All fruit is hand-picked from the VSP trellising, with 20 per cent left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4 per cent viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20 per cent being new, and is bottled under vacuum.

Nestled in the cool and dry Moorabool Valley of the Geelong subregion in Victoria, South Australia, Wine by Farr, based in Bannockburn, crafts a diverse range of red, white, and rosé wines, showcasing the likes of Pinot Noir, Chardonnay, Shiraz, and Viognier, with Pinot Noir commanding around 90 percent of their meticulous production.

Their cool climate Shiraz, a testament to finesse and complexity, unfolds a tapestry of savoury, peppery, and earthy notes, complemented by abundant dark berries and plums, all seamlessly integrated with subtle oakiness—a masterfully orchestrated symphony that marks yet another triumph for the Farr family.

The Farr Rising Shiraz is not your typical Aussie Shiraz - it's not about showy oak or overt power, but one of balance, refinement and elegance without sacrificing any flavour. Savoury, peppery, earthy, with dark berries and plums in abundance and hints of oakiness, this is beautifully put together with all elements harmoniously working with each other.

Cool climate Shiraz with finesse and complexity plus. Yet another winner here for the Farr family.