By Farr Shiraz 2016

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  • South Melbourne
  • Sydney

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. Hand-picked and 15% left as whole-bunches. 2-4% Viognier is co-fermented with the Shiraz. Natural fermentation in tank, pressed after 19 days and then spends 18 months in 20% new French oak.

More cedar-like oak and darker fruit than the very bright Pinots - this has alluring depth. Something a little elusive drawing you in - perhaps just a sense of beautiful Shiraz ripeness (all kinds of cherries) complicated by heady, almondy Viognier perfume. Lovely fruit strikes the palate straight away - plush in feel but there's a lovely core density - not chewy, but substantial like firm fruit flesh, with good energy chasing it through and keeping it lithe. Juicy tannins; really stains the palate with fresh flavour and dash of creamy oak. So moreish. NICK FARR

From the original vineyard planted '94, open-fermented with 2-4% viognier, 20% whole bunches, matured for 18 months in French oak (20% new). Complex and rich? Of course, it's Farr. Skilfully sculptured? Ditto. The key to this compelling shiraz is its seismic power and endless length. JAMES HALLIDAY