By Farr Farrside Pinot Noir 2019

"Tasting the latest crop of By Farr pinots, from the 2019 vintage, I felt that Gary and his son Nick, the present winemaker, have gotten closer to a great Burgundy model than ever before. Simply put, these are smashing wines. Ripeness is spot-on and concentration is outstanding. Flavours are profound and complex."  Huon Hooke

By Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Farrside is characterised by its masculinity, structure and deep meaty, spicy and mineral flavours.

"The palate is also very savoury and 'forest floor' accented. The tannins have a touch of firmness and the acidity is balanced and adding to the backbone. Good concentration. A tighter palate that suggests a little more ageing will further unlock its flavours."  Huon Hooke

"Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope.  The vine rows run east/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the differing conditions means that this vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions exhibits a more masculine and edgey wine.

A vastly different wine to Sangreal, Farrside is all about masculinity, structure and savoury components. It has a rich full nose with powerful dark berries which build in the glass. The palate has some sweetness almost dominated by mineral overtones and soild characteristics, enhanced by toasty oak and fine tannins. To complete this wine there is a robust structure and a savoury finish. A full bore Pinot Noir combining density and precision."  By Farr

Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022

Expert reviews

"Deepish red colour with the faintest tint of purple and a very undergrowth-like, humus-like bouquet, the palate also very savoury and 'forest floor' accented. The tannins have a touch of firmness and the acidity is balanced and adding to the backbone. Good concentration. A tighter palate that suggests a little more ageing will further unlock its flavours. Drink: 2023 to 2031."  Huon Hooke, The Real Review - 95 points

"It's not the brightest of pinot noirs – more of a positive than a negative – but it's earthen, beetroot heart and dry, spicy finish are both impressive. It has the Farr family farm written all over it. A certain tang, a certain stew, enough high class oak and a confident push through the finish. Drink: 2022-2028+."  Campbell Mattinson, The Wine Front – 93 points

About the winery 

The Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area. 

Gary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.

Notoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.

The baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.

"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr

 Climate and soils

"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.

The region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.

Our vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.

There are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.

The soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties."  By Farr