By Farr RP Pinot Noir

The RP Pinot Noir (RP – Robyn Pamela) is in recognition of the matriarch. It is not only the support and goffering that Robyn has endured for Gary’s 40 year career. She has been in the vineyard and planted the first vines, driven the tractors, filled barrels and pigeaged at midnight. If we are ever a man down Robyn has always been the first one we have called to fill the void no matter the job, no matter the time of day. You can always count on mum.

In the vineyard, the fruit is hand-picked and sorted before being fermented in an open-top fermenter. Only natural yeast is used in the fermentation process, which takes about 19 days. Grapes are stomped two to three times per day, depending on the amount of extraction required, and the wine is then gravity-loaded into 50 to 60% new Allier barrels. After secondary fermentation, it is racked by gas and then again at 18 months before being bottled. This wine is lovely and fragrant. As with the GC, the cote sites simply produce amazing smoothness and calmness that stretches the length of the palate. Ample fruit yields a fine and detailed tannin structure.