Vineyard: The ‘Farvie’ vineyards sits on ironstone gravel hill tops above the Frankland River and produce wines that have a distinctly ferrous character – a character we strongly associate with the highest quality Frankland River fruit. Bush vine viticulture is a particular passion for Swinney and, with the right site selection and varieties, produces some of the most site-specific fruit we have ever seen. Growing vines this way is labour intensive and requires a lot of dedication and patience. Everything must be done by hand, but the lower yield and greater effort is worth it.
Vinification: The fruit was hand-picked from two plots of 21-year old Syrah vines on ironstone gravel soils at hilltop sites within the Swinney Frankland River vineyard. Berries were sorted and gravity-fed to a French oak vat and two demi-muid barrels. The wine comprises 55% whole-bunch wild fermentation to develop distinctive structure and texture, while promoting bright, spicy aromas. The wine spent 11 days on skins prior to basket pressing directly to ﬁne grained large format French oak (35% new), in which it was matured for 11 months prior to bottling with minimal sulphites, no fining and light filtration.
This both looks and smells dark purple. On the nose, whortleberry, aronia and purple grape at first; revealing nuances of clove, star anise, stargazer lily, musk, leather and iron as it opens in the glass. In the mouth, it is super-refined: intense and concentrated in flavour, while having gorgeous soft succulence of texture. There is a sprinkling of powdery tannin – discernible but oh so delicate. Undoubtedly a great wine, it would be intriguing to watch this evolve for 15 years or longer – but it’s oh-so irresistible already. Utterly harmonious. Farvie Syrah is a selection of fruit picked exclusively from the ‘morning’ side of the vine rows, which ripens more slowly and gently than fruit exposed to the afternoon sun.
bold, spice driven wine like this can hold up to the intense flavors of slow-roasted barbecue pork. A great cut for this might be a pork shoulder where it is a rich umami-driven piece of meat. Try spicing this type of meat with pepper and cumin to bring out the fruitiness in the wine.