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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.
Roast Chicken
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.
