Farrside By Farr Pinot Noir
Country: Australia Region: Geelong
Varietal: Pinot Noir Vintage: 2021
Colour: Red Style: Dry
Producer: By Farr
Description:
Winemakers Gary Farr and son Nick are behind By Farr. Gary has made wine in Australia (at Bannockburn) and Burgundy (he worked 10 vintages at Domaine Dujac) since the early 1980s. Today, from 33 acres in Geelong, 80 kilometres southwest of Melbourne, they make small quantities of single vineyard Pinot Noir and Chardonnay that rank with Australia's best.
The fruit for this Pinot Noir was hand- picked and sorted in the vineyard, then fermented in a stainless steel open top fermenter. 50% of the fruit was destemmed before a four day cold soak and then fermented dry in 12 days by using natural yeast. Pigeage occurred two to three times a day depending on the amount of extraction required. The wine was then placed in 50% new Allier Damy barrels by gravity. The wine was racked after secondary fermentation, then again at 18 months, before bottling.
Ageing Potential: 3-5 Years
Tasting Note:
The palate has sweetness and meaty flavours followed by minerally overtones enhanced by toasty oak. Firm yet delicate flavours with a long and savoury textured finish. Great weight and persistence on the palate.
Food Matches: Turkey / lamb / all on its own!
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Description
Country: Australia Region: Geelong
Varietal: Pinot Noir Vintage: 2021
Colour: Red Style: Dry
Producer: By Farr
Description:
Winemakers Gary Farr and son Nick are behind By Farr. Gary has made wine in Australia (at Bannockburn) and Burgundy (he worked 10 vintages at Domaine Dujac) since the early 1980s. Today, from 33 acres in Geelong, 80 kilometres southwest of Melbourne, they make small quantities of single vineyard Pinot Noir and Chardonnay that rank with Australia's best.
The fruit for this Pinot Noir was hand- picked and sorted in the vineyard, then fermented in a stainless steel open top fermenter. 50% of the fruit was destemmed before a four day cold soak and then fermented dry in 12 days by using natural yeast. Pigeage occurred two to three times a day depending on the amount of extraction required. The wine was then placed in 50% new Allier Damy barrels by gravity. The wine was racked after secondary fermentation, then again at 18 months, before bottling.
Ageing Potential: 3-5 Years
Tasting Note:
The palate has sweetness and meaty flavours followed by minerally overtones enhanced by toasty oak. Firm yet delicate flavours with a long and savoury textured finish. Great weight and persistence on the palate.
Food Matches: Turkey / lamb / all on its own!
