by Farr Wines - Geelong Victoria Australia

by Farr Wines - Geelong Victoria Australia




Garry und Nick FArr vom Weingut by Farr in Geelong Victoria "The Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria’s first vineyards here in the early 1800s. The rich volcanic soil and continental climate at our estate produces premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.

Gary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by Nick and Cassie Farr in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.

Nick and Gary Farr stand side by side, but aren’t afraid to go head-to-head when their opinions differ. Each generation has developed a distinctive winemaking style based on his individual experience and taste, and their respective lines—By Farr by Gary, and Farr Rising by Nick—have received critical acclaim both in Australia and overseas."




 
Shiraz by Farr 2016 Victoria Australia
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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)




 
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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)


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