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2015 Farr Rising Chardonnay

product
Cracka Rating

RRP $60.00 per bottle

Our Price $60.00

Case Price

$360.00 (6 x 750ml)

cracka review

The Farr Rising label continues to gain momentum with each new release using the best fruit from Geelong and the Mornington. Nick Farr has been inspired by his father’s work on the By Farr label, and it’s obvious that the winemaking skills have definitely been handed down in this winemaking family. This is modern Chardonnay showing a lean minerality and nicely integrated French oak. On the palate it’s unashamedly European with texture, length and natural acid providing defining features.

expert reviews

James Halliday (2011 Vintage) says
To 2015
Australian Wine Companion 2014 Edition
94
James Halliday (2010 Vintage) says
Vibrant green hue; a simply stunning array of nectarine, spice, charcuterie and well-handled oak are on the bouquet; the palate is rich and generous on entry, tightening up across the palate, with a complex texture that lingers elegantly on the extraordinary long finish; this is one of the most exciting and complete chardonnays to have come out of Australia.
To 2025
Australian Wine Companion 2013
98
Rob Geddes MW (2010 Vintage) says
Generous but not heavy intense detailed flavours with creamy texture keeps its freshness and gains flavour complexity over the short term.
2014
Rob Geddes MW
88
James Halliday (2009 Vintage) says
Gleaming green-straw; an intense, vibrant and in-your-face style; grapefruit, white peach and melon are all fused together, oak a silken web around the fruit. This is the young bull.
Australian Wine Companion 2012 2011
95
Rob Geddes MW (2009 Vintage) says
Generous but not heavy intense detailed flavours with creamy texture keeps its freshness and gains flavour complexity over the short term.
Rob Geddes MW
90
Nick Stock (2008 Vintage) says
Plenty of oak here and a lot of complexity too, made in an unashamedly Burgundy-inspired style, with all the winemaking tricks in play. Very solid palate with a convincing textural ride through the finish; cashew and peach, nectarine, richer but stylish. Vanilla and gentle nougat to close.
The Penguin Good Australian Wine Guide 2010 2009
92
James Halliday (2008 Vintage) says
Gold-green; a particularly rich and complex example of a chardonnay that is always built in layers, as deep as it is long; fully flavour ripe at 13%, it has seamlessly absorbed the oak inputs (and, so far, cork).
Australian Wine Companion 2011 2010
96
Rob Geddes MW (2008 Vintage) says
Generous but not heavy, intense detailed flavours with depth, keeps its freshness and gains flavour complexity over the short term.
Australian Wine Vintages 2010
92
Rob Geddes MW (2007 Vintage) says
Generous but not heavy, intense detailed flavours with depth, keeps its freshness and gains flavour complexity and acidity with low oak.
Australian Wine Vintages 2010 2009
92
Jeremy Oliver (2006 Vintage) says
A charming, balanced and mineral young chardonnay whose sweet fragrance of grapefruit, melon and lemon knits tightly with restrained vanilla and clove-like oak and undertones of smoked bacon and wheatmeal. It's long, fine and chalky, with buttery, funky nuances beneath its piercing citrusy fruit. Juicy and generous, it's tightly honed with mineral acids and a fine extract of chalky phenolics, finishing with Macon-like freshness and savoury qualities.
Australian Wine Annual 2009 2008
94
Rob Geddes MW (2006 Vintage) says
Generous but not heavy, intense detailed flavours with depth, keeps its freshness and gains flavour complexity over the short term.
Australian Wine Vintages 2010
87
James Halliday (2005 Vintage) says
Like father, like son; shares many attributes with the by Farr Chardonnay, perhaps a little less complex and powerful, but also more lively with piercing citrus and nectarine fruit.
Australian Wine Companion 2008 2007
95
Jeremy Oliver (2005 Vintage) says
Complex and heavily worked, this shapely, finely structured and impressively textured chardonnay is still all about its fruit. Backed by sweet buttery and vanilla oak, its intense grapefruit, white peach, nectarine and quince-like flavours are backed by creamy leesy qualities, fine powdery phenolics, and suggestions of butterscotch. It finishes with lingering hints of lemon sherbet and refreshing acidity.
Australian Wine Annual 2008 2007
91
Rob Geddes MW (2005 Vintage) says
Generous but not heavy, intense detailed flavours with depth, keeps its freshness and gains flavour complexity over the short term.
Australian Wine Vintages 2010
90
James Halliday (2004 Vintage) says
Complex but controlled barrel ferment aromas, with some pleasing touches of French funk; an elegant, highly focused and long palate, with excellent citrussy acidity to close.
Australian Wine Companion 2007 2006
95
Jeremy Oliver (2004 Vintage) says
A warm, smooth, generous and creamy chardon-nay whose fresh aromas of quince, melon and cumquat are backed by suggestions of fig, wheatmeal and lightly charry, buttery vanilla oak. There's perhaps some excessive bacony and toffee-like malolactic influence on the palate, but its broad and juicy expression of peach/melon fruit culminates in a nutty, savoury finish. It finishes a little warm and spirity, but with a lingering core of fruit.
Australian Wine Annual 2007 2006
90
James Halliday (2003 Vintage) says
Still very fresh and lively nectarine, white peach and grapefruit; excellent acidity drives the long, lingering palate.
Australian Wine Companion 2007 2006
94
James Halliday (2002 Vintage) says
A stylish, intense, complex yet subtle interplay of citrus/melon fruit and oak; great acidity.
Australian Wine Companion 2005 2004
94
James Halliday (2001 Vintage) says
Light to medium yellow-green; subtle but complex barrel-ferment French oak girdle tight nectarine fruit on the bouquet; the palate is similarly tightly knit, with hints of mineral, and still very youthful; should age with elegance in the French mode
Australian Wine Companion 2004 2003
91

winemaker's notes

The Farr Rising Chardonnay sits next to the Farr Rising pinot noir vineyard. Unlike the black soil of the latter, however, the chardonnays' soil has a large proportion of grey loam. This vineyard is more protected than other sites because of its undulation, but fertility and growing levels remain very low. The clones used for the chardonnay are a mixture of Dijon clones and Penfolds 58, all planted in 2001.

The fruit is hand-picked and whole-bunch pressed. All the solids are then collected and chilled before being put to barrel. The new barrel percentage of 20 to 30 per cent can consist of Allier and Vogue French forests. A natural fermentation will occur at cool temperatures over the next two months, and once this is finished a small amount of stirring helps start malolactic fermentation. After 11 months in barrel, the wine is racked, fined, and lightly filtered before bottling.

The site typically has citrus blossom, which lifts the well-integrated fruit and wet stone aromatics of this wine. The palate shows great drive, racy acidity, moving towards fine mineral elements. Chardonnay with understated power, length and subtlety from a very textured site with great balance.