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New Release By Farr Pinot Noir and Chardonnay

by Simon Evans | Jun 27, 2017

BY FARR “…gorgeous pinot of the highest category…”
                                                                                James Halliday (The Wine Companion, 2016)

Like his father, Gary, Nick Farr has experience at international vineyards, including Cristom in Oregon, Au Bon Climat in California, and Domain Dujac in Burgundy. Nick’s enthusiasm and passion for wine is captivating, and an excellent grounding in both the new and old schools of winemaking is the perfect complement to his individual tastes and ideas.
 
Planted in 1994 the vineyards of the Farr family in Bannockburn near Geelong are some of the best in Victoria at producing premium Chardonnay and Pinot Noir. Gary Farr started making wines at Bannockburn in 1978 branching out to do his own thing in the mid 1990s. His son Nick took over the reins of By Farr in 2009 forging ahead with beautiful styles unique to this family and these vineyards.

 
“The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”
                                                                                Nick Farr
 

Although yet to be reviewed by critics, the two new By Farr Pinots hail from one of the greatest Victorian pinot noir vintages we have seen. Combined with Nick Farr’s gift for crafting absolutely captivating pinot noirs, we expect these two wines to be at the very pinnacle of what the variety is capable of in Australia.

All wines below are available for order now at special offer prices for 7 days only and can be ordered by returning the attached order form, by email to shop@mwwines.com.au, by fax on 03 9419 6970 or by calling us on 03 9419 6990.
 

2016 Three Oaks Vineyard Chardonnay $75

This Chardonnay comes from the same site as the Sangreal Pinot Noir. It’s an exposed, hungry north-facing slope of red soil over limestone, planted in 1994. The Chardonnay vines are a mixture of Dijon clones and P58. The fruit is picked by hand and whole-bunch pressed. All the solids are collected and chilled before being put to French oak barrels (30% new). A natural fermentation occurs over the next two to three weeks at cool temperatures. After fermentation, a bit of stirring helps start malolactic fermentation, which is usually completed by mid-spring. The wine is then racked, fined and lightly filtered before bottling 11 months after picking.
 

2015 Farrside Pinot Noir $77

The Farrside vineyard consists of black volcanic soil over limestone on a northeast-facing slope. The vine rows run east to west to shade the fruit from over exposure. It’s a mixture of 114, 115, 777, 667 and MV6 clones. Although the Farrside and Sangreal vineyards are only 300m apart, the differing conditions mean that this vineyard is picked 10 to 12 days later. The darker soils and cooler growing conditions give a more masculine and edgy wine.    The fruit is hand-picked and sorted in the vineyard, then fermented in an opentop fermenter. Between 40 to 50% of the fruit will be destemmed and then cold soaked for four days. Nick uses only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60% new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.
 

2015 Sangreal Pinot Noir $77

The Sangreal Vineyard is the oldest planting (1994) on a north-facing slope of red ironstone on the surface going to limestone to bluestone below. The rows run north to south, gaining full sun exposure throughout the day and resulting in prettier, more perfumed wines. It’s always the first vineyard to be harvested.  Sangreal is consistently made with 60 to 70% whole bunch and aged in new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single vineyard Pinots.
 

Mixed 6 pack $444

Get 2 bottles each of the Three Oaks Vineyard Chardonnay, Farrside Pinot Noir and Sangreal Pinot Noir for an additional discount on top of the already reduced offer prices.

MW Wines 125 Cambridge Street, Collingwood, VIC 3066
T +61 3 9419 6990 F +61 3 9419 6970
www.mwwines.com.au

Copyright © 2017 MW Wines Pty Ltd, All rights reserved.
 


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