From the Moorabool Valley in Geelong, this exquisite wine has been developed to perfection by head winemaker Nick Farr. Beautiful complexity on the palate with hints lemon and grapefruit, tied together with slights of vanilla, nutmeg and smokey popcorn. Perfect with white fish, lemon and herb chicken pastas & risottos.
From The Winery
The Farr Rising chardonnay comes from the same site as the pinot noir, a split block of black soil over limestone and grey sandy loam with iron stone planted 2001. A very exposed and hungry north facing slope. The clones used for the chardonnay are a mixture of Dijon clones and Penfolds 58.
Fairly pronounced nose with lemon rind and grapefruit, buttered popcorn, nutmeg, vanilla; smoky too. Full flavour on entry, ripe fruited - pineapple, yellow citrus, cantaloupe, plenty of body too. It has a bit of chalky grip on the finish, and nutty and popcorn notes too. Good length, sweetly attractive. Plenty of complexity here, and bags of aroma and flavour.
94 Points - Mike Bennie, The Wine Front "The original site, and for Nick Farr the most pronounced in intensity. It’s where the deeper, more porous limestone is found in that hungry looking estate. Planted 1994. About a third new oak. Mellow wine of elegance, austerity, freshness and cool feel. Nougat whiffs on white flesh stone fruits, citrus, fern leaves, faint spice. Meshed oak spice in clean, fine boned stone fruit and mineral feel. Understated, complex, so fine. Wonderful wine."
92 Points - James Halliday, The Wine Companion "A mix of 15yo clones, hand-picked, wild-fermented in French oak, matured for 11 months. Starting to colour up; I don't know how much new oak was used, and at the end of the day it doesn't matter. This has ended up quite oaky and/or with some cork contribution - not taint, not oxidised, simply the taste of cork. I may be deluding myself, after all, I am a cork Nazi."
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