FARR RISING SAIGNEE

Saignee, technically meaning “to bleed game meat or poultry”, refers to the way we ‘bleed’ juice for this wine. We allow the Farr Rising pinot noir fruit to sit in tank for two to three hours before bleeding free-run juice at a suitable colour for rosé production. This process concentrates the pinot ferment, but we also produce a barrel-fermented rosé. Natural barrel fermentation at cool temperatures is followed by full malolacitc fermentation. The wine is then placed in four- and five-year-old barrels for 10 months before being filtered and bottled.

We like to produce a very dry style of rosé, but with flavour and varietal sweetness. It has a salmon-pink hue, is perfumed with fruit and a lovely savoury, earthy palate, and has a long, dry structured finish. This is the perfect wine to have with food—or when pitching woo!

 

 

 

FARR RISING CHARDONNAY

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.

The site typically has citrus blossom, which lifts the well-integrated fruit and wet stone aromatics of this wine. The palate shows great drive, racy acidity, moving towards fine mineral elements. Chardonnay with understated power, length and subtlety from a very textured site with great balance.

 

 

 

FARR RISING PINOT NOIR

The Farr Rising pinot vineyard was planted in 2001 using a large mixture of rootstocks, but only three clones—MV6, 114 and 115. It is a very exposed and hungry north-facing slope, consisting of grey sandy loam mixed with an ironstone pebble (buckshot) at the top. This leads into black volcanic soil over limestone at the bottom of the vineyard.

The fruit is hand harvested, and then sorted in the vineyard. The fruit is fermented in an open-top fermenter, and an average 60 to 70 per cent of it is destemmed. The wine is placed in 20 to 30 per cent new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled. Over time, the site has shown that it can certainly stand up to its bigger brothers.

The wine typically shows a soft perfumed nose, which begins to build. The palate has sweetness, followed by mineral overtones enhanced by toasty oak, and firm flavours with a long and savoury finish. This is a gem of a wine, with ageing potential of five to eight years from most vintages.

 

 

 

 

FARR RISING GAMAY

The gamay was grafted onto rooted cabernet vines, which were planted in 1999. The soil is black cracking clay soil, with a mixture of submerged volcanic pebbles and boulders at one end, and a more friable and slightly more vigorous chocolate-coloured soil at the other. The first fruit was picked during the 2014 vintage.

The grapes are hand-picked and sorted in the vineyard, then placed in the tank as whole bunches. The tank is sealed and left for 10 days to ferment naturally and release carbonic fruit aromas. The fruit is foot stomped, pressed on days 11 and 12, and then placed in five-year-old barrels to finish the fermentation process. The wine is bottled eight months later.

The nose of the gamay, so far, is fruitful at first before opening up to reveal berry flavours with earthy and gamey notes. The palate is full of red berry fruits with savoury undertones. The structure is long, earthy and lingering. With vibrant acidy and defined tannins, this wine is full of flavour.

 

 

 

 

FARR RISING SHIRAZ

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.