Pinot Noir “Sangreal” Geelong 2021 – By Farr

To produce the Pinot Noir “Sangreal” Geelong By Farr fruit was hand harvested and sorted, prior to cold soaking for four days before spontaneous fermentation took place in a five tonne oak open top fermenter, using between 60-70% whole bunches. Fermentation lasted for 7-9 days before the fruit was pressed off the skins. Malolactic fermentation was encouraged before the wine was racked off the lees and aged for a period of 18 months in 60% new oak. No fining or filtering took place prior to bottling.

The Sangreal vineyard is the oldest planting (1994) on a north-facing slope which has red ironstone colouring on the surface and a limestone base. This site is unlike their other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vines run north to south, gaining full sun exposure throughout the day, resulting in perfectly ripened grapes. The Pinot Noir clones originally planted in the vineyard were Côte-d’Or origin 114 and 115, which produce wines with good potential for ageing. However, these clones are believed to have mutated over time to create the unique ‘Sangreal’ clone.

Behind By Farr there are winemakers Gary Farr and son Nick. Gary has made wine in Australia (at Bannockburn) and Burgundy (he worked 10 vintages at Domaine Dujac) since the early 1980s. Today, from 33 acres in Geelong, 80 kilometres southwest of Melbourne, they make small quantities of single vineyard Pinot Noir and Chardonnay that rank with Australia’s best.