Wine By Farr Offer & Museum Release

Wine By Farr Offer & Museum Release

By Sam Pinner

Wine By Farr Offer & Museum Release

WINE BY FARR OFFER
 
The jewel in the Geelong wine region crown. It's the Farr family's wines that make us truly proud to be involved in our city's great wine culture. In this offer we are not only giving you the opportunity to have access to some of the new release red and white expressions but also a museum release of previous vintages from Union Street's own cellar.

2019 VIOGNIER BY FARR OFFER $74
 
The Viognier by Farr is a blend of two vineyards. One is the original house block planted in 1994, which has friable red soil over limestone leading to sandstone. The second vineyard is a younger planting of unknown clones in red ironstone soil.
Viognier is foot-stomped and left for two or more hours on its skins, to extract phenolics, flavour and texture. The fruit is then pressed, cooled and put straight into barrel with all solids for a natural fermentation. Malolactic conversion is encouraged with gentle stirring during the end of autumn. The wine is then racked, fined, filtered and bottled 11 months after harvest.
 
"Medium to light straw-yellow hue. A complex bouquet for such a young wine, hints of apricot, freshly-shelled nuts, lemon and a trace of honey just starting up. Delicious palate texture, medium-bodied and intense, smooth and rounded, properly dry and extremely long, with lovely elegance and palate line. A smashing wine. 96 points." - Huon Hooke, The Real Review June 2020
     
2019 CHARDONNAY BY FARR OFFER $90
 
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 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.


2018 FARRSIDE BY FARR PINOT NOIR OFFER $90
 
The Farrside vineyard consists of black volcanic soil over limestone on a northeast-facing slope. Although the Farrside and Sangreal vineyards are only 300m apart, the differing conditions mean that this vineyard is picked 10 to 12 days later. The darker soils and cooler growing conditions give a more masculine and edgy wine.
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.
 
"Medium red colour with a trace of purple in the rim. The bouquet is pepper-spicy, stemmy and savoury, with a whiff of new kid leather, while the palate is elegantly structured and yet
firm, tremendously intense, taut as a bow-string, and magnificently balanced. This is a stunning Pinot of a complex, bunchy style, already drinking well, with more held in reserve. 97 points." - Huon Hooke, The Real Review June 2020
     
2018 SANGREAL BY FARR PINOT NOIR OFFER $90
 
The Sangreal Vineyard is the oldest planting (1994) on a north-facing slope of red ironstone on the surface going to limestone to bluestone below. The rows run north to south, gaining full sun exposure throughout the day and resulting in prettier, more perfumed wines. It’s always the first vineyard to be harvested.
Sangreal is consistently made with 60 to 70% 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. 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.
 
"Medium to full red colour with a tinge of purple and a touch of new leather to sniff, smoked meats and spices, the bunchy style of bouquet at a far remove from simple grapy fruit aromas. Floral notes emerge with airing time. The wine is full-bodied and firmly structured, a serious Pinot that will take many years in its stride and needs time to show its best. Power with finesse. A superb Pinot. 97 points." - Huon Hooke, The Real Review June 2020
     
2018 SHIRAZ BY FARR OFFER $74
 
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  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 bled 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. – Nick Farr


 

WINE BY FARR MUSEUM RELEASES FROM THE UNION CELLAR
 
2014
2014 SANGREAL PINOT NOIR BY FARR OFFER $98 (2)
2014 FARRSIDE PINOT NOIR BY FARR OFFER $105 (3)
2014 TOUT PRES PINOT NOIR BY FARR OFFER $130 (2)
2014 SHIRAZ BY FARR OFFER $80 (4)
 
2015
2015 SANGREAL PINOT NOIR BY FARR OFFER $98 (3)
2015 FARRSIDE PINOT NOIR BY FARR OFFER $98 (3)
2015 SHIRAZ BY FARR OFFER $80 (4)
 
2016
2016 SHIRAZ BY FARR OFFER $80 (1)
 
2017
2017 VIOGNIER BY FARR OFFER $73 (1)
2017 CHARDONNAY BY FARR OFFER $90 (2)

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