2023 By Farr GC Chardonnay Côte Vineyard

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 GC Chardonnay (GC - Gary Charles) is attributed to all the knowledge we were able to glean from Gary to create a densely planted / high-density planting of Chardonnay on an exposed côte. These hills, facing north, northeast, and east, will form the backbone of the Farr dynasty for decades to come. They consist of the most suitable clones, rootstocks, and trellising available and are a tribute to what 'Gazza' has achieved over more than 40 years, not only in the region but also for Chardonnay and Pinot Noir throughout Australia. The North Côte is a red to brown loam with pebbles and stones over the surface. The northern côte, the most exposed of the three côtes, is harvested last due to the large amount of clay, which retains valuable moisture much longer than the other slopes. The eastern côte is separated by an elevation running through the middle of the slope. Black volcanic soil with fragmented limestone in one direction and grey loam with pebbles in the other. The soil is fundamental, as the eastern côte has the least amount of clay and therefore retains the least water, causing it to be harvested first, even though it is the coolest côte of the three.

The grape bunches are very selectively hand-picked at optimal ripeness. In the vinification cellar, the bunches are pressed whole with exceptional care, and the juice is allowed to rest under strong chilling to allow the coarser components to settle. Subsequently, the clean juice is transferred to French oak barriques (35% new) to undergo spontaneous alcoholic fermentation with wild (grape-native) yeasts over a period of more than a month. Following this, the young wine is transferred to clean barriques for malolactic fermentation and a period of aging on the lees. 11 months after the harvest, the wine is blended, clarified, optionally lightly filtered, and bottled. The By Farr - GC Chardonnay Côte Vineyard is bright straw yellow in color. On the nose, aromas of lime, papaya, pineapple, guava, roasted hazelnuts, butterscotch, and a smoky note. On the palate, notes of lime peel, nectarines, tropical fruit, and vanilla cream, accompanied by a very long and mineral finish with delicately fresh acidity.