A very firm structure with more savoury components than the other two pinots from By Farr. With a balanced array of red and black fruits, it is fresh and edgy. Deep meaty, spicy and mineral flavours continue to evolve thanks to the character of the vineyards. A firm yet delicate wine with a long and textured finish.
- Feature(s): Sustainable, Vegan, Vegetarian
- Winemaker: Gary and Nick Farr
- Alcohol (ABV): 14 %
- Case barcode: No
- Bottle barcode: No
A variety of viticultural techniques are used at By Farr, from cover cropping and mulching to eliminate herbicides and conserve moisture, to only using organic sprays. This wine is from a selection of the newer plantings which are on the most northerly side of the vineyard. Soils are black volcanic soil over limestone. The vines run east to west to shade the fruit from over exposure and are a mixture of 114, 115, 777, 667 and MV6 clones. This vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a chunky, edgy wine.
In 2015, the overall season was quite balanced in terms of temperature and rainfall. By mid to late January the vines looked great and after much canopy maintenance they were in perfect balance. An early February summer storm finished the season off nicely and fulfilled the season’s potential. The texture and structure of the 2015 wines can be accredited to the mild to cool weather experienced during February.
The fruit 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. It was racked after malolactic fermentation, then again at 18 months, before bottling.
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. Their three vineyards are Sangreal, Farrside and Tout Pres. Grapes are hand harvested and they use mainly whole bunch fermentation to lift aromas and give texture and structure on the palate.