2024 By Farr Shiraz 750ml

About This Wine

The Shiraz by Farr is Shiraz reimagined, made with the finesse and detail more often reserved for Pinot Noir, and the 2024 release shows the slightly darker, punchier side of this approach.

Sourced from the original 1994 plantings on the estate, this is cool-climate Shiraz that picks up a bit more muscle this year. A small portion of Viognier is co-fermented, weaving in lifted aromatics and a silky texture.

Shiraz fruit comes from the original By Farr vineyard, planted in 1994. It lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone.

The warmer 2024 vintage turned out a slightly fuller, more powerful expression than the 2023, dialling back the usual heavy peppercorn spice to let the depth of fruit do the talking.

Producer Notes

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.

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.

About the Producer

Gary Farr is one of the most iconic winemakers in Victoria, or indeed, the country. He was responsible for taking Bannockburn in Geelong to the startling heights it reached as one of the benchmark producers of Burgundian varieties in the country.

The Farr vineyards are based in the Moorabool Valley in Geelong, with a wide array of ancient soils resulting in small yields of intensely flavoured Pinot Noir, Chardonnay and Shiraz and Viognier.

Specifications

• Vintage: 2024
• Grape Variety: Shiraz - Viognier
• Region: Geelong / Victoria / Australia
• Fermentation: Natural fermentation; fruit remaining in tank for 19 days before pressing
• Maturation: 18 months in French oak, 20 per cent new
• Production Attributes: Hand-picked from VSP trellising; 20 per cent whole bunches; bottled under vacuum
• Vineyard / Geo info: Original By Farr vineyard, planted in 1994; north-facing slope; red volcanic soil with a base of limestone and deep-set sandstone