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."

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)

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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 l
inkl. 19% MwSt.
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)

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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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