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By Farr, Tout Pres Pinot Noir, 2023

Red Wine from Australia, Australia
$117.99
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This is By Farr's Pinot Noir from a vineyard planted so tightly the family named it after the crowding: Tout Pres, which the Farrs translate as "very cosy." The block was planted in 2001 above the estate's other vineyards at 7,300 vines per hectare, and each of its three slopes sits on a different soil: black volcanic soil over limestone, quartz gravel mixed with red ironstone, and an iron strand running through grey sandy loam. The Farrs admit it's hard land to farm. They consider it well worth the effort. In a typical year Tout Pres goes into a five-tonne oak fermenter as all whole bunches and then into all-new Allier oak, and the Farrs reckon it has the most flavour and intensity in their range, enough to take that much new wood. Gary Farr and his son Nick farm the estate in the Moorabool Valley outside Geelong. Between them they've worked many vintages in Burgundy, and it shows. 2023 wasn't an easy year: a cool, wet spring brought heavy disease pressure. Buy it to cellar, or decant it well if you open it now.

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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

    2023

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Rich

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Roast duck breast with a cherry or plum sauce; braised lamb shoulder with rosemary; venison loin with wild mushrooms; mushroom and thyme risotto finished with aged Gruyère.

Tasting Profile

Expect a concentrated, structured Pinot Noir in the Burgundian mould: dark cherry and plum, with the spice, savoury forest-floor notes and lifted stemmy edge that whole-bunch fermentation brings, framed by toasty new French oak. Typically it's fuller-bodied than most Pinot, with firm, fine tannins and fresh acidity, and a long finish. It's built to age.

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