100% Pinot Noir from a selection of the newer plantings, which are on the most northerly side of the vineyard in the Geelong region of Victoria.
Fruit was hand picked and sorted in the vineyard, then fermented in a stainless steel open top fermenter. 50% was destemmed before a 4 day cold soak, then fermented dry in 12 days using natural yeast. Pigeage occurred 2-3 times daily depending on the amount of extraction required. Then placed in 50% new Allier Damy barrels by gravity. Racked after secondary fermentation, then again at 18 months before bottling.
The palate has sweetness and meaty flavours followed by minerally overtones enhanced by toasty oak. Firm yet delicate flavours with a long and savoury textured finish. Displays great weight and persistence on the palate.
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