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2018 By Farr Viognier

2018 By Farr Viognier

$63.99 Per Bottle

|

$62.99 (Buy 6 or More)

12.0%
Cellar to 2025
Screw Cap
Geelong
2018
750ml
+
BOTTLE(S)
In Stock, ready for dispatch.More info
$63.99
12.0%
Cellar to 2025
Screw Cap
Geelong
2018
750ml
  • THE BRIEF
  • THE FINER DETAILS
  • WHO MADE IT?
  • EXPERT REVIEWS
  • THE BRIEF
  • The By Farr viognier consists of a blend of fruit from two vineyards. The first is the original house block, planted in 1994, which is friable red soil over limestone leading to sandstone—similar soils to the Sangreal pinot noir and By Farr chardonnay. The second vineyard is a younger planting of unknown clones in red ironstone soil. The viognier is a difficult variety to manage as it has a tendency to grow horizontally rather than vertically, needs a lot of water and can become sunburnt very easily. Because of this, Nick Farr decided to pick the fruit earlier in the past few years in order to retain its natural acidity, ensuring he maintains varietal character while creating a more delicate and refined wine.

  • THE FINER DETAILS
  • Viognier is foot stomped and left for two or more hours on its skins to extract the phenols, flavour and texture. The fruit is then pressed, cooled and put straight into barrel with all solids for a natural fermentation. Gentle stirring during the end of autumn encourages malolactic fermentation, which softens the finish by converting the tart malic acid to lactic acid. The wine is then racked, fined and filtered. It is ready to be bottled 11 months after harvest.

    WHAT SHOULD YOU EXPECT?


    A lovely perfumed, yet subtle expression of viognier. Fresh peach and apricot flavours as a young wine, which we believe will intensify over time. The palate is restrained, luscious and shows a ginger-flavoured freshness with underlying power and lingering aftertaste. This wine benefits beautifully from 12 months of bottle ageing, as the acid softens.

  • WHO MADE IT?
  • The 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 our estate produces premium fruit with a flavour, bouquet and colour that is unique to our surrounding area. Gary 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 Nick and Cassie Farr 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.

  • EXPERT REVIEWS
  • 93 POINTS

    HUON HOOKE - THE REAL REVIEW


    Bright, light to mid-yellow colour with a fresh, clean, pure-fruit aroma suggesting apricot, mixed spices and chamomile, with the merest suggestion of honey starting to emerge. Oak is invisible. The palate is delicate, restrained and lighter-weighted than usual for this grape. Refreshing acidity. It has room to grow. It will reward a little storage but I doubt it will ever become rich and fat. A lovely, restrained style of viognier.

    92 POINTS

    JAMES SUCKLING


    A rich, concentrated viognier with fleshy orange-crush and white-apricot flavors, set in a chalky, fresh texture. Drink now. Screw cap.

    RALPH KYTE-POWELL - SYDNEY MORNING HERALD


    Is this Australia's best viognier?