The Winemaker
Our Winemaker at Farrell Estate Wines is Janel Farrell (nee Carruthers), she is a mother to Finn William (3.5 years old) and Oliver Hugh (8 months old) and has over thirteen years experience in the Wine Industry from small premium to large commerical wineries.
Janel was also President of the Mildura Boutique Wineries Association Inc. (MBWAI) for 2006/2007
Janel holds a Bachelor of Science (Applied Biology) which she completed with Victoria University of Technology- it was after these studies she formally entered the Wine Industry in 1995 as Microbiologist and commenced a Master of Science (Biomedical Sciences) with Curtin University, Perth.
After moving from Perth she then spent five years with Southcorp Wines, initially as Graduate Scientist and then as Winemaking Laboratory Supervisor at Penfolds Wines in the Barossa Valley. It was here Janel's passion for winemaking surfaced. She moved to Barossa Valley Estate as their Assistant Winemaker and took on further studies, Bachelor of Applied Science (Wine Science) with Charles Sturt University.
Janel finally moved back to her home town to join the Winemaking team at McGuigan Simeon Wines - Buronga Hill Winery, marry her fiancè Chad Farrell and start Farrell Estate Wines with her family.
Since having Finn in July 2004 and leaving McGuigan Simeon Wines, Janel has been consultant winemaking in Sunraysia for a number of smaller Boutique Wineries, she also spent a vintage with Pernod Ricard – Orlando Wines in 2008 and hence has been able to experience the overall quality of fruit from the district and different wine styles.
Janel has a tremendous passion for wine, which is evident when attending a tasting of the range of Farrell Estate Wines.
The Winemaking
Traditional Winemaking is the key to Farrell Estate Wines. The fruit is hand selected and harvested. Each vineyard is carefully monitored to ensure harvest takes place at the correct time - ensuring optimum flavour and quality.
The grapes are gently crushed/destemmed then fermented in open fermenters. The ferments are plunged regularly and monitored to ensure optimum flavour, complexity and colour. The fruit is gently basket pressed at approx. two baume and allowed to complete primary and secondary fermentation in the American and French Hogshead barrels.
On completion of secondary fermentation the wine is left on lees for approximately one month, then racked off gross lees.
The barrels are racked between two and three times a year and monitored on a regular basis to ensure optimum quality is maintained. The wine remains in barrel for a minimum of ten months prior to filtration and bottling.
Since 2000 Janel has been co-fermenting (Cabernet Sauvignon, Shiraz and Merlot) the winegrapes for the heljan label. Janel believes doing this optimises the complexity and characteristics of the wine allowing each of the varieties positive characteristics to marry and produce an outstanding wine - try it for yourself!
Best Enjoyed Among Family and Friends.
Baume
Co-Fermentation 
