# By Farr Shiraz (2021)

- **Producer:** Wine By Farr
- **Colour:** red
- **Type:** still
- **Grapes:** Shiraz, Viognier
- **Region:** Victoria, Australia
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €83
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, violet, black pepper, white pepper, herbaceous, vanilla, cloves, cedar, smoke, game, leather, mushroom, forest floor

## About this wine

Wine By Farr is a highly acclaimed family estate in the Geelong region of Victoria, Australia, founded by Gary Farr and now run alongside his son Nick. Gary's winemaking philosophy was deeply shaped by his extensive experience working vintages at the legendary Domaine Dujac in Burgundy. The estate is renowned for its site-specific, cool-climate wines that reflect the unique terroir of the Moorabool Valley. The Shiraz is sourced from the original home vineyard planted in 1994, situated on a north-facing slope with complex volcanic loam and limestone soils. This vintage represents a masterclass in cool-climate viticulture, overcoming a challenging, damp growing season to produce a wine of remarkable structure and longevity.

## Interesting facts

- Co-fermented with 4% Viognier, a white grape, to stabilize color and lift the aromatics in the style of Côte-Rôtie.
- Founder Gary Farr honed his winemaking skills over ten vintages at the legendary Domaine Dujac in Burgundy.
- The vineyard is planted on a north-facing slope with red volcanic loam over limestone and sandstone.

## Food pairing

This cool-climate Shiraz thrives alongside rich, savory dishes. Its medium-plus body and bright acidity cut through the fat of roasted duck and lamb, while its earthy, peppery undertones beautifully mirror wild mushrooms and game. The structured tannins are softened by proteins, creating a harmonious balance.

## Wine making process

The winemaking process for the By Farr Shiraz is characterized by minimal intervention and traditional techniques. The grapes are entirely hand-picked, with 20% of the Shiraz fruit kept as whole bunches to add structural complexity and spice. Crucially, the Shiraz is co-fermented with 4% Viognier, a classic Northern Rhône technique that stabilizes color and enhances aromatic complexity. Fermentation begins naturally with indigenous yeasts, and the must undergoes a 19-day maceration in tank before pressing. The wine is then aged for 18 months in French oak barrels, of which 20% are new and 80% are older wood. Finally, the wine is bottled under vacuum to preserve freshness and ensure aging potential.