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"body_html": "<p><em>“For Nick Farr, the focus is on viticulture at his family’s small property in the Moorabool Valley: the results are spectacular. The Pinot Noir and Chardonnay are world class wines while the Viognier would make the earth shake in parts of France. These wines are fine, delicate and precise.”</em> – <strong>Peter Forrestal, Gourmet Traveller WINE</strong></p>
<p><em>"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 about 15% left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4% Viognier with the Shiraz, the date determining whether or not the former is co-fermented and bleed 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, about 20% being new, and is bottled under vacuum.</em></p>
<p><em>Supple, hugely complex and spicy; black olive tapenade, graphite, ripe plums and cocoa. It has an open weave, not defined by oak, nor over-extracted. You might say this has been clearly guided by a Pinot Noir winemaker. It’s a seductive, wondrous Shiraz."</em><strong> –By Farr</strong></p>
<p>Style / Variety: Shiraz<br>Region: Geelong, VIC<br>ABV: 13.5%<br>Vol: 750ml<strong><br></strong></p>",
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