2021 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.

Other Reviews....
The structure of this wine is next level. It's a meaty, minerally, undergrowth-driven pinot noir with cool cherry and herb flavours, rhubarb-like bass notes, an emphatic firmness and excellent length. The dryness of the finish here is something in itself: it's like twigs rolled in earth rolled in tobacco. Drink to 2032.
96 points
Campbell Mattinson - James Halliday's Australian Wine Companion