2024 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 coll...Read More...
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.
It’s a suggestion of a golden flash in the glass. That first interaction makes it pleasing and generous. The nose is faint yellow apple, something peppery, white chocolate, celery leaf, dried mango and baking spice. That sounds like an overreaction, but it’s what I got. Obviously, these are flashes, like a flickering light that begins to illuminate a shape. The palate helps to fill in the gaps. The apple becomes more like white peach, the edgy spice frames the palate just so, and the acid and fruit weight go on and on harmoniously. That’s the end game I guess, interest and balance, and the wine making you want another sip. This wine does just that. - Nick Farr, Winemaker.
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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.
It’s a suggestion of a golden flash in the glass. That first interaction makes it pleasing and generous. The nose is faint yellow apple, something peppery, white chocolate, celery leaf, dried mango and baking spice. That sounds like an overreaction, but it’s what I got. Obviously, these are flashes, like a flickering light that begins to illuminate a shape. The palate helps to fill in the gaps. The apple becomes more like white peach, the edgy spice frames the palate just so, and the acid and fruit weight go on and on harmoniously. That’s the end game I guess, interest and balance, and the wine making you want another sip. This wine does just that. - Nick Farr, Winemaker.