Farr Rising Saignee Rose 2025

Ask any serious wine drinker to name their top 5 Aussie Rose's ever, Nick Farrs little drop of wonder will most likely be on the list.  Saignee (bleed) free-run juice from the Rising Pinot fruit, in a barrel for a natural ferment, full malo and some old oak maturation to round out the edges and viola, an awesome Pinot Rose with richness, purity and length.

In their words - Saignee, technically meaning “to bleed game meat or poultry”, refers to the way we ‘bleed’ juice for this wine. We allow the Farr Rising pinot noir fruit to sit in tank for two to three hours before bleeding free-run juice at a suitable colour for rosé production. This process concentrates the pinot ferment, but we also produce a barrel-fermented rosé. Natural barrel fermentation at cool temperatures is followed by full malolacitc fermentation. The wine is then placed in four- and five-year-old barrels for 10 months before being filtered and bottled.

We like to produce a very dry style of rosé, but with flavour and varietal sweetness. It has a salmon-pink hue, is perfumed with fruit and a lovely savoury, earthy palate, and has a long, dry structured finish. This is the perfect wine to have with food—or when pitching woo!