100% Pinot Noir from a single vineyard of only one hectare in the Geelong region of Victoria.
Hand-picked fruit was sorted in the vineyard, then 100% whole bunch fermented in an oak fermenter before a 4 day cold soak. Fermented dry in 12 days using only natural yeast. Pigeage (pumping over) was 2-3 times daily depending on the extraction required. Placed in 100% new Allier Remond barrels by gravity. Racked by gas after secondary fermentation, then again at 18 months to be bottled.
A classic By Farr nose, with a beautiful earth driven bouquet of integrated spicy fruit, wholebunch and oak characters. Tout Pres's signature forest floor character on the palate is complemented by very fine tannins with a super long and fine palate. Even with its power and multi-layered flavour profile, the wine is very focused because of the balanced lingering acidity.
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