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Father and son Gary and Nick Farr farm 130 acres of land in Victoria’s Geelong region, 36 of which are under vine. Here, cool breezes from Port Phillip Bay and winds from the west help to regulate the temperature, while dark, volcanic soils (atop limestone) ensure wines that maintain impressive freshness and coolness alongside ripeness of fruit. Gary and Nick have worked countless vintages in Burgundy, and have a particularly close relationship with Domaine Dujac in Morey-Saint-Denis. That Burgundian knowledge shines through in their wines.