{"product_id":"by-farr-shiraz-2024","title":"By Farr Shiraz 2024","description":"\u003cp\u003e\u003cstrong\u003e\"I’m often asked who makes the best shiraz in Australia. I always include By Farr in my answer.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBy Farr Shiraz is Australian cool-climate shiraz par excellence, with more than a passing nod to the northern Rhône. Shiraz fruit comes from the original By Farr vineyard, planted in 1994. Special site, special winemaker, special wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This is always so, so good. It’s complex which I love, as so often this grape is one dimensional. There is so much going on in this wine, and I know it’s a tired saying, but this is undoubtedly a Pinot drinker's Shiraz, and by that I mean it is endlessly interesting, I’m not saying that it is light. The texture is perfect in that it has intensity without being flabby, and I think this is too often overlooked. Shiraz need not be a fruit bomb as it masks all the good parts this grape has to offer. Call it Rhone-like if you want, I know that will draw criticism, but few Australian Shiraz come close to that level of finesse, texture and savoriness.\"  Ben Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\u003c\/p\u003e\n\u003cp\u003eThe original By Farr vineyard 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% left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4% 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% being new, and is bottled under vacuum.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"This is always so, so good. It’s complex which I love, as so often this grape is one dimensional. There is more than a note of ripe fruit, there is graphite, black olives, it feels silky yet there is a note of ocean spray, a faint yet lovely salinity, then follows the spice. There is so much going on in this wine, and I know it’s a tired saying, but this is undoubtedly a Pinot drinker's Shiraz, and by that I mean it is endlessly interesting, I’m not saying that it is light. The texture is perfect in that it has intensity without being flabby, and I think this is too often overlooked. Shiraz need not be a fruit bomb as it masks all the good parts this grape has to offer. Call it Rhone-like if you want, I know that will draw criticism, but few Australian Shiraz come close to that level of finesse, texture and savoriness. It’s By Farr Shiraz, that’s a far better way to describe it.\" \u003cstrong\u003e Ben Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter 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 their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":48636610052337,"sku":null,"price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/By-Farr-Shiraz-2023.jpg?v=1752035074","url":"https:\/\/canterburywines.au\/products\/by-farr-shiraz-2024","provider":"Canterbury Wines","version":"1.0","type":"link"}