“As debut wines go, this takes the cake. It’s a stunner.” That was The Wine Front’s Campbell Mattinson commenting on Pip Farr’s curtain-raising Gippsland Pinot Noir. Eight vintages later, Pip seems to have turned her dual-Pinot label into something of a cult classic. And she’s still taking the cake every time.
The Farr family has long been happy to let their wines do the talking, and Pip seems to have taken this to new levels with a level of reticence that only highlights the eloquence of her wines. Her fans – and there are many – don’t seem to care how low-profile their hero is.
After all, there’s character and detail to burn in the 2019 Gippsland and Mornington Peninsula Pinot Noir.
“The wines are grown on exactly same vineyards as last year, and to keep with my consistent theme of showing the region and vineyard I have made these in a similar fashion to last year’s,” Pip tells us. “This also allows the vintage to show its differences, for those lucky enough to be drinking more than one vintage at one time!”.
In other words, “Read into it what you will,” she seems to say – justly confident you’ll be wholly satisfied with what you see.
2019 Philippa Farr Gippsland Pinot Noir RRP $58
The Gippsland wine is grown on a site with considerable vine age – almost 20 years – and is dominated by the MV6 clone. The vines are on a slight north-facing slope and are cooled from the Bass Strait winds that have proven also to wreak havoc in spring at the pivotal times of flowering.
Wild ferment, with 25-30% whole bunches to aid in the wine’s structure and complexity. The slow take-off of the wild ferment allows the wine to sit on skins for close to three weeks. The wine is then pressed off to 30% new oak and racked twice off lees over an 18-month period in barrel. It then goes to bottle where it’s allowed to settle for eight months.
These wines continue to show a dominant thread of spice and savouriness, complemented by cherries and vanilla notes with a vibrant, full red colour and a tint of purple. The palate has intense concentration of flavours with richness of tannins, while acidity gives drive to the wine’s length. – Pip Farr
2019 Philippa Farr Mornington Peninsula Pinot Noir RRP $58
The Mornington Peninsula wine is grown on the same vineyard we’ve been working with for the last few years. With 20 years of age the site is hitting its straps. Predominantly clone 115, with some MV6 and 114. This vineyard is well protected and a consistently delivering southeast-facing slope, made up of rich red loam over course gravel.
Wild ferments, with 25-30% whole bunches to aid in the wine’s structure and complexity. The slow take-off of the wild ferment allows the wine to sit on skins for close to three weeks. The wine is then pressed off to 30% new oak and racked twice off lees over an 18-month period in barrel. It then goes to bottle where it’s allowed to settle for eight months.
The intense savoury, earthy, forest floor aromas lure you into a pretty, delicate and engaging Pinot Noir. The palate delivers fine tannins with toasty oak, smooth minerality and a fresh, fine-acid finish. – Pip Farr