Geelong G.I. --- Australia --- "By Farr"




Geelong is one of the iconic wine regions of Australia in the state of Victoria. Is located in the Port Phillip Bay area an hour from Melbourne. This region has vines planted from 1845 due to Swiss vigneron immigration.
This region is home to a multitude boutique family with a different geographical latitude from a cool climate area with long cool and dry autumns, low rainfall with plenty of diversity from their subzone.
Maritime microclimate in the Bellarine and the Surf Coast zone with mainly Riesling, Sauvignon Blanc, and Pinot Gris.
To the north, inland you will find the Moorabool Valley subregion with quartz gravel through a red volcanic soil, ironstone (called buckshot) with grey sandy loam with a heavy clay base, and volcanic lava rock. The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight.

The Producer always stood up from me in this region is By Farr located near Bannockburn in the Moorabool Valley.
Gary and Robyn Farr purchased this property in 1994.  With a mixture of different clones and rootstocks, the grape varieties grown in their property are Viognier, Chardonnay, Pinot Noir, Gamay, and Shiraz.

The Cuvee I love most from them is Sangreal by Farr
The vineyard sits on a northeast-facing slope and consists of limestone topped with black volcanic soil. The vines were planted in 2001 and run east-west to protect the fruit from overexposure to the sun. Harvest is done by hands and selected in the vineyard, the primary fermentation is done in an open tank. Between 40 to 50 percent of the fruit is a whole cluster and all the fermented are cold soaked for four days.  Pigeage ( a French word that literally means "punching down". The term refers to a wine-making process, which takes place during the initial stages of fermentation when the cap of the grape (skin, stem, and seeds) is done two to three times a day depending for extraction required, and the wine is then placed in 50 to 60 percent new Allier barrels by gravity. The aging time is 18 months.

2011 Pinot Noir 


considering this was a truly wet vintage
the wines were showing earthy element with decay dry red fruit. However, the palate had a tension backbone with good fresh acidity. Minerality on this vintage was more sandy and wet earth on the nose and autumns leaves with compact wet soil on the palate. 
Complexity is the commune denominator of this Producer. 

2016 Pinot Noir 

This was a pretty color ruby and translucent, nose highly aromatic and complex with dark cherry, red juicy plum, sweet spice ginger, cinnamon, licorice, cigar box, and stony minerality with an edge of orange citrus peel infused in vermouth. Palate full of energy with long persistence aromatics, fresh acidity will dress the wine with a complex aroma  of red fruit and savory minerality. A truly good wines.


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raffaele mastrovincenzo
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wine / spirit / lambic / drinker

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