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.

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.

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.

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.

An amazing smoothness and calmness that stretches the length of the palate, surrounded with textured fruit and mineral elements.

Tightly packed combination of plums and undergrowth with an edgy acidity - and one of the By Farr team's favourite drops.

Juicy and vibrant, bursting with red berries, a touch of spice, and a smooth finish.

Juicy red berries, a touch of spice, and silky smooth. An elegant and delicious Pinot Noir.

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.

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.