Slight label damage
Awards & Ratings
Jancis Robinson: 17.5 / 20 (Tasted: Sep 2013)
When to drink: 2013–2023
Jeannie Cho Lee: 92 / 100 (Tasted: Sep 2015)
The Wine Front: 94 / 100
CellarTracker: 91 / 100
Vineyard Notes
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. Clones include 114, 115, 777, 667 and MV6. Although Farrside and Sangreal are only 300 metres apart, the darker soils and cooler growing conditions at Farrside mean these grapes are picked 10–12 days later.
Winemaking
Fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40–50% of the fruit is destemmed, followed by a four-day cold soak. Only natural yeast is used for fermentation, which takes roughly 12 days. Pigeage (grape-stomping) is carried out two to three times a day depending on extraction requirements.
Ageing
After fermentation, the wine is transferred by gravity into Allier French oak, with 50–60% new barrels. It is racked by gas after secondary fermentation and again at 18 months before bottling.
Producer Tasting Notes
Producer notes describe Farrside Pinot Noir as showing more masculinity, structure and savoury components. Deep meaty, spicy and mineral flavours continue to evolve. A balanced array of red and black fruits. Fresh and edgy with firm yet delicate tannins and a long-textured finish.
About the Winery
Wine by Farr is based in Geelong, Victoria, Australia. The Farrside Pinot Noir is produced from 100% Pinot Noir grown on the northeast-facing Farrside vineyard planted in 2001.
Specifications
Vintage: 2011
Country: Australia
Region: Geelong, Victoria
Winery: Wine by Farr
Grape Variety: 100% Pinot Noir
Wine Type: Red Wine
Style: Red – Light and Perfumed
Alcohol: 13.5% ABV
Sweetness: Dry
Maturation: Oaked
Oak Type: French
Closure: Cork
Bottle Size: 750ml
