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"The RP Pinot Noir (RP - Robyn Pamela) is in recognition of the matriarch. It is not only the support and goffering that Robyn has endured for Gary's 40 year career. She has been in the vineyard and planted the first vines, driven the tractors, filled barrels and pigeaged at midnight. If we are ever a man down Robyn has always been the first one we have called to fill the void. You can always count on mum. This wine … more
The By Farr viognier consists of a blend of fruit from two vineyards. The first is the original house block, planted in 1994, which is friable red soil over limestone leading to sandstone-similar soils to the Sangreal pinot noir and By Farr chardonnay. The second vineyard is a younger planting of unknown clones in red ironstone soil. The viognier is a difficult variety to manage as it has a tendency to grow horizontally rather than vertically, needs a lot of … more
Producer notes 'The gamay was grafted onto own rooted cabernet vines, which were planted in 1999. The soil is black cracking clay soil, with a mixture of submerged volcanic pebbles and boulders at one end, and a more friable and slightly more vigorous chocolate-coloured soil at the other. The first fruit was picked during the 2014 vintage. The nose of the gamay, so far, is fruitful at first before opening up to reveal berry flavours with earthy and gamey notes. … more
Producer Notes 'The Farr Rising pinot vineyard was planted in 2001 using a large mixture of rootstocks, but only three clones-MV6, 114 and 115. It is a very exposed and hungry north-facing slope, consisting of grey sandy loam mixed with an ironstone pebble (buckshot) at the top. The wine typically shows a soft perfumed nose, which begins to build. The palate has sweetness, followed by mineral overtones enhanced by toasty oak, and firm flavours with a long and savoury finish. … more
Producer notes 'Saignee, refers to the way we 'bleed' juice for this wine. We allow the Farr Rising pinot noir fruit to sit in tank for two to three hours before bleeding free-run juice at a suitable colour for rosé production. This process concentrates the pinot ferment, but we also produce a barrel-fermented rosé. We like to produce a very dry style of rosé, but with flavour and varietal sweetness. It has a salmon-pink hue, is perfumed with fruit and … more
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