Farrside by Farr 2015 Pinot Noir
The more I drink these Pinots, the more I come to realise these really are the benchmark around the traps at the moment. This is a structured Pinot with savoury components, with meaty, spicy and mineral flavours that coat the palate and evolve as they do. Stacks of black fruits with a sprinkling of red in the mix. There’s plenty of texture and character, too. The perfect amount of whole bunch brings the whole thing together nicely.
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. 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. (14%ABV)
95-points - The Wine Front 96-points - The Real Review (Huon Hooke) 94-points - RobertParker.com 98-points - James Halliday's Wine Companion