Description / Reviews
"The Farr Rising pinot vineyard was planted in 2001 using a large mixture of rootstocks, but only three clones—MV6, 114 and 115. It is a very exposed and hungry north-facing slope, consisting of grey sandy loam mixed with an ironstone pebble (buckshot) at the top. This leads into black volcanic soil over limestone at the bottom of the vineyard. The fruit is hand harvested, and then sorted in the vineyard. The fruit is fermented in an open-top fermenter, and an average 60 to 70 per cent of it is destemmed. The wine is placed in 20 to 30 per cent new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled. Ripe, generous, and rounded, this Pinot Noir delivers a depth and intensity regularly seen from this site. Dark spice and ripe black fruits take centre stage — no herbal edges, just a confident savoury expression. It’s powerful yet entirely seductive, in the way only Pinot Noir can be. That allure comes from balance: though this is a big wine, it remains perfumed and fresh, never overbearing." - Notes from Nick Farr