By Farr Sangreal Pinot Noir 2016

Availability: In stock

- +


  • South Melbourne
  • Sydney

The Sangreal Vineyard is the oldest planting (1994) on a north-facing slope of red ironstone on the surface going to limestone to bluestone below. The rows run north to south, gaining full sun exposure throughout the day and resulting in prettier, more perfumed wines. It is the first vineyard to be harvested. Sangreal is consistently made with 60 to 70% whole bunch and aged in new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard Pinots.

Prettiness as you'd expect, but perhaps a little more brooding than Farrside at this time, with roast root vegetable notes along with red fruit. In fact lots of savoury stuff going on - mineral and spice, oak again an aristocratic backing. Then masses of fruit on the tongue, and a little more shape/clearer line than Farrside, albeit slightly less integrated in terms of flavour right now. Salty, ferrous bloodiness chimes hits the sides of the mouth through the back palate. Length is really pretty and impressive, very mouthwatering. I suspect, in time, the better wine for me - but Farrside more together now. NICK FARR

The vineyard was planted in '94 to clones 114 and 115, believed to have mutated into a single 'Sangreal' clone. Always made with 50-70% whole bunches, and 60-70% new oak maturation for 18 months. While the power of the wine is typical Farr, this vintage bestows a measure of linearity, a sinuous line to the palate that links and loops around the complex flavours of forest floor/spice and wild strawberry. (97) JAMES HALLIDAY