2024 Farr Rising Chardonnay

Powerful Victorian Chardonnay from Nick Farr. The perfect introduction to his Chardonnay style.

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Description

It’s been a few years since we’ve seen a Farr Rising Chardonnay, but Nick Farr clearly wasn’t going to bring it back unless it was something special. Bold yet finely tuned, this wine is every bit the younger sibling to By Farr Chardonnay—built with serious intent, but still carrying a generous, easy charm.

Planted in 2001 on grey loam soils, the vineyard is more sheltered than the estate’s other sites, but still produces low-yielding, intensely flavoured fruit. A mix of Dijon clones and Penfolds 58, the fruit is hand-picked, whole-bunch pressed, and fermented naturally in French oak (20–30% new). Malolactic fermentation is encouraged with a bit of stirring, and after 11 months in barrel, it’s racked and bottled with just a light filtration.

There’s a golden flash in the glass, and the nose follows with white peach, yellow apple, dried mango, and baking spice, wrapped in a leesy, creamy richness. It’s powerful but not over the top—there’s a peppery, savoury edge that keeps everything in check, with acidity and fruit weight working together in perfect balance.

Nick describes this wine’s end game as being about interest and balance—the kind of Chardonnay that keeps you reaching for another sip. We’d say he nailed it.

The Farr Rising chardonnay sits next to the Farr Rising pinot noir vineyard. Unlike the black soil of the latter, however, the chardonnays' soil has a large proportion of grey loam. This vineyard is more protected than other sites because of its undulation, but fertility and growing levels remain very low. The clones used for the chardonnay are a mixture of Dijon clones and Penfolds 58, all planted in 2001.

The fruit is hand-picked and whole-bunch pressed. All the solids are then collected and chilled before being put to barrel. The new barrel percentage of 20 to 30 per cent can consist of Allier and Vogue French forests. A natural fermentation will occur at cool temperatures over the next two months, and once this is finished a small amount of stirring helps start malolactic fermentation. After 11 months in barrel, the wine is racked, fined, and lightly filtered before bottling.

TASTING NOTE – ‘It’s a suggestion of a golden flash in the glass. That first interaction makes it pleasing and generous. The nose is faint yellow apple, something peppery, white chocolate, celery leaf, dried mango and baking spice. That sounds like an overreaction, but it’s what I got. Obviously, these are flashes, like a flickering light that begins to illuminate a shape. The palate helps to fill in the gaps. The apple becomes more like white peach, the edgy spice frames the palate just so, and the acid and fruit weight go on and on harmoniously. That’s the end game I guess, interest and balance, and the wine making you want another sip. This wine does just that.’ Nick Farr

Price Bracket $51 to $100
Type White
Body Full Bodied
Variety Chardonnay
Country Australia
Region Geelong
Australian State VIC
Feature Iconic
Size 750ml
Vintage 2024
Closure Cork

By Farr

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.

The full By Farr Team Discover By Farr

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