Gary and Nick Farr focus on producing single-site cuvées from Victoria, spontaneously fermenting all of their wines within their gravity fed winery. Their Chardonnay is hand-picked and whole bunch pressed, followed by natural fermentation and aging in barrel. The wine shows notes of juicy peach and crisp green apple, marked by notes of flint, toast, and lemon curd. Chardonnay aficionados, you need to try this bottle.
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