The 2025 release marks the commercial debut of Nick Farr’s Garganega, a project born from the family's deep appreciation for the Soave styles of Northern Italy. Planted on a north-facing slope of grey sandy loam over a limestone and ironstone base, the vines produced fruit in 2025 defined by "detailed austerity" and high natural acidity. The wine underwent a split natural fermentation—half in stainless steel and half in seasoned French oak—followed by ten months of maturation on fine lees to build a sophisticated, creamy texture without overshadowing the variety's intrinsic freshness.

 

It presents a vibrant aromatic profile of white florals, preserved lemon, and orchard fruits like nashi pear and green apple.

 

The palate is characterized by its high-toned energy and a distinct saline, mineral drive that persists through a focused finish.

 

Leading critic Gary Walsh of The Wine Front gave it 93 points, noting its "nerve and energy" and describing it as having "high natural acidity, but with a soft creaminess that's just enough."