Australian Rose

Landing Tuesday 30 April "Farr is upfront about a process hidden by some others: the destemmed pinot is taken to tank and after 2-3 hours the juice is run off for the rose, leaving the must more concentrated than it would otherwise be (for the Pinot), with wild fermentation in used oak followed by 10 months maturation. Farr also thumbs its nose to natural winemakers by filtering the wine pre-bottling. It's light, bright salmon-pink, it is by far more intense and 'winey' than most roses, fruit-sweet, but bone dry. Terrific rose." JH 95 Saignee, technically meaning “to bleed game meat or poultry”, refers to the way we ‘bleed’ juice for...

Just Released - Landing Tuesday 30 April 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...

"Boasts attractive perfumes of rose petals and raspberries and then adds to this in the mouth with crisp apple and dried spice/leaf notes. Well balanced to boot." Sangiovese grapes, from Oatley family vineyards at Mudgee, are generously flavoured, producing a wine that is soft and dry, with juicy red fruit characters. This delicious wine cries out for an antipasto platter or a bucket of prawns. WINEMAKING NOTES: Produced specifically as a rosé wine by pressing the red sangiovese grapes as if to make a white wine, minimising the phenolics and retaining the bright clean fruit flavours. It has been deliberately made at the drier end of the...

2017 Rosé - one of the best. James Halliday 94 points. “Pale salmon-crimson. Bursting to impress on both the nose and in the mouth. Raspberries, strawberries, anise and dried spice, a cut of apple-like acidity ramping the freshness further. 100% Barossa Valley. 100% delicious. They could give a money-back guarantee on this and never have to refund a cent.” James Halliday. Wine Front 93 points. Surprised to see this hit the WF pages so late in the season, and, shock horror, a $1 increase on RRP! That buck is likely going into the ‘proper’ winemaking going on in this wine, or at least, the elevation in quality, and decrease in...