![[SOLD-OUT] By Farr RP Pinot Noir 2015](https://cdn11.bigcommerce.com/s-lifkcwga8l/images/stencil/1280x1280/products/16741/9836/apivd3gkd__34350.1593415880.jpg?c=1 "[SOLD-OUT] By Farr RP Pinot Noir 2015")
Gourmet Traveller Magazine 97 Points!
'By the second glass I was mesmerised' - Wine Front 96 Points!
Gourmet Traveller Magazine 97 Points!
"This brilliant pinot is one of the two top wines in the Farr stable. It's an exotic, decadent style which smacks of whole-bunch fermentation giving a herbal, root vegetable note to its multi-faceted perfume. Concentrated, opulent and fleshy: a totally satisfying drink."
Gourmet Traveller Magazine, June 2018
Wine Front 96 Points!
This is also known as the RP (Robyn Pamela) Pinot Noir, in (from the website) “recognition of the matriarch. It is not only the support and goffering that Robyn has endured for Gary’s 40 year career. She has been in the vineyard and planted the first vines, driven the tractors, filled barrels and pigeaged at midnight. If we are ever a man down Robyn has always been the first one we have called to fill the void no matter the job, no matter the time of day. You can always count on mum.” It’s grown on a high density vineyard and gets the full quality treatment in the winery.
This needs some air. Not a lot but give it 30 minutes or so. It seemed sweet and fleshy at first, because it is, but given time to breathe it turned drier and more sinewy, which isn’t overly unusual but is kind of the opposite way around to what we’re programmed to expect with Australian wine. The fruit doesn’t open up; the structure does. Once this wine is in full flight we see incredible structure, balance, texture and length, and given that it’s a By Farr wine complexity is a given. And so we march straight into elite territory. By the second glass I was mesmerised. Talk about good.
Campbell Mattinson, Wine Front, April 2018
The fruit for this wine is sourced from the Cote Vineyard as is the GC Chardonnay. A close planted / high density planting of Pinot Noir on a exposed cote. These hillsides facing North, North East and East will be the backbone of the Farr dynasty for decades to come.
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 19 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.
This wine is pretty and so very perfumed. The cote sites simply produce amazing smoothness and calmness that stretches the length of the palate as with the GC. Abundance of fruit leading to fine and detailed tannin structure. We have been playing with the fruit from these vineyards for more than 8 years, fine tuning the style of wine that these vineyards are producing. To Robyn, Cheers.
By Farr
[SOLD-OUT]
