February News 2026
Feb 19, 2026
Welcome to the February edition of Instinctively Curious. February in the Barossa always feels like the moment the season clicks into gear, the days are long, the vineyard is humming, and every decision starts to feel a little more “vintage defining”.
IN THE VINEYARD
Veraison has now swept right across our vineyards, turning green berries to purple and signalling the start of ripening. It’s one of the most exciting milestones of the season because it marks a real physiological shift in the vine. The berries soften, the skins begin to colour, and the vine starts redirecting its energy into building flavour, aroma and sugar. From this point on, each block starts to show its personality more clearly. Some sites push dark fruit and spice early, others hold onto fresher red-fruit notes longer, and the pace of ripening can differ dramatically depending on elevation, soil, aspect, canopy and crop level.
Closer to home in Marananga, the nets are now on over the two blocks alongside Cellar Door, protecting those precious bunches from our local bird population. Once veraison kicks in, the fruit becomes far more attractive to birds, and a small flock can do a surprising amount of damage in a short window. Netting is one of the simplest ways to protect both yield and quality. It reduces pecking, which can lead to berry splitting and disease pressure. We net these two blocks in particular because they’re small, in a bigger patchwork of vines the birds tend to move around. Here they can quickly focus their attention, so netting is the best way to protect as much fruit as possible and keep quality intact.
Peter has also begun taking small sample bags of fruit from key blocks around Holy Grail and Coach House along with growers properties, so that Richard can run regular analysis. Over the coming weeks, these snapshots of each site help us track how ripening is progressing and find the perfect picking window.
IN THE WINERY
While the vineyard team keeps their eyes on the canopy, the winery bench is quietly filling up with small bags of grapes from Pete. Richard receives these samples, then does small sample presses (think “micro winemaking”, but purely for analysis) to get fresh juice that reflects exactly what’s happening on the vine.
From there, one of the key checks is Baumé (pronounced “bo-may”). Baumé is a measurement of sugar concentration in grape juice, and it’s one of the most useful indicators of how far ripening has progressed. As the berries ripen, sugars accumulate and Baumé rises. It’s not the only thing we care about, but it helps the team benchmark sites week by week, compare blocks, and plan the picking order. This way we can bring fruit into the winery at the point where flavour, structure and freshness line up. It’s that blend of vineyard intuition and hard data that helps us land the best possible vintage decisions.
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In last September's newsletter we mentioned that Jett (our assistant winemaker) had signed up for Barossa Australia’s Next Crop program and we’re proud to report he’s officially graduated! Wednesday the 28th of Jan, 23 young grape growers wrapped up the 2025 Next Crop course after nine months of learning, leadership and big picture thinking, celebrating with a graduation at The Barossa Cellar.
Next Crop is all about the mix of fresh ideas and real world tools. From TikTok storytelling and local tourism app concepts, through to contract negotiation skills and getting boots on the ground at farm expos. It’s a reminder that the next generation of Barossa growers aren’t just learning how to farm better, they’re learning how to lead. With challenges around climate, costs and markets, this cohort isn’t backing away, they’re stepping up.
IN CELLAR DOOR
It was lovely to see a few familiar faces drop in again while LIV Golf was on in Adelaide, and plenty of visitors who took the time to make the drive up for a tasting.
You may also spot a special addition behind the counter, Jo, our fabulous Wine Club Ambassador, is jumping in at the Cellar Door for a few weeks. If you’re coming in for a tasting, you’ll get to chat with her in person, ask all the wine club questions you like. And why not pick up a few insider tips on what’s drinking beautifully right now.
EVENTS
Morgan and Vanessa took the Two Hands caravan seaside for the Beachside Food & Wine Festival on Saturday the 8th. Pouring our Lucky Duck bubbles and a few of our McLaren Vale favourites like Sexy Beast for street festival goers who were very happy to see us there.
The events calendar is about to fill up quickly. We’ve started mapping out the year ahead and there’s plenty in the works, with something for our friends in Canberra in April. Check the Calendar of Events page for details.
WINE OF THE MONTH
SEXY BEAST
McLaren Vale Cabernet Sauvignon
February belongs to Sexy Beast. With Valentine’s Day in the mix, it’s the obvious choice, not just for the label’s cheeky charm, but for the way McLaren Vale Cabernet can deliver both swagger and seriousness in the glass. Think a succulent, luscious Cabernet that’s rich and brooding, yet still driven by that bright, coastal energy the Vale does so well. It’s Cabernet with its tie loosened: dark fruits, spice, a little savoury edge, and tannins made for food.
Perfect pairings:
- Chargrilled ribeye or porterhouse with herb butter (tannin + protein = best mates)
- Slow-cooked lamb shoulder with rosemary, garlic and black olives
- Pepper-crusted kangaroo or venison with a blackberry jus (if you’re feeling fancy)
Vegetarian favourites:
- Mushroom risotto (porcini if possible) with parmesan and thyme
- Eggplant parmigiana or woodfired eggplant with miso glaze
- Black bean burgers with smoked cheddar, caramelised onion and chipotle mayo
- Roasted beetroot + lentil salad with walnuts and a balsamic reduction
Lara was born in Switzerland but moved to Australia with her parents at the age of 8. She has lived all over Australia but when working in hospitality in Melbourne, she realised she wanted to know more about the wines she was serving and her passion for the industry began. Lara went on to travel back to Switzerland to complete her first vintage before returning back to Australia to study a Bachelor’s Degree in Winemaking from Charles Sturt University in Wagga Wagga. In her free time, she enjoys fishing, hiking and camping particularly in SA’s Fleurieu region. Her love for the outdoors is also what led to her deciding to make the change and work in viticulture over winemaking.
Q&A:
What does a typical day look like for you?
It’s usually a 6.30am start, which does mean I get to catch the sunrise over Holy Grail or Coach House Block. First job is checking the irrigation lines, then the day really depends on what the weather is doing and how that shifts priorities. At this time of year it’s all about monitoring vine health, keeping a close eye on irrigation and, of course, feeding the Highlanders and making sure they’re happy.
What is your go to podcast?
The Wine Show Australia, hosted by Simon Nash, Jill Upton and Sam Isherwood. They interview industry members from across different regions and there’s always something to learn. I also enjoy What’s That Rash? on ABC. It’s surprisingly fascinating.
Do you have a favourite Barossa café?
Fleur Social in Nuriootpa. Great coffee, beautiful flowers and a lovely little spot for a quick morning stop.
Favourite Two Hands Scottish Highland cow?
Patty, one of the new heifers out at Holy Grail. She’s incredibly personable and always runs over first at feeding time.
Finally, what is your current favourite wine?
Coach House Block Shiraz. It’s plush with beautiful depth, and I spend a lot of time there so it feels special. Over summer, Brave Faces GMS is also a great go to.
For Valentines Day this month we created the perfect pairing to our Sexy Beast Cabernet Sauvignon. Listen and follow below!
