![[SOLD-OUT] By Farr Shiraz 2015](https://cdn11.bigcommerce.com/s-lifkcwga8l/images/stencil/1280x1280/products/16292/9359/apilqscfm__58564.1593417069.jpg?c=1 "[SOLD-OUT] By Farr Shiraz 2015")
"cool-climate New World Syrah at its finest" - Wine Advocate 95 Points!
Wine Front 94 Points!
Wine Front 94 points!
“Splash of viognier, no whole bunch, 10% new oak. Always wonderful hearing Nick Farr talking in straight-speak about winemaking, the family estate, unswerving vision. Inspiring stuff. One of the great families of wine in Australia. I still have such vivid memory of the visit CM and I had there some years ago – the first by journalists by invitation, in the history of By Farr.
Touch of smoke, game meat, stewed cherry-red berry. Really pleasing, warm scents of ripe fruit, judicious spice, inviting a drinker in. Soft textured, sweet with cherry fruitiness, texture like velvet brushed the wrong way, great length of flavour, great depth of flavour. Licks of cherry sour-sweet fruit character and peppery-clove spice too. There’s a northern Rhone-esque feel to the wine, though it is wholly its own thing, and wonderful.”
Mike Bennie, Wine Front, August 2017
Robert Parker's Wine Advocate 95 Points!
"By Farr's 2015 Shiraz is cool-climate New World Syrah at its finest. Cracked pepper and star anise notes add an exotic edge to the aromas of raspberries and blueberries. The medium to full-bodied palate is perfectly cushioned by supple, ripe tannins, which flow seamlessly onto the lengthy finish. It's a mind-bending tour de force at a realistic price for the quality."
- Joe Czerwinski, Wine Advocate, June 30 2018
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. 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.
By Farr
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