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2016 By Farr Farrside Pinot Noir

2016 By Farr Farrside Pinot Noir

96 points - James Halliday's Wine Companion

$77.00 Per Bottle


$77.00 (Buy 1 or More)

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  • 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.


    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.


    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.


    'It’s a scintillating wine and that’s all that need be said. It’s cut with acid, plump with fruit, spicy, svelte and silken. It’s simultaneously tangy, plush and long. Some wines get a lot of mileage out of an inherent tension, and this is one such wine. It has the air under its rule; all the wine’s components operate as though missteps are not tolerated. As a drinker, the effect is transfixing. It puts you at ease. It puts you on edge. You’re in the presence of something extra and other and you can’t but help sink in for more.'
    96 Points - Campbell Mattinson, The Wine Front

    'Here 40-50% of the grapes are destemmed, the remainder left as whole whole bunches, and this increases complexity with its foresty, gamey (in the good sense), spicy overlay to the black cherry and plum fruit. The outstanding feature of the wine is its weight, suspended by some magic just above the palate - you sense it rather than taste it'
    96 Points - James Halliday

    'Deepish bright red/purple colour, with a smoky and spicy aroma which reminds of smoked smallgoods. It turns to straw/chaff later. The wine is rich and fleshy, with ripe dark cherry flavour and less of the whole-bunch character that Farr wines often show. The wine is medium to full-bodied and bold with a fruit-sweet core and firm, mouth-coating tannins, and good length. This is a big style of pinot for the Farrs, and less bunchy.'
    93 Points - Huon Hooke