Description

“Wine royalty” is a phrase that often appears alongside the Farr name. It’s a name that elicits great respect and admiration. Decanter Magazine, April 2024

By Farr Wines is a distinguished family-owned winery nestled in the cool-climate Moorabool Valley of Geelong, Victoria. Established in 1994 by Gary and Robyn Farr, the estate has become renowned for producing some of Australia’s finest Pinot Noir and Chardonnay wines.

Gary Farr is one of Australia’s Pinot pioneers and knows more about Pinot than anyone! He began at Bannockburn wines in the 80’s and with his son Nick (combined) they have done 20 vintages at Domaine Dujac in Morey-St-Denis in Burgundy. Their vineyard (planted in 1994) is located at Bannockburn (near Geelong) and planted on volcanic soils over limestone. Their winemaking influence is very Burgundian (natural yeast, whole bunch fermentation and long maceration for the reds) to produce wines that reflect their terroir with pure primary fruit characters and savoury depth, structure and longevity. I regard their Pinots and Chardonnay as up there with the best in land. …Their wines are rated in the Top Ten wines in their categories every year in James Halliday’s Australian Wine Companion.

Today, the winery is led by Gary’s son, Nick Farr, who continues the family’s legacy with a focus on minimal intervention winemaking. This approach allows the grapes to express their full potential, resulting in wines that are true reflections of the land and the season.

By Farr Wines’ commitment to quality and tradition has solidified its reputation as a pre-eminent winery in the Geelong region, producing wines that marry heritage with innovation.

There is no difference in the actual handling of a By Farr and a Farr Rising wine. Same techniques are used on each variety. The only differences are percentage of new oak and whole bunch which is determined by vintage and flavour profile of the site.

The 2025 vintage delivered energetic and expressive fruit for both Farr Rising Saignée Rosé and Gamay. After a variable growing season that demanded careful vineyard work, harvest began quickly in late February and moved at a fast pace. Cooler nights and some rain through March slowed ripening for the later varieties, allowing flavours to develop gradually and build complexity. The result is wines with bright fruit, vibrant freshness and soft, balanced structure—showcasing both the lively character of Gamay and the crisp, refreshing charm of the Saignée Rosé.

About this wine: The gamay was grafted onto own rooted cabernet vines, which were planted in 1999. The soil is black cracking clay soil, with a mixture of submerged volcanic pebbles and boulders at one end, and a more friable and slightly more vigorous chocolate-coloured soil at the other. The grapes are hand-picked and sorted in the vineyard, then placed in the tank as whole bunches. The tank is sealed and left for 10 days to ferment naturally and release carbonic fruit aromas. The fruit is foot stomped, pressed on days 11 and 12, and then placed in five-year-old barrels to finish the fermentation process. The wine is bottled eight months later.

“Deep, dark, and vibrant in the glass. The nose is intense — dark spice, a punch of salinity, savoury herbs and graphite. Beneath the assertive opening sits a perfumed musk and confectionary lift that hints at carbonic maceration. A second pass reveals brown spice — mace and clove — alongside ripe Christmas cherries. The palate delivers summer berries and cream, with a supple texture and generous weight that sets it apart from many examples of the grape yet remains true to its varietal character.” Nick Farr

RRP $71 Our Special Price $61.99 when you buy 6 or more – WHILE STOCKS LAST!