By Farr Farrside Pinot Noir

The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50 per cent of the fruit will be stemmed and then cold soaked for four days. We use 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 to 60 per cent new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled. - Nick Farr 

A pitch perfect Farrside.  Darker spice notes and bright spicy fruit.  There’s real intensity on the nose, it’s vibrancy almost underplays the density of this wine.  The palate has smart oak integration and just sits in front of the cherry and tang of the fruit expression.  Great acidity gives the wine wonderful tension too.  There’s a tightly coiled nature to this wine, a feeling that it’s just holding form, waiting to open up down the track.  It’s bristling with savouriness and has layers of complexity. - Ben Knight, By Farr