2021 By Farr Shiraz By Farr

rotation
0.75 l · 13.5%
64.95

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In stock

22 items available

  • 100%

How does this wine taste?

How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.

The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.

How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.

How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.

What we taste What you taste Click a taste for what it means

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Gary Farr has been making wine in Moorabol Valley near Bannockburn, about an hour's drive from Melbourne, since 1978. Before starting work in Australia, he traveled the world and learned the trade at Domaine Dujac in Burgundy, Cristom in Oregon, and Calera in California. Unsurprisingly, it was here that he became captivated by Pinot Noir and—not without a struggle—brought it back to Australia. By Farr also produces premium Chardonnay and has planted Shiraz and Viognier. Today, the business has been taken over by the next generation, Nick Farr, although Gary still keeps a watchful eye. The By Farr winery covers an area of 130 hectares, of which 36 hectares are planted with vines.

Victoria is the wine region in southeastern Australia and one of the country's few cool climate zones. Victoria has a predominantly cool to temperate climate. The proximity of the ocean, elevation differences, and vineyard exposure play a major role. If we treat all sub-regions as a single entity, Pinot Noir and Chardonnay are the two specialties. They are produced in all styles. Pinot Noir varies from delicate to more structured, but the common denominator is its pure fruit character. Chardonnay ranges from full-bodied and concentrated from Geelong to light and fresh from the Mornington Peninsula.

The grapes come from a vineyard planted in 1994. The bunches are very selectively hand-picked at the right ripeness. In the vinification cellar, 80% of the bunches are destemmed. The grapes and remaining bunches then undergo cold maceration for four days, after which spontaneous alcoholic fermentation is allowed to take place in large open vats using wild (grape-native) yeasts. Pressing follows two weeks later, and the young wine is transferred to new French oak barriques (20% new) for malolactic fermentation and aging. After 18 months, the wine is blended and bottled unfiltered.

The By Farr Shiraz is deep purple-red in color. On the nose, aromas of blackcurrants, violets, bacon, mocha, anise, pepper, and a smoky note. On the palate, intense notes of ripe small black fruit, plums, bay leaf, spices, and vanilla, accompanied by a very long, velvety finish with elegant ripe tannins and subtle acidity.

FUN FACT: The wine is stored in our climate-controlled Wine Warehouse, and if you come to pick up the wine, you will also receive a nice discount. We are located almost next to the main road with ample parking. Click here for the address.

Character

Drinking window
2025 – 2038 Vintage 2021 · ready from 2025 · until 2038
Oak aging
Yes

The wine

Type of Wine
Grapes
  • 100%
Vintage
2021
Tasting Profiles
DroogMiddelvolAardsBloemigDonker fruitHoutgerijpt

Origin

Country
Region
Winery

Bottle

Content
0.75 l
Alcohol
13.5%
Closure
Cork

Wine features

Moments
WinteravondBarbecueIndruk maken & cadeau

James Suckling

96

Gary Farr has been making wine in Moorabool Valley near Bannockburn, about an hour's drive from Melbourne, since 1978. Before working in Australia, he traveled the world and learned the trade at Domaine Dujac in Bourgogne, Cristom in Oregon and Calera in California. Not surprisingly, he fell under the spell of pinot noir here and took it back to Australia - not without a fight.

The Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km south-west 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 estate's rich volcanic soil and continental climate produce premium fruit with a taste, bouquet and color unique to our area.

Gary and Robyn Farr bought the original property in 1994 and the second part in 1998 - the latter had been untouched for nearly 40 years and consisted of dense boxwood thorns and noxious weeds. The final piece of the puzzle, connecting the two pieces of land, was purchased in 2011 by Nick and Cassie Farr, totaling 130 hectares, of which 36 hectares are under vines and the rest are maintained as grazing and cropland for livestock and horses. With a mixture of different clones and rootstocks, the grape varieties grown here include viognier, chardonnay, pinot noir, gamay and shiraz.

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 style of winemaking based on its 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 abroad.

Deze By Farr Shiraz 2021 toont een pakket van rijp klein zwart fruit en pruim, viooltjes en charcuterie-achtige rooktonen met peper, anijs en subtiele vanille, ondersteund door zijdezachte tannines en een frisse, sappige zuurgraad. Daardoor snijdt de wijn mooi door het vet van rundvlees, varkensvlees en lam, accentueert hij de kruidigheid van charcuterie en barbecue en weerkaatst hij rokerige en gekruide smaken; probeer hem bij een medium-rare gegrilde entrecote met een zwartepeperkorst, langzaam gegaard lamsbout met rozemarijn of krokant gebakken buikspek met een licht zoete glaze voor optimale harmonie.

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