"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.
Planted in 2001, the Farrside vineyard is planted East West on NE Facing slope of limestone & Black Volcanic soils. Mixture of Clones: 114, 115, 777, 667, MV6. The darker soils, 300m from Sangreal, result in cooler growing season (picked 10-12 days after Sangreal).
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." - Ben Knight and By Farr
Qualifies for 10% discount in a straight dozen
