This shiraz fruit comes from an original By Farr site, planted in 1994 in black cracking clay soil, which dries very quickly. This is the first of the shiraz vineyards to be picked and, being the warmer site, fits perfectly into the Farr Rising line-up. Farr Rising shiraz shows how refinement and fruit flavour can come together.
The fruit is 85 to 90 per cent destemmed before being cooled and placed in the tank for 19 days to ferment naturally. Shiraz sees 18 months in French oak, 10 per cent being new, and is bottled under vacuum.
95 Points - James Halliday From the original block planted in '94, the warmest site on the vineyard, 85-95% destemmed, 19 days wild fermentation in tank, matured for 18 months in French oak (10% new). Entry point wine? Yes but consider its impeccable breeding. It's oh so juicy, so light on its quicksilver feet. Irresistible? Yes, but if your wine budge it seriously restricted, think about the ‘17s and you'll likely drool, saving this year to spend next.