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By Farr, Farrside Pinot Noir, 2022

Red Wine from Australia, Australia
by By Farr
$89.99
Taxes and shipping calculated at checkout.
Use code 10OFF to get 10% off 12+ bottles

Burgundian Pinot Noir, Down Under. By Farr — founded by the legendary Gary Farr and now led by his son Nick — is a serious benchmark for Australian Pinot, made in the cool-climate hills of Geelong outside Melbourne. Farrside is one of the estate's signature single-vineyard bottlings, from a south-facing block on the home property that gives more density and savoriness than its siblings. Whole-cluster fermented and aged in French oak, the wine pulls off the trick that defines the Farr style: ripe, generous black-cherry fruit threaded with spice, dried herbs, forest floor and a fine, ferrous grip. Pinot fans who love the Côte de Nuits will find a familiar language being spoken — just with an Australian accent and a brilliant sense of place.

Shipping

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More about By Farr

Gary Farr and his son Nick have worked countless vintages in Burgundy, developing a deep relationship with legends like Jeremy Seysses and Dominique Lafon. Their Moorabool Valley vineyard in Geelong produces Pinot Noir with Old World inspiration and New World fruit—stemmy, red-fruited, mineral-driven Pinot that proves Australia can make serious cool-climate wine. The quality has only improved; their latest Pinots are genuinely closer to great Burgundy than they've ever been. This is wine from the Southern Hemisphere that earns respect on its own terms.

Wine Details

  • Grape Variety

    Pinot Noir

  • Vintage

    2022

  • Size

    750ml

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Duck breast with cherry sauce, mushroom risotto, roast pheasant or quail, grilled lamb skewers, charcuterie boards, or aged hard cheeses. Also lovely with hoisin-glazed pork.

Tasting Profile

Dark cherry, raspberry and crushed plum lifted by whole-cluster spice — black tea, dried thyme, forest floor and a ferrous, blood-orange undertow. Polished tannins, vibrant acidity, and a long, savory close.

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