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.
A multifaceted blend of pinot from tightly spaced propitious sites, all on an exposed hillside: loams, gravel, clays and limestone abutting sandstone. This complex geology imparts a depth and multitude of textures to the resultant wine, a delicious and sumptuous potpourri of sour cherry, strawberry, damson plum, five-spice and lilac. Beautifully perfumed and all soprano; the tannins a curtain of a detailed weave. Plenty of whole-bunch spice, too, as is the estate's wont Buried. Barely discernible. Delicious. Balletic and verging on effortless.
98 points, Ned Goodwin MW, Wine Companion, August 2019.
Medium ruby colour with tinges of purple and brick. The bouquet is superbly fragrant, high-toned and beautifully aromatic, with a lot of stemmy aromas among its great complexity. It shows some development now, adding up to splendid character. The wine is medium to full-bodied and chock-a-block with fragrant herbs and red fruits - raspberry, red cherry and redcurrant, with extraordinary intensity and great clarity. It's succulently fruit-sweet in the mid-palate and very intense, finishing with well-judged soft, fine tannins and a clean, supple-textured aftertaste. A glorious pinot.
98 points, Huon Hooke, The Real Review, July 2019.
Victoria’s first commercial wine was produced in Geelong by Swiss immigrants in 1845. During the mid- 1800’s Geelong was the largest grape-growing region in Victoria with 400 hectares under vine. When phylloxera struck in the 1870s however, the vines were decimated and it was not until the late 1960’s that the area’s vineyards were re-established. Located about 80 km southwest of Melbourne, Geelong has a cool maritime climate with low rainfall and prevalent cool blustery winds that affect flowering and Franceuit set. Soils are diverse, mostly volcanic over limestone with some lesser quality black soils. The region is dotted primarily with family owned wineries producing small quantities of high quality Chardonnay, Pinot Noir, Shiraz & Cabernet Sauvignon.