By Farr RP Pinot Noir 2016

Availability: In stock

$125.00
- +

Availability

  • South Melbourne
  • Sydney

The RP Pinot Noir is sourced from the Cote Vineyard as is the GC Chardonnay. A close planted / high density planting of Pinot Noir on a exposed cote. These hillsides facing North, North East and East will be the backbone of the Farr dynasty for decades to come.

The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50 per cent of the fruit will be stemmed and then cold soaked for four days. We use only the natural yeast for the fermentation process, which takes roughly 19 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 per cent new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.