2013 Chardonnay
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Tasting notes
Mix of Dijon clones and Penfolds 58 clone. Red soil over limestone on an exposed north-facing slope, planted in 1994. Grapes were whole-bunch pressed, all solids were retained and the must was barrel-fermented with wild yeast in 30% new French oak. Some lees stirring to initiate malolactic fermentation. Racked, fined and lightly filtered before bottling 11 months after picking. Tasted blind. Very bright pale straw. Rather neutral nose with a hint of that trademark Australian yeast that used to be used and some wet stones underneath. Creamy and slightly salty. Not quite as much acidity as some. The merest hint of oak? Slightly bitter finish. Australia? (JR)
Critic scores
Jancis Robinson MW
Lisa Perrotti-Brown MW, Wine Advocate
More reviews and scores
The 2013 Chardonnay is exotically scented of guava, green mangos and pineapple with savory suggestions of marmite toast, buttered popcorn and roasted almonds plus a hint of struck flint. Medium-bodied with a gorgeous silky texture, it has wonderful purity and sophistication, finishing long and harmonious.
About the producer
Gary and Robyn Farr established their eponymous wine estate in the Moorabool Valley, Geelong, in 1994. Inspired by great Burgundy (and having done 10 vintages at Dujac), By Farr – now run by the next generation, Nick – crafts Pinot Noir and Chardonnay that competes with the best in the world.