Crisp and zesty Australian Chardonnay bursting with citrus and stone fruit flavours.

Fresh, pure, dry and textural. One of the rising star white varieties of McLaren Vale. Made mostly in tank to preserve the aromatic and varietal freshness, a small proportion was fermented and aged in old French barrels to enhance the texture and complexity.

A layered and quietly authoritative Beaune Blanc, offering generosity without losing its Burgundian line.

Crisp Tassie chardonnay with white peach, lemon and a subtle creamy finish. Fresh, easy drinking and nicely balanced.

Excellent colour with medium to deep density and purple hues. Lovely sweet cedar and blackcurrant notes from the Cabernet and background vanillin and nutmeg from the French oak. Sweet fruit up front on the palate with Turkish Delight and dark pastille flavours. Fine tannins carry to finish. An immensely enjoyable wine that will reward cellaring.

Excellent colour with medium to deep density and purple hues. Lovely sweet cedar and blackcurrant notes from the Cabernet and background vanillin and nutmeg from the French oak. Sweet fruit up front on the palate with Turkish Delight and dark pastille flavours. Fine tannins carry to finish. An immensely enjoyable wine that will reward cellaring.

White peach flavours initially and soft cashew, vanillin oak feature on the palate.

By combining those two characteristics we get a really classic Grüner Veltliner with both finesse and a certain vigor.

This is our best selling chardonnay!

White stone fruit flavours with a good acid backbone and great use of oak.

This is a classic style chardonnay but one of the good ones that survived past the 80's!

This is our best selling chardonnay!

White stone fruit flavours with a good acid backbone and great use of oak.

This is a classic style chardonnay but one of the good ones that survived past the 80's!

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.

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

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.

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.