Spend $200 & get free delivery to most of Australia
Click here for all Australian freight rates
- Melbourne 1-3 working days
- Sydney 2-3 working days
- Brisbane 3-5 working days
- Adelaide 3-5 working days
- Perth 5-10+ working days
For express service, call 1800 069 295 for a quote.
There are currently no reviews for this product.
2017 Farrside By Farr Pinot Noir
Subscribe to stock alerts
Please enter your email address to receive stock alerts for this product:
- Cellar 5 - 6 years (2024-2025)
- ABV 13.5%
- Closure: Cork
The Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope. The vine rows run east/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Matured in 50-60% new Allier French oak barrels for 18 months.
Quite deep in colour with a dark red core and a red hue. Evolving from the glass are perfumed like scents of violets and fresh herbs followed by some sour, red and dark cherry notes with a hint of winter strawberries also thrown in for good measure. Forest floor, clove and spicy cedar scents also chime in for additional complexity. Bright, elegant and savoury, the lengthy palate is decorated with red cherry, winter strawberry and subtle sour cherry fruits which are underpinned by traces of clove, forest floor, some meatiness and spicy cedar. Terrific drive and freshness with very polished, well integrated tannins, concluding with a long delicious aftertaste.
Cellar 5-6 years.
A meld of Dijon clones and the domestic stalwart, MV6, this abuts the lauded Sangreal Vineyard, albeit, the vines are younger, of a cooler disposition and hailing from darker soils over a limestone substrata. Hand-harvested and fermented under the aegis of wild yeast with a good whack of whole-bunch fibre, this exotic and sturdy pinot was ten raised in Allier wood for 18 months or so, with a single racking. Darker fruit allusions in a pinot context, corralled by an expensive kirsch richness across the mid-drift, hints of orange zest acidity, ginger and ample clove, cinnamon and turmeric-clad tannins, slinky, a bit edgy and expansive. Drink by 2025.
Ned Goodwin – James Halliday’s Australian Wine Companion