To produce the Shiraz Geelong By Farr the fruit is hand picked with 20% left as whole bunches in the fermentation. The Shiraz is co-fermented with a small amount of Viognier. Fermentation began naturally and lasted for 19 days prior to being pressed. The wine is aged for 18 months in French oak, 20% of which was new, and is bottled under vacuum.
The Shiraz comes from the original By Farr vineyard, planted in 1994 on a north-facing slope which has red ironstone colouring on the surface and a limestone base. This is unlike their other vineyards which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north/south gaining full sun exposure throughout the day resulting in more perfumed, prettier wines and it is always the first vineyard to be harvested.
Behind By Farr there are winemakers Gary Farr and son Nick. Gary has made wine in Australia (at Bannockburn) and Burgundy (he worked 10 vintages at Domaine Dujac) since the early 1980s. Today, from 33 acres in Geelong, 80 kilometres southwest of Melbourne, they make small quantities of single vineyard Pinot Noir and Chardonnay that rank with Australia’s best.