SUPER LIMITED! Lifted notes of bright red and blue fruits, violets and earthy spice, along with aniseed and darker herbals - the textural palate is elegant with a supple mouthfeel and structural tannins.

The burn cottage estate pinot noir is a pale ruby coloured wine, It tastes of cherry, rasberry and spicey wild strawberry. This wine is very concentrated and intense with the scent of sweet fruits. This wine is best served with beef and poultry.

Burn Cottage Moonlight Race Pinot Noir shows enticing bright fruit notes with cherry, rosehip and spice box aromas, but there are also rich earth and dark savoury notes here.

The palate is one of elegance, concentration and power, while supple, harmonious tannins give wonderful persistence to the wine.

Pale rose-red in colour.

Beautifully perfumed, showing floral, savoury and sweet aromas of sour cherries, cinnamon/nutmeg spice and earthiness.

The palate is delicate and light with great complexity and flavour.

Whole bunch adds lift and savouriness, with red berry fruits, and sweet nutmeg spice layered with subtle new oak.

This is a more luscious style of Pinot Noir that will benefit from a couple of years’ bottle age.

Saignee, technically meaning “to bleed game meat or poultry”, refers to the way we ‘bleed’ juice for this wine. We allow the Farr Rising pinot noir fruit to sit in tank for two to three hours before bleeding free-run juice at a suitable colour for rosé production. This process concentrates the pinot ferment, but we also produce a barrel-fermented rosé. Natural barrel fermentation at cool temperatures is followed by full malolacitc fermentation. The wine is then placed in four- and five-year-old barrels for 10 months before being filtered and bottled.

By farr Sangreal Pinot Noir is a unique wine, the taste is earthy and lightly smokey. It has the scent of dark cherries and is recommended to be served with beef or poultry.

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.

A deliciously mineral and slippery drink. An array of citrus and complexity lined with a fantastic backbone of acidity. Perhaps a bottle to be consumed by yourself.

A deliciously mineral and slippery drink. An array of citrus and complexity lined with a fantastic backbone of acidity. Perhaps a bottle to be consumed by yourself.

The Farr Rising Pinot Noir has strong aromas of licorice. it has the taste of fresh fruit with an earthy finish.

Saignee, technically meaning “to bleed game meat or poultry”, refers to the way we ‘bleed’ juice for this wine. We allow the Farr Rising pinot noir fruit to sit in tank for two to three hours before bleeding free-run juice at a suitable colour for rosé production. This process concentrates the pinot ferment, but we also produce a barrel-fermented rosé. Natural barrel fermentation at cool temperatures is followed by full malolacitc fermentation. The wine is then placed in four- and five-year-old barrels for 10 months before being filtered and bottled.

A deliciously mineral and slippery drink. An array of citrus and complexity lined with a fantastic backbone of acidity. Perhaps a bottle to be consumed by yourself.

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.