By Farr Shiraz 2015

Description

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.

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 they co-ferment between 2 and 4 per cent 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, 20 per cent being new, and is bottled under vacuum.

The nose is typically cool climate Shiraz. Spice with pepper, minerally, leaning towards earthy. Once again 4% viognier was added to the wine to enhance the nose and soften the palate. The palate has a very pleasant sweetness to start followed by intense fruit, some earthy soft long tannins with a clean lingering savoury finish. Drink now or keep for 5 – 10 years.  Delicate shiraz for enjoying.

From the winemaker: “A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.”

96 points James Halliday “From the original vineyard planted ’94, open-fermented with 2-4% viognier, 20% whole bunches, matured for 18 months in French oak (20% new). The aromas are particularly complex and fragrant, charcuterie and allspice decorating the concourse of black cherry and satsuma plum of the bouquet and medium to full-bodied palate. The management of the viognier addition, the tannins, and the oak, made perfect by long practice.”

RRP $74