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Nicholas Farr is the son of Gary Farr, and with encouragement from his father he has launched his own brand with conspicuous success. He learned his winemaking in France and Australia, and has access to some excellent base material, hence the quality of the wines.

This shiraz fruit comes from an original By Farr site, planted in 1994 in black cracking clay soil, which dries very quickly. This is the first of the shiraz vineyards to be picked and, being the warmer site, fits perfectly into the Farr Rising line-up. Farr Rising shiraz shows how refinement and fruit flavour can come together.

The fruit is 85 to 90 per cent destemmed before being cooled and placed in the tank for 19 days to ferment naturally. Shiraz sees 18 months in French oak, 10 per cent being new, and is bottled under vacuum.



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