By Farr ‘Farrside’
Pinot Noir 2018
Geelong, Victoria

$95.00

Fruit
Earth
Body
Tannin
Acid
Alcohol

Style: Red: Silky, succulent, seductive.

Producer: By Farr

Region: Geelong, Victoria

Grape: Pinot Noir

Vintage: 2018

Soil: Black volcanic soil over limestone

Farming: Sustainable

Oak: French oak (60% new)

Alcohol: 13%

Glassware: Burgundy Stem

Decant: Not required

Serving Temperature: 14 – 16°C

The Wine: The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Roughly 50% of the fruit will be destemmed and then cold soaked for four days. Nick uses only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60% new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.

wonderful density of fruits, but this is layered with pepper spice and a herbal twist. There’s a sweet oak underlaying the fruit, but it’s class. Vanilla, cedar, leather and nutmeg. The palate is tight with silky dark fruits. Luscious, but restrained. Certainly hard to put down and real winner here.

Sebastian Crowther MS

Producer Profile

Gary Farr is one of the most iconic winemakers in the country. He was responsible for taking Bannockburn Vineyards in Geelong to the startling heights it reached; one of the benchmark producers of Burgundian varieties in the country. His own label, By Farr, is considered to be Australia's leading producer of those same varieties. The Farr vineyards are based in the Moorabool Valley in Geelong, with a wide array of ancient soils resulting in small yields of incredibly intensely flavoured Pinot Noir, Chardonnay and Shiraz and Viognier. With Gary's son Nick now pulling the winemaking reigns alongside his father, this is a project set to dominate Geelong wine for years to come.

Description

Review

Style: Red: Silky, succulent, seductive.

Producer: By Farr

Region: Geelong, Victoria

Grape: Pinot Noir

Vintage: 2018

Soil: Black volcanic soil over limestone

Farming: Sustainable

Oak: French oak (60% new)

Alcohol: 13%

Glassware: Burgundy Stem

Decant: Not required

Serving Temperature: 14 – 16°C

The Wine: The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Roughly 50% of the fruit will be destemmed and then cold soaked for four days. Nick uses only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60% new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.

wonderful density of fruits, but this is layered with pepper spice and a herbal twist. There’s a sweet oak underlaying the fruit, but it’s class. Vanilla, cedar, leather and nutmeg. The palate is tight with silky dark fruits. Luscious, but restrained. Certainly hard to put down and real winner here.

Sebastian Crowther MS