2017 Farr Rising Saignée
Geelong, VIC
Serious Pinot Rosé from one of the country's great Pinot producing estates.
$29.00
Out of Stock
We like to produce a very dry style of rosé, but with flavour and varietal sweetness... This is the perfect wine to have with food.
Nick Farr, Owner/Winemaker
About the Wine
The Farr Rising Saignée is simply beautiful, and perfect for those who like a little more complexity in their Rosé wines.
The juice is 'bled' from the Farr's estate-grown Pinot Noir fruit after two-three hours on skins. So, the base for this wine is some of the most revered Pinot fruit in the country - a very good place to start. The juice is then barrel fermented and goes through malo to produce a finished wine that is at once delicate but full flavoured.
It's complex and food-friendly, but gluggable at the same time. Typical class from Nick Farr here - a tip top Rosé.
About By Farr / Farr Rising
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. His own label, By Farr, is quite simply one of Australia's finest producers.
The Farr vineyards are based in the Moorabool Valley in Geelong, with a wide array of ancient soils resulting in small yields of incredibly intensely flavoured Pinot Noir, Chardonnay and Shiraz and Viognier. With Gary's son Nick now making the wines, as well as taking his own Farr Rising label to monumental heights, this is a project set to dominate Geelong wine for years to come.
If you want to see one of the country's great winemaking families at work, anything by the Farrs will be one of the best examples of its kind in the country. Sheer class, guaranteed.
Geelong, VIC
From The Producer
Saignee, technically meaning “to bleed game meat or poultry”, 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. Natural barrel fermentation at cool temperatures is followed by full malolacitc fermentation. The wine is then placed in four- and five-year-old barrels for 10 months before being filtered and bottled.
Blend : Pinot Noir (100%)
Closure : Cork
Drink Until : 2022
Bottle Size : 750ml
Geelong, VIC
Critic Reviews
Pinot scents of strawberry, earth and flowers. It so very pretty to smell. In the mouth it really drives long. Fresh fruit balanced by some savoury elements from the barrel and nice grip which gives it some gravitas. Top example of complex Rosé. - Different Drop Wine Team
"Farr is upfront about a process hidden by some others: the destemmed pinot is taken to tank and after 2-3 hours the juice is run off for the rose, leaving the must more concentrated than it would otherwise be (for the Pinot), with wild fermentation in used oak followed by 10 months maturation. Farr also thumbs its nose to natural winemakers by filtering the wine pre-bottling. It's light, bright salmon-pink, it is by far more intense and 'winey' than most roses, fruit-sweet, but bone dry. Terrific rose." - James Halliday (Halliday Wine Companion)
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