation, home cooked, high quality, healthy breakfasts and dinners, star gazing and the option to taste Sussex wine at Rathfinny Wine Estate.
Chris Difford, our friend and neighbour, is offering aspiring songwriters the chance to attend a songwriting retreat on the Estate. The itinerary includes seminars focussing on creativity, writers block and how to deal with it, using imagination in songwriting and writing in partnership. There will be music sessions and a concert from a surprise guest.
Chris has over 20 years of running songwriting retreats so an amazing talent to help you to achieve your aspirations.
Instead of the usual musings on the weather, and what is going on in the vineyard it was suggested that I write about my Nuffield Farming Scholarship.
So what’s it all about?
The Nuffield Farming Scholarships Trust award approximately 20 individuals each year with the opportunity to research topics of interest in either farming, food, horticulture and rural industries, or to certain individuals who are in a position to influence these rural industries.
The majority of must/juice from our recent harvest has completed alcoholic fermentation. Now, we wait for our malolactic bacteria culture to be ready, so that we may use it to inoculate all the tanks so that they undergo malolactic fermentation, to soften the acids, which we expect to be completed early in the New Year.
We are often asked why we use commercial yeast rather than just letting indigenous (or native) yeasts naturally do the work. There are various reasons why we use commercial yeast.
I’m Rob, Brand Ambassador for Rathfinny. I’m the new kid on the block (wine pun) as I’ve only been in the role for two months, but I already feel very much part of the Rathfinny family.
People ask me what a Brand Ambassador does. In a nutshell, it’s about creating a buzz around the brand, making top Sommeliers drool in anticipation of our sparkling launch in 2018. Then it’s setting the strategy, whipping the distributor into shape and promoting, to become the most successful English sparkling on the market.
We have a very happy winemaker (someone even heard him singing), an equally happy vineyard manager and delighted owners.
2016 marked the year of our first major harvest, as the first vines that we planted in 2012 start to yield grapes. Our harvest this year has been superb. The flavours have been great – someone had told me that you can get fantastic flavours from very young vines when they produce their first crop, it’s certainly true this year. However, it was the yield and overall quality that impressed the most.
As we started harvest on Monday, I was thinking about our workforce. I always say our team, now about 30 people, are our greatest asset. Everyone, and I mean everyone who works at Rathfinny, comes to work genuinely engaged in their job and, best of all, seemingly proud and committed to be working there. I love it.
It’s always been important to us to build a local workforce and despite some scepticism from some quarters, we seem to be achieving just that. It has been hard and we’ve had a few false starts, but now we are building up a team of local people who come not only to harvest in October, but to prune in January/February.
We’re holding a ‘Village Vendange’ on Wednesday 26th October…
When I said this to Sarah she said “We can’t call it Vendange. It’s a village picking day”.
So that’s how it’s been publicised in the local Alfriston village shop and on the local village website. All welcome just let us know if you’re coming because in exchange for your labour we’re going to provide you with a lovely lunch!!
We decided a long time ago that as an English wine producer we should avoid, where possible, to use French words. We will only use the French words when an English equivalent is not available, or when the French word is the universally accepted descriptor.
Given our increasing crop yields, our four-tonne Coquard grape press was not sufficient to cope with the upcoming harvest, so we ordered a new eight-tonne press to give us sufficient capacity to allow us to process more fruit in a day. In previous harvests, our picking window has been less than two weeks, so with increasing yields over the next few years we’ll continue to grow and add new presses until we have a total of four eight-tonne presses.