2019 Farrside By Farr Pinot Noir
The Farrside vineyard consists of black volcanic soil over limestone on a northeast- facing slope. The vine rows run east to west to shade the fruit from over exposure. It’s a mixture of 114, 115, 777, 667 and MV6 clones. Although the Farrside and Sangreal vineyards are only 300m apart, the differing conditions mean that this vineyard is picked 10 to 12 days later. The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Roughly 40-50% of the fruit will be destemmed and then cold soaked for four days. Winemaker Nick Farr uses 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 50-60% new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.
Deep, slightly cloudy dark red colour with black tinged edges and a dark red hue. Showing a perfumed like intensity is an alluring bouquet of violets, red cherries, red plum and winter strawberries with notions of clove, forest floor and spicy cedar ensuing. Showing all the hallmarks of great Pinot Noir, concentrated rich red to dark cherry, red plum and strawberry fruits engulf the palate with a magnificent power wave of flavour. Spicy vanillin cedar, light dried herb and meaty forest floor elements ensue. Supplely textured, a silky yet structured matrix of tannins unfold onto the long expansive aftertaste. Exceptional.
Drink over the next 6-8 years.