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2021 Swinney 'Farvie' Syrah

2021 Swinney 'Farvie' Syrah

The 2021 Farvie Wines are available on allocation.

Erin Larkin, robertparker.com, April 23
"The 2021 Farvie Syrah is lighter and finer than the Mourvèdre, yet it is darker in the glass and more mouthfilling. I suppose, in some ways, the flavor profile here is more expected, yet the tannic structure of the thing is more refined and sleek than I have seen in previous vintages. There are notes of blackberry, star anise, iodine, blueberry, licorice and a slash of bone broth. It also has black pepper and aniseed, but not in the warm-climate framework that we are used to seeing/experiencing from regions like Barossa or McLaren Vale. It is odious to compare, I concede, but important from a contextual standpoint. This is Frankland, with its own signature. Syrah continues to be sourced from the two blocks—Powderbark and Wilsons Pool, both home to the WA clone—the Houghton massal selection. This saw no new oak (as per usual), and comes in at a very modest 13.5% alcohol. It is a profoundly elegant wine now, but it will only be better, more complex, more svelte and more complete as time wears on." 97+/100

Matthew Jukes, www.matthewjukes.com, May 23
"I have tasted all of the back vintages of Farvie Syrah, so I have a firmly held frame of reference for this wine. This means this is a cooler and more classically-shaped vintage within a relatively cool wine-growing region. Picked from the very best parcels of fruit, the flavours are pristine, with elevated herbal details and mouth-watering mintiness. Again, an iron-rich, bloody core to this elemental wine pins your palate down while it strides around, purposefully making itself heard. This is a medium-weight wine with so much expression and buoyancy that it comes across as refreshing and uplifting. Then, the tannins come in and nip away at your taste buds, adding salinity and tension.  A little behind the Mourvèdre in terms of drinking, this is a stunning Farvie Syrah, and I anticipate it will need a couple of years to find its true equilibrium. Refined, smooth, timeless and cultured, this is a stellar interpretation of this noble grape, and it perfectly conveys its character with magnificent control and uncommon immediacy. " 19/20

Ray Jordan, WA Business News, June 23
"Has a high-end black pepper and perfume character with a little Chinese five-spice character on the nose. A beautiful medium-weight palate which is effortlessly long and precise. Elegant, fine-boned tannin sync with the black fruits.  No new oak has been used and the aim is clearly to capture the essence of Frankland, which it does. It is probably the most immediately approachable of the Farvies so far with its harmony and softness. There is a brilliance and vibrancy about it." 98/100

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Wine Specs
Frankland River
Harvest Date
24th March & 30th March
10+ years
Bottling Date
March 2022
Residual Sugar
1.0 g/l
Alcohol %
Wine Profile
Tasting Notes
Deep inky crimson with purple hues Punchy, aromatic and complex with a distinct black pepper spice complemented by blueberry fruit, mulberries and nori seaweed. Medium to full bodied the underlying fruit intensity and complexity define a distinct personality. Dark, mineral, briny, spicy, earthy, and black fruited the palate is textural with mouthcoating tannins with resplendent fruit clarity and overall length.
98pts Ray Jordan, 19/20 Matthew Jukes, 97+pts Erin Larkin
Vineyard Notes
This fruit was sourced from two blocks of dry grown, vertically trellised Syrah. Only a selected area of soil in both blocks is farmed for Farvie in a way that nourishes and balances the fruit to optimum levels to allow dry farming. The use of shadecloth on the side of the vines facing the afternoon sun, rigorous shoot positioning and bunch selection further refine the unique expression so critical to the personality of this fruit.
Production Notes
The fruit was hand-picked, berry sorted and gravity fed to a French oak vat and two demi-muids. We incorporated 58% whole bunches followed by wild fermentation to build structure and texture while promoting the bright and spicy aromatics. The wine spent 12 days on skins prior to pressing directly to fine-grained, large format, seasoned, three and four-year-old French oak, followed by aging for 11 months prior to bottling. The wine was made with minimum effective Sulphites, it is unfined and minimally filtered.
220 Dozen