By Farr Farrside Pinot Noir 2015

'This is an outstanding wine.' - Wine Front 95 Points!
Huon Hooke 95 Points!

Australia, VIC, Geelong
#By Farr  #Sold-Out  


Wine Front 95 points!

“An elevated offering of pinot noir from By Farr. We all know that whole bunch in fermentation plays a role here, but it’s the site/vines that count most for Nick Farr.

Love that brambly, forest floor, pickled cherry, sweet spice scent. Has that garrigue, savoury character through and through. Finesse to the max. Svelte, elegance, understated. Delicious, moreish fruit, spice and mineral flavours. Wonderful lingering flavours and aromas. Idiosyncratic in the best possible sense. This is an outstanding wine.”


Mike Bennie, Wine Front, August 2017

"Full red colour with a good purple tinge, the bouquet stemmy and complex, its whole-bunch aspects very overt, with root vegetable and earthy overtones. A hint of leather. Traces of blackberry fruit emerging with airing. The palate is fruit-sweet and succulent, deliciously flavoured and lush, with softness and charm to burn. An utterly gorgeous wine. Long finish - real concentration. Balance and texture are its highlights."

96 points. Huon Hooke, The Real Review

"By Farr's 2015 Farrside Pinot Noir is by turns dark and brooding and bright and fresh. It almost seems to depend which sip one takes. Is it black cherries or raspberries? Earthy and meaty or red-fruited and pure? That's the level of well-integrated complexity boasted by this exceptional wine. It's medium-bodied and solidly built, with firm but ripe tannins that softly frame the fruit, dressed up with hints of French oak. Already approachable, it should easily age through 2025."


Joe Czerwinski,, 94 Points, June 2018


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 darker soils and cooler growing conditions give a more masculine and edgy wine. The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50% of the fruit will be destemmed and then cold soaked for four days. Nick 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 to 60% new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.

By Farr