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.
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 Chardonnay vines are a mixture of Dijon clones and P58. 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.
The trademark characteristics of the wine produced on this site are understated power and length with a mineral finish. The wine has a great fruit expression that is well integrated with French oak. The soil characteristics come through in the style of wine we have today. The palate is fine but firm, with great acidity, texture and length. This wine is rich in flavour, yet very refined. Nick Farr
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