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    Farr Rising Gamay 2023

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    $67.00
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      This wine is full of flavour. The nose of the gamay is fruitful at first before opening up to reveal berry flavours with earthy and gamey notes. The palate is full of red berry fruits with savoury undertones. The structure is long, earthy and lingering. With vibrant acidy and defined tannins. Lots to love.

      The gamay was grafted onto own rooted cabernet vines, which were planted in 1999. The soil is black cracking clay soil, with a mixture of submerged volcanic pebbles and boulders at one end, and a more friable and slightly more vigorous chocolate-coloured soil at the other. The first fruit was picked during the 2014 vintage. The grapes are hand-picked and sorted in the vineyard, then placed in the tank as whole bunches. The tank is sealed and left for 10 days to ferment naturally and release carbonic fruit aromas. The fruit is foot stomped, pressed on days 11 and 12, and then placed in five-year-old barrels to finish the fermentation process. The wine is bottled eight months later.

      The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver. -  Nick Farr

      This wine is full of flavour. The nose of the gamay is fruitful at first before opening up to reveal berry flavours with earthy and gamey notes. The palate is full of red berry fruits with savoury undertones. The structure is long, earthy and lingering. With vibrant acidy and defined tannins. Lots to love.

      The gamay was grafted onto own rooted cabernet vines, which were planted in 1999. The soil is black cracking clay soil, with a mixture of submerged volcanic pebbles and boulders at one end, and a more friable and slightly more vigorous chocolate-coloured soil at the other. The first fruit was picked during the 2014 vintage. The grapes are hand-picked and sorted in the vineyard, then placed in the tank as whole bunches. The tank is sealed and left for 10 days to ferment naturally and release carbonic fruit aromas. The fruit is foot stomped, pressed on days 11 and 12, and then placed in five-year-old barrels to finish the fermentation process. The wine is bottled eight months later.

      The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver. -  Nick Farr

      Maker

      By Farr

      Varietal

      Gamay

      Country

      Australia

      Region

      Geelong, Victoria

      Vintage

      2023

      ABV

      13%

      Bottle size

      750ml

      Trusted by the professionals

      By Farr

      The By Farr winery, established by Gary Farr in 1994, has become one of the most prestigious names in Australian winemaking. Situated in the Geelong region, specifically in the Moorabool Valley, the winery is known for its meticulous, hands-off approach to winemaking. With a strong commitment to organic and biodynamic practices, By Farr is recognised for producing wines that are a true expression of their terroir, particularly Pinot Noir and Chardonnay. Gary Farr, a pioneer of Pinot Noir in the region, has passed down his expertise to his son, Nick Farr, who has now fully taken the reins of the winery. Under Nick’s leadership, By Farr continues to produce exceptional wines that have garnered critical acclaim both in Australia and internationally. Each bottle of By Farr wine reflects the family’s dedication to craftsmanship, sustainability, and the pursuit of perfection in every vintage.

      Tasting notes

      NOSE
      Berry, Earth, Gamey Notes

      Plenty of fruit to handle the savoury notes. Also shows smoke, twig and dried herb characters with red cherry all the way through.

      PALATE
      Red Berry, Savoury Notes, Vibrant

      Structured, with juicy red fruits rippling through with dried spices a plenty. 

      FINISH
      Red Berry, Savoury Notes, Vibrant

      The structure is long, earthy and lingering. With vibrant acidy and defined tannins.

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