Father-son duo Gary and Nick Farr produce single-site cuves from Victoria, focusing mostly on Pinot Noir and Chardonnay. All fruit is spontaneously fermented and vinified in their gravity-fed winery. Fruit for their entry-level 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.