Shiraz

By Farr Shiraz comes from the first By Farr vineyard, planted in 1994 on an exposed slope in the Moorabool Valley. The soils are red volcanic over a base of limestone.

The fruit is mostly destemmed, a portion left as whole bunches, for wild fermentation. In most years some Viognier co-ferments with the Shiraz. The juice remains on skins in tank for three weeks.

After pressing to new and seasoned French oak, the wine matures for 18 months. The wine reveals the depth and complexity cool climate Shiraz can attain.

Deep red, By Farr Shiraz has dark fruit flavours, minerality, and long, earthy tannins. Cellaring potential is 15 years.