Viognier, Geelong IG, by Farr - 2022

Viticulture

The By Farr viognier consists of a blend of fruit from two vineyards. The first is the original house block, planted in 1994, which is friable red soil over limestone leading to sandstone. The second vineyard is a younger planting of unknown clones in red ironstone soil.

Oenology

Viognier is foot stomped and left for two or more hours on its skins to extract the phenols, flavour and texture. The fruit is then pressed, cooled and put straight into barrel with all solids for a natural fermentation. Gentle stirring during the end of autumn encourages malolactic fermentation, which softens the finish by converting the tart malic acid to lactic acid. The wine is then racked, fined and filtered. It is ready to be bottled 11 months after harvest.