WINNER, GOURMET TRAVELLER WINEMAKER OF THE YEAR ‘The Shiraz fruit comes from the original By Farr vineyard, planted in 1994. It lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20 per cent left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4 per cent viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20 per cent being new, and is bottled under vacuum. One of our most Rhone like Shiraz’s, more complex herb over the fruit than usual - this has alluring depth. Something a little elusive drawing you in – perhaps the earthy beautiful Shiraz complexity (all kinds of cherries and some mocca and meaty notes) complicated by heady white floral Viognier perfume. Lifted fresh fruit strikes the palate straight away - plush in feel but there's a lovely core density - not chewy, but substantial like firm fruit flesh, with good energy chasing it through and keeping it lithe. Fine tannins; finish bright with fresh flavour and dash of creamy oak.’ Nick Farr