Weinregion Victoria:
In Victoria wird in vielen verschiedensten Gebieten Weinbau betrieben und ist somit über den gesamten Staat verteilt. Dies gibt es in keinem anderen australischen Staat.  Das wohl bekannteste Weinanbaugebiet ist das Yarra Valley, nahe Melbourne. Die beiden dominierenden Rebsorten sind Pinot Noir im Rotwein- und Chardonnay im Weißweinbereich. Beide Trauben bringen schwere, gehaltvolle Weine hervor.

Stonier Chardonnay 2015

94/100 punkte James Halliday (der wichtigste Weinkritiker Australiens)
für den JG 2015:

Whole bunch-pressed, 80% barrel-fermented (10% new oak), 20% fermented and matured in tank, 40% mlf, all held on gross lees for 9 months, 79 dozen made. In typical precisely crafted Stonier style, not a hair out of place. It would be fatuous to question whether that is the style best suited, or whether it would be better with a wine-blown hair or two.

80% Französische Eiche / 8 Monate wovon 10% neue Belegung sind. 20% werden im Stahltank ausgebaut.

14,90 EUR
19,87 EUR pro Liter
inkl. 19% MwSt. zzgl. Versand
Shiraz by Farr 2016 Victoria Australia

96 Punkte James Suckling für den Shiraz by Farr 2016 Victoria AustraliaJames Suckling

“Impressively complex with wet stony notes and dark berries, as well as a wealth of attractively fragrant spices, brambly plums, blackberries and black cherries. The glossy dark-fruited palate is laced with spicy oak and built on layers of fine, ethereal tannins. Drink or hold. This will age beautifully.”

James Halliday, 97/100
“From the original vineyard planted '94, open-fermented with 2-4% viognier, 20% whole bunches, matured for 18 months in French oak (20% new). Complex and rich? Of course, it's Farr. Skilfully sculptured? Ditto. The key to this compelling shiraz is its seismic power and endless length.” (James Halliday, 97/100)

“Shiraz 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 20 per cent left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4 per cent viognier with the shiraz, the date determining whether or not the former is co-fermented and blend 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, 20 per cent being new, and is bottled under vacuum.” (By Farr)

44,50 EUR
59,33 EUR pro Liter
inkl. 19% MwSt. zzgl. Versand
Farrside by Farr Pinot Noir 2016 Geelong Victoria Australia

Wine Front, 96/100
 “It’s a scintillating wine and that’s all that need be said. It’s cut with acid, plump with fruit, spicy, svelte and silken. It’s simultaneously tangy, plush and long. Some wines get a lot of mileage out of an inherent tension, and this is one such wine. It has the air under its rule; all the wine’s components operate as though missteps are not tolerated. As a drinker, the effect is transfixing. It puts you at ease. It puts you on edge. You’re in the presence of something extra and other and you can’t but help sink in for more.” (Wine Front, 96/100)

“The Farrside vineyard sits on a northeast-facing slope and consists of limestone topped with black volcanic soil. The vines were planted in 2001 and run east-west to protect the fruit from overexposure to the sun. The clones are a mixture of 114, 115, 777, 667 and MV6. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the darker soils and cooler growing conditions of the Farrside vineyard mean these grapes are picked 10 to 12 days after all others and produce a more masculine and edgy wine. The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50 per cent of the fruit will be stemmed and then cold soaked for four days. We use 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 per cent new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.” (By Farr)

Noch 3 Flaschen verfügbar!

49,50 EUR
66,00 EUR pro Liter
inkl. 19% MwSt. zzgl. Versand
Sangreal by Farr Pinot Noir 2016 Geelong Victoria Australia

James Halliday, 97/100
 “The vineyard was planted in '94 to clones 114 and 115, believed to have mutated into a single 'Sangreal' clone. Always made with 50-70% whole bunches, and 60-70% new oak maturation for 18 months. While the power of the wine is typical Farr, this vintage bestows a measure of linearity, a sinuous line to the palate that links and loops around the complex flavours of forest floor/spice and wild strawberry.

“The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the ‘Sangreal clone’, now within its own microclimate. Sangreal is consistently made with 60 to 70 per cent whole bunch and aged in new oak. It is fermented in a five- tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.” (By Farr)

Noch 9 Flaschen verfügbar!

49,50 EUR
66,00 EUR pro Liter
inkl. 19% MwSt. zzgl. Versand
Chardonnay 2017 by Farr Victoria-Australia

94 Punkte Suckling für den Chardonnay 2017 by Farr Victoria-Australia James Suckling

“There’s some real complexity here from the get-go with overtures of apricot essence, peach pie, mangoes, papaya, ripe apple crumble, vanilla and spices. Full body with no shortage of fleshy tropical fruit. This is pretty strong on its balancing act of fine acidity with the textured layers and spices. Finishes long. Drink now or hold.”

James Halliday, 96/100
“A very complex, opulent wine with stone fruits and fig, then a shaft of citrussy acidity spears through the middle of the palate, cleansing the finish.

“The By Farr chardonnay comes from the same site as the Sangreal pinot noir - composed of red soil over limestone - and was planted in 1994. The limestone of this site is not exposed on the surface as at other sites. The limestone starts 20 to 30cm below the surface, to the depths of the root zone of the vines. It is a very exposed north-facing slope. The clones used for the chardonnay are a mixture of Dijon clones and Penfolds 58. The fruit is hand-picked then whole-bunch pressed in the winery. All the solids are collected and chilled before being put to barrel, which are 30 per cent new French oak. A natural fermentation will occur at cool temperatures over the next one to two months, and then a small amount of stirring helps start malolactic fermentation. The wine is then racked, fined and lightly filtered before bottling 11 months after picking. A very mineral site for chardonnay.” (By Farr)

49,50 EUR
66,00 EUR pro Liter
inkl. 19% MwSt. zzgl. Versand
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