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Geelong, Victoria
The fruit is hand-picked and sorted in the vineyard, then into an open-top fermenter. Between 40 to 50 per cent of the fruit will be stemmed and then cold soaked for four days. Only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (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. 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 loads of character. This is a firm yet delicate wine with a long-textured finish. Pair with a duck and pork terrine or mushroom and truffle gnocchi.
The fruit is hand-picked and sorted in the vineyard, then into an open-top fermenter. Between 40 to 50 per cent of the fruit will be stemmed and then cold soaked for four days. Only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (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. 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 loads of character. This is a firm yet delicate wine with a long-textured finish.
Pair with a duck and pork terrine or mushroom and truffle gnocchi.
Varietal / Blend: Pinot Noir
Decant: Recommended
Closure: Cork
Farming Practices: Practising Organics
The Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria’s first vineyards here in the early 1800s. The rich volcanic soil and continental climate at our estate produces premium fruit with a flavour, bouquet and colour that is unique to our surrounding area. Gary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds.
The final piece of the puzzle, which links the two blocks of land, was purchased by Nick and Cassie Farr in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.
Nick and Gary Farr stand side by side, but aren’t afraid to go head-to-head when their opinions differ. Each generation has developed a distinctive winemaking style based on his individual experience and taste, and their respective lines—By Farr by Gary, and Farr Rising by Nick—have received critical acclaim both in Australia and overseas.
