2013 By Farr Shiraz
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.
Geelong Shiraz with 4% viognier.
A peak release. Generous and rich, at least in a regional context, but with no lack of tannin or complexity. Nutty, smoky, spicy notes fling and fly through vibrant cherry-plum fruit. Smoky, roasted, savoury tannin aplenty. Cool-climate Shiraz from a warm season. Nailed, square, to the quality mast. 95+ points. Campbell Mattinson, the Wine Front June 2015