By Farr Farrside Geelong Pinot Noir 2022
This wine has an intense, savoury nose filled with dark spices, and bright red fruit. The palate is vibrant with beautifully integrated cedar notes with cherry flavours and bright acidity.
A variety of viticultural techniques are used at By Farr, from cover cropping and mulching to eliminate herbicides and conserve moisture, to only using organic sprays. This wine is from a selection of the newer plantings which are on the most northerly side of the vineyard. Soils are black volcanic soil over limestone. The vines run east to west to shade the fruit from over exposure and are a mixture of 114, 115, 777, 667 and MV6 clones. This vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a chunky, edgy wine.
The fruit was hand picked and sorted in the vineyard. 50% of the fruit was destemmed before a four day cold soak prior to open top stainless steel fermentation over 12 days using natural yeasts. Pigeage occurred two to three times a day depending on the amount of extraction required. The wine was then transferred to 50% new Allier Damy barrels by gravity where it was racked twice: firstly after malolactic fermentation and again after 18 months prior to bottling.
| RRP | £71.99 |
| Bottle size | 75cl |
| Vintage | 2022 |
| Alcoholic strength | 13.5% |
| Country | Australia |
| Region | Victoria |
| Subregion | Geelong |
| Grapes | Pinot Noir 100% |
| Residual sugar (g/l) | 0.6 |
| Vegetarian | Yes |
| Vegan | Yes |
| Organic | No |
| Biodynamic | No |
| Closure | Natural Cork |
| Winemaker | Nick Farr |
Based in Geelong, around 80 kilometres southwest of Melbourne, Gary Farr and his son Nick make small quantities of single vineyard Pinot Noir and Chardonnay that rank among Australia’s best. Nick explains; “The wines we make are not mainstream — they are expressions of our vineyard, our land and what we like to drink.”
Gary has a wealth of winemaking experience in the region, having made wine in its Moorabool Valley since 1978. In the decades since, he has developed an encyclopaedic understanding of Geelong’s topography, leading to the purchase of the site that would become By Farr in 1994. In the interim, Gary gained considerable experience in Burgundy, undertaking 10 vintages at Domaine Dujac that influenced his meticulous use of whole-bunch fermentation in his own winemaking. His son Nick, who similarly honed his craft at Domaine Dujac, as well as Au Bon Climat in California, later joined him. Nick has carved out a stellar reputation of his own and was named Winemaker of the Year by Gourmet Traveller Wine in 2020.
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