Wine By Farr RP Pinot Noir Geelong

The RP Pinot Noir is named for Farr family matriarch, Robyn Pamela. Robyn has had a great influence on the wines over Gary’s 40-year career from planting the first vines to pigeage at midnight. Ever reliable, ‘you can always count on mum’ Robyn’s namesake wine is, however, a departure from the ultra-close plantings of the Tout Prés and perhaps a vision of where the Wine by Farr is headed.

The fruit is sourced from the close planted Cote Vineyard–the same source for the GC Chardonnay. The vineyard is exposed on hillsides facing north, north-east and east. The clonal selection has been made with terroir at the front of mind as has the rootstock and trellising decisions

The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Around half the fruit is de-stemmed and then cold soaked for four days while the natural fermentation process usually takes close to three weeks. Pigeage occurs two-to-three times a day depending on vintage and the amount of extraction required. The wine is then gravity fed into half-half new/seasoned Allier barrels before being gas racked prior to a second fermentation. After all that, the wine sees 18 months in barrel before bottling. Complex? You bet it is.