By Farr Pack
Mixed 3 Pack
Geelong, Victoria

$270.00

Fruit
Earth
Body
Tannin
Acid
Alcohol

Included in this Pack:

1 bottle 2019 By Farr Chardonnay
1 bottle 2018 By Farr ‘Farrside’ Pinot Noir
1 bottle 2018 By Farr Shiraz

2019 By Farr Chardonnay: The Chardonnay by Farr comes from the same site as the Sangreal Pinot Noir. It’s an exposed, hungry north-facing slope of red soil over limestone, planted in 1994. The Chardonnay vines are a mixture of Dijon clones and P58. The fruit is picked by hand and whole-bunch pressed. All the solids are collected and chilled before being put to French oak barrels (30% new). A natural fermentation occurs over the next two to three weeks at cool temperatures. After fermentation, a bit of stirring helps start malolactic fermentation, which is usually completed by mid-spring. The wine is then racked, fined and lightly filtered before bottling 11 months after picking.

Beautiful Australian Chardonnay from one of the great and ever reliable Victoria producers. Here we see a flavoursome wine with plenty of freshness. Citrus rolls into white stone fruits. layers of secondary characters – nut, smoke and flint. The palate is ample without over exertion. ripping though its core is an energetic line of acidity. Delightful.

2018 By Farr ‘Farrside’ Pinot Noir: The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Roughly 50% of the fruit will be destemmed and then cold soaked for four days. Nick uses only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60% new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.

wonderful density of fruits, but this is layered with pepper spice and a herbal twist. There’s a sweet oak underlaying the fruit, but it’s class. Vanilla, cedar, leather and nutmeg. The palate is tight with silky dark fruits. Luscious, but restrained. Certainly hard to put down and real winner here.

2018 By Farr Shiraz: This fruit comes from the original By Farr vineyard, planted in 1994. It lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with about 15% left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4% Viognier with the Shiraz, the date determining whether or not the former is co- fermented and bleed back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, about 20% being new, and is bottled under vacuum.

Medium bodied, but with plenty of intensity. Dark fruits that are perfectly ripe intwine with exotic spice and herb. The palate is beautifully poised, with bright energy resinating long. Red and black fruit unfold before the spice kicks again and delivers wonderful layers of complexity.

Producer Profile

Gary Farr is one of the most iconic winemakers in the country. He was responsible for taking Bannockburn Vineyards in Geelong to the startling heights it reached; one of the benchmark producers of Burgundian varieties in the country. His own label, By Farr, is considered to be Australia's leading producer of those same varieties. The Farr vineyards are based in the Moorabool Valley in Geelong, with a wide array of ancient soils resulting in small yields of incredibly intensely flavoured Pinot Noir, Chardonnay and Shiraz and Viognier. With Gary's son Nick now pulling the winemaking reigns alongside his father, this is a project set to dominate Geelong wine for years to come.

Description

Review

Included in this Pack:

1 bottle 2019 By Farr Chardonnay
1 bottle 2018 By Farr ‘Farrside’ Pinot Noir
1 bottle 2018 By Farr Shiraz

2019 By Farr Chardonnay: The Chardonnay by Farr comes from the same site as the Sangreal Pinot Noir. It’s an exposed, hungry north-facing slope of red soil over limestone, planted in 1994. The Chardonnay vines are a mixture of Dijon clones and P58. The fruit is picked by hand and whole-bunch pressed. All the solids are collected and chilled before being put to French oak barrels (30% new). A natural fermentation occurs over the next two to three weeks at cool temperatures. After fermentation, a bit of stirring helps start malolactic fermentation, which is usually completed by mid-spring. The wine is then racked, fined and lightly filtered before bottling 11 months after picking.

Beautiful Australian Chardonnay from one of the great and ever reliable Victoria producers. Here we see a flavoursome wine with plenty of freshness. Citrus rolls into white stone fruits. layers of secondary characters – nut, smoke and flint. The palate is ample without over exertion. ripping though its core is an energetic line of acidity. Delightful.

2018 By Farr ‘Farrside’ Pinot Noir: The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Roughly 50% of the fruit will be destemmed and then cold soaked for four days. Nick uses only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60% new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.

wonderful density of fruits, but this is layered with pepper spice and a herbal twist. There’s a sweet oak underlaying the fruit, but it’s class. Vanilla, cedar, leather and nutmeg. The palate is tight with silky dark fruits. Luscious, but restrained. Certainly hard to put down and real winner here.

2018 By Farr Shiraz: This fruit comes from the original By Farr vineyard, planted in 1994. It lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with about 15% left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4% Viognier with the Shiraz, the date determining whether or not the former is co- fermented and bleed back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, about 20% being new, and is bottled under vacuum.

Medium bodied, but with plenty of intensity. Dark fruits that are perfectly ripe intwine with exotic spice and herb. The palate is beautifully poised, with bright energy resinating long. Red and black fruit unfold before the spice kicks again and delivers wonderful layers of complexity.