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The Farr's are Victorian winemaking royalty. Between father Gary and son Nick, they have produced some of the country's greatest Burgundian-styled wines over the past couple of decades. Nick's solo project, Farr Rising is his chance to challenge his old man's winemaking philosophies. The wines are consistently stellar. There's just something in the Farr's blood. The Gamay was grafted onto existing Cabernet rootstock not long after Nick and wife Cassie purchased their own block of land in 1998. The wine has developed something of a cult following, as many continue to fall under the beguiling spell of Gamay. The wealth of knowledge and creativity behind this wine is astonishing when you consider the price. If you a looking for top examples of this much-loved variety, this is one of country's finest iterations.
What it Tastes Like
"The nose of the gamay, so far, is fruitful at first before opening up to reveal berry flavours with earthy and gamey notes. The palate is full of red berry fruits with savoury undertones. The structure is long, earthy and lingering. With vibrant acidy and defined tannins, this wine is full of flavour." - Nick Farr (Winemaker)
92 points. "Quite mellow, spicy scents, warm cinnamon, undergrowth, pickled cherries, kirsch. Juicy feel here, bright acidity under mellow weave of just-ripe cherry, succulent through its bitey, fresh finish. Like the sour-sweet vibe here. Nice drink, yep." - Mike Bennie (The Wine Front)
The gamay was grafted onto 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 grapes are hand-picked and sorted in the vineyard, then placed in the tank as whole bunches. The tank is sealed and left for 10 days to ferment naturally and release carbonic fruit aromas. The fruit is foot stomped, pressed on days 11 and 12, and then placed in five-year-old barrels to finish the fermentation process. The wine is bottled eight months later.
Bottle Size: 750ml
About the Producer
Gary Farr is one of the most iconic winemakers in Victoria, or indeed, the country. He was responsible for taking Bannockburn in Geelong to the startling heights it reached as one of the benchmark producers of Burgundian varieties in the country. If you want to see a true master at work, anything by Gary Farr will be one of the best examples of and variety in the country. Sheer class guaranteed.
This Victorian region rocks some very serious wines. Pinot Noir from this area, depending on who you talk too, is arguably the best in the country. Phenomenal output for the size of it. The wines from this area are idiosyncratic and have an earthy, sensual quality. Burgundian varieties, Syrah, hell, even Pinot Gris does exceptionally well here. To be honest, it’s very hard to go wrong when buying from Geelong.
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