Description
By Farr is a family-owned brand that was established in 1994 by Robyn and Gary Farr on a north-facing slope in the township of Bannockburn, located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne.
The original wines included Chardonnay by Farr, Viognier by Farr, Shiraz by Farr, and Pinot Noir by Farr, which is now known as Sangreal by Farr.
Over time, with the help of Cassie and Nick, the vineyards have expanded to adjoining neighboring properties, resulting in greater expression of the single-site wines that we have today.
The wines of By Farr are renowned for their complexity, layered structure and undeniable length, making them highly regarded by both consumers for their drinkability and age worthiness, and critics around the world for their individuality.
Gary and Robyn Farr purchased the original property in 1994, followed by a second section in 1998, which had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds.
The final piece of the puzzle, which links the two blocks of land, was purchased by Nick and Cassie Farr in 2011, making a total of 130 acres.
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 their individual experience and taste, resulting in their respective lines – By Farr by Gary and Farr Rising by Nick – receiving critical acclaim both in Australia and overseas.
By Farr is a brand that represents the best of the Moorabool Valley, showcasing the unique characteristics of the vineyard’s soil and climate.
The Farr family’s commitment to quality and innovation has resulted in wines that are highly sought after by wine lovers and critics alike, making them a true gem of the Australian wine industry.
The Farrside vineyard is situated on a picturesque northeast-facing slope, consisting of limestone topped with black volcanic soil.
The vines were planted in 2001, running east-west to protect the fruit from overexposure to the sun.
The clones used in the vineyard are a mixture of 114, 115, 777, 667 and MV6, which contribute to the unique flavor profile of the wine.
Despite being only 300 meters apart, the Farrside and Sangreal vineyards differ significantly in terms of their soil and growing conditions.
The darker soils and cooler climate of the Farrside vineyard result in the grapes being picked 10 to 12 days after all others, producing a more masculine and edgy wine.
This contrast in flavor profile is a testament to the vineyard’s unique characteristics and the Farr family’s commitment to producing wines that reflect the terroir.
Persistence and Patience.
An amazingly challenging, yet rewarding vintage, has been produced from the 2021 vintage.
Rainfall and humidity certainly challenged us throughout the growing season, but persistent humidity was met with a persistent, passionate and determined approach to really create some special wines from conditions rarely seen in Bannockburn.
The team did an amazing job to keep the vineyard’s canopies open and clean of disease.
The moist and mild conditions from November through to early February finished with some great finishing temperatures and sunlight to sustain the great natural acidity and flavour that had built over the final month before picking started on the 9th of March.
Very quickly during fermentation a great finesse and length was apparent in the wines.
In barrel the freshness of acidity, fine tannins and best of all savoury and elegant fruit flavours certainly suggested that we have a strong vintage to show, come release.
– Vintage Notes By Nick Farr There’s a similar texture here to the Sangreal, but the flavour profile is darker, not leathery, but a tougher skin, a denser fruit expression which seems to make the wine more resolute.
The whole wine feels tighter, more closely bound and brooding.
I don’t think beautiful is the right word to describe the aroma of this one, it’s too simple a word.
There’s ripe fruit, cherries and dark plums, there’s the hit of whole bunch, wood and earth.
There’s so many points of light in this wine, it’s hard to single out just one key theme.
Complexity begins to describe it, but sounds to lack emotion.
It’s a blend of the two, and more.
– Tasting Notes by Nick Farr The By Farr Farrside Pinot Noir 2021 is a beautiful wine that showcases the best of the vineyard’s unique characteristics.
The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter.
Between 40 to 50 per cent of the fruit is stemmed and then cold soaked for four days.
Only natural yeast is used for the fermentation process, which takes roughly 12 days.
Grape-stomping (known as pigeage) occurs two to three times a day, depending on the amount of extraction required and the wine is then placed in 50 to 60 per cent new Allier barrels by gravity.
