This is always so, so good. It’s complex which I love, as so often this grape is one dimensional. There is more than a note of ripe fruit, there is graphite, black olives, it feels silky yet there is a note of ocean spray, a faint yet lovely salinity, then follows the spice. There is so much going on in this wine, and I know it’s a tired saying, but this is undoubtedly a Pinot drinker's Shiraz, and by that I mean it is endlessly interesting, I’m not saying that it is light.

The texture is perfect in that it has intensity without being flabby, and I think this is too often overlooked. Shiraz need not be a fruit bomb as it masks all the good parts this grape has to offer. Call it Rhone-like if you want, I know that will draw criticism, but few Australian Shiraz come close to that level of finesse, texture and savoriness. It’s By Farr Shiraz, that’s a far better way to describe it.

Vintage 2024 Harvest Notes from Nick

The feeling of the season leading up to the 2024 vintage, was one of hope. The property was poised for a healthy and vigorous growing season, yet rainfall is required for this to be achieved ! Some winter rains certainly helped but overall the Spring rains didn’t really eventuate as it had during the previous four years seasons. The resilience of the vineyards was evident though, with average cropping levels seemingly achievable with the assistance of some timely showers and irrigation to maintain the canopy through some warmer weather during February.

The season was certainly mild throughout but the warmer weather was only towards our first picking date of

27th Feb. We tested the waters and decided after two days of picking that the fruit was capable of achieving greater flavour. We resumed picking on the 4th March and never looked back. The Irrewarra

vineyard was started on the 19th March followed wonderfully by the Gamayand Shiraz. As we felt another vintage was coming to a close quite swiftly the Nebbiolo once again didn’t play ball. By mid April it was time to finish, so the Nebbiolo was picked and stalling at 12 Beaume. It was destined for Rose for another year.

The whites fermented extremely slowly but perhaps that has been an important factor in the tension that the wines have maintained, considering the warm finish to the season. Classic “Farr” – Calm power.

As for the reds, they certainly remind me of the 2016 vintage. Wines that where capable of being pushed a little harder than the previous 4 vintages. The end result yet still in barrel, have great concentration, character and poise becoming yet it is the smallest vintage since 2002.

By Farr Shiraz

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.

Vinification

All fruit is hand-picked from the VSP trellising, with 20 per cent left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4 per cent viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20 per cent being new, and is bottled under vacuum.

Tasting Notes

A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.