2017 By Farr Farrside Pinot Noir 375ml
Geelong, VIC
Impeccable release of the great Farrside Pinot Noir. Nick Farr in career best form with this release.
$55.00
Out of Stock
About The Wine
The Farrside is a single vineyard Pinot Noir from vines planted in 2001 on the Farr Geelong estate, and it's a stunner.
The Farrside is the more structural and savoury of the three single vineyard Pinot Noirs produced each year in the By Farr range. The limestone and black volcanic soils on this site impart a darker and more broody element to the wine, the final product demonstrating one of Australia's great examples of the elusive balance of power and finesse that makes Pinot Noir one of the world's most beloved varieties.
The 2017 vintage of Farrside is exquisite. The near perfect season for Pinot Noir in the Geelong region resulting in a classic vintage of Farrside, one that will have a long and distinguished life.
This is will make an excellent addition to any serious collector's cellar, as well as a beautiful wine to open in its youth, should a special occasion arise.
About By Farr / Farr Rising
Gary Farr is one of the most iconic winemakers in Victoria, or indeed, the country. He was responsible for taking Bannockburn in Geelong to the startling heights it reached as one of the benchmark producers of Burgundian varieties in the country. His own label, By Farr, is quite simply one of Australia's finest producers.
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 making the wines, as well as taking his own Farr Rising label to monumental heights, this is a project set to dominate Geelong wine for years to come.
If you want to see one of the country's great winemaking families at work, anything by the Farrs will be one of the best examples of its kind in the country. Sheer class, guaranteed.
Geelong, VIC
From The Producer
The Farrside vineyard sits on a northeast-facing slope and consists of limestone topped with black volcanic soil. The vines were planted in 2001 and run east-west to protect the fruit from overexposure to the sun. The clones are a mixture of 114, 115, 777, 667 and MV6. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the darker soils and cooler growing conditions of the Farrside vineyard mean these grapes are picked 10 to 12 days after all others and produce a more masculine and edgy wine.
Vinification
The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50 per cent of the fruit will be stemmed and then cold soaked for four days. We use 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 per cent new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.
Blend : Pinot Noir (100%)
ABV : 13.5%
Closure : Cork
Drink Until : 2030
Bottle Size : 375ml
Geelong, VIC
Critic Reviews
"Each vintage of Farrside pinot noir exhibits more masculinity, structure and savoury components, while deep meaty, spicy and mineral flavours also continue to evolve. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish." - By Farr
"Strawberry, cherry, exotic spice, musk, bergamot, plenty of creamy oak. Medium bodied, intense orange and cherry flavour, with five spice and oak, fine dense silky tannin, and very good length with gentle grain of tannin holding sure, although the tart/sour acidity on the finish sits you on the edge of your seat to an extent, certainly as a young wine anyway. Fresh strawberry and spice in the aftertaste." - Gary Walsh (The Wine Front)
"A meld of Dijon clones and the domestic stalwart, MV6, this abuts the lauded Sangreal Vineyard, albeit, the vines are younger, of a cooler disposition and hailing from darker soils over a limestone substrata. Hand-harvested and fermented under the aegis of wild yeast with a good whack of whole-bunch fibre, this exotic and sturdy pinot was ten raised in Allier wood for 18 months or so, with a single racking. Darker fruit allusions in a pinot context, corralled by an expensive kirsch richness across the mid-drift, hints of orange zest acidity, ginger and ample clove, cinnamon and turmeric-clad tannins, slinky, a bit edgy and expansive." - Ned Goodwin MW (Halliday Wine Companion)
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