By Farr Farrside Pinot Noir 2019

Winemaking and Drinking

One of Australia's premier pinot noir producers. Deep ruby ​​red in colour. In the nose aromas of black cherries, pomegranate, mandarin, thyme, cedar and flint. In the palate notes of ripe small red-black fruit, undergrowth and vanilla, which are accompanied by a very long finish with ripe tannins and subtle acids.

The Farrside Pinot Noir grapes come from a vineyard planted in 2001, which is oriented to the North East to avoid too much sun and heat and thus maintain optimal freshness. The grapes are picked by hand very selectively at the right ripeness. In the vinification cellar, 50% of the bunches are destemmed. The grapes and other bunches are then cold soaked for four days, after which a spontaneous alcoholic fermentation is allowed to take place in large open vats with wild (grape-specific) yeasts. The pressing takes place two weeks later and the young wine is transferred to French oak barriques (50% new) for malolactic fermentation and maturation. After 18 months, the wine is assembled and bottled unfiltered.
Taste impression: Deep ruby ​​red in colour. In the nose aromas of black cherries, pomegranate, mandarin, thyme, cedar and flint. In the palate notes of ripe small red-black fruit, undergrowth and vanilla, which are accompanied by a very long finish with ripe tannins and subtle acids.