By Farr Viognier 2023

Winemaking and Drinking

In the rolling Moorabool Valley of Victoria, where cool maritime breezes meet rich limestone soils, a small vineyard quietly crafts one of Australia’s most captivating Viogniers. 

Origins

Gary Farr, having honed his skills with ten vintages at Domaine Dujac in Burgundy, brought a reverence for terroir and precision to this new Australian home. Joined later by his son Nick who further refined his craft overseas in France and California the Farr family transformed scattered parcels of land into a cohesive 130 acre estate, marrying history, geology, and patience.

The Viognier itself is a tale of careful stewardship. Grown on a mix of friable red earth over limestone and ironstone soils, the grape is notoriously delicate easily overwhelmed by heat and prone to losing its acidity. By Farr combats this by harvesting early, capturing bright, fresh flavors and lively acid that gives the wine its distinctive lift.

Winemaking

Winemaking is hands on and respectful of the grape’s personality. After a gentle two hour foot stomped skin contact, the juice is cold pressed and fermented naturally in barrels. Eleven months of aging, with subtle malolactic fermentation and periodic stirring, lends the wine a velvety texture and complexity without overpowering its varietal purity.

Tasting

The result? An aromatic wine that teases with ripe peach, apricot, and floral notes, balanced by a zing of ginger and a refined mineral backbone. It’s elegant but approachable, a wine that rewards patience with a long, satisfying finish. Some liken it to Chardonnay’s more exotic cousin, showcasing floral grace, stone fruit depth, and just enough spice.

Though the Viognier itself is modest in its awards roster, Nick Farr’s “Winemaker of the Year” accolade and the winery’s consistent acclaim in respected guides affirm the pedigree behind every bottle. By Farr Viognier stands as a delicate yet confident expression of place, family, and craft a quiet gem in Australia’s vibrant wine landscape.