The overall season was quite balanced in temperature and rainfall. After quite low yields of the 2014 vintage, 2015 crops were back to average through the older vineyards and slightly higher for the young ones. After another fairly dry winter the Farrs relied on continuous rain events throughout the growing season. By mid to late January the vines were looking great, and after much canopy maintenance were in perfect balance. A summer storm in early February finished the season off nicely and fulfilled the season’s promise. The sublime texture and structure of these wines is down to the very mild to cool temperatures during February.
The Farrs started picking in the last week of February for a couple of the thirstier soil types, but really got under way from the 3rd of March when Tout Près was harvested. The fruit had fantastic acidity and flavour from even ripening, and the extended cool days and nights late in the piece. It’s a credit to the vines that in balanced, healthy fruit years the fermentation follows suit – nice and easy. The wines, too, have an ease about them, but with all the detail and excitement you could hope for.
Tout Près is fermented with 100% whole bunches in a five-tonne oak fermenter. This wine has the flavour profile and intensity to absorb 100% new Allier French barrels. Classic Farr nose, a beautiful earth-driven bouquet of integrated spicy fruit, earth, gamey and oak characters. Tout Pres’s classic forest floor character on the palate is complemented by very fine tannins, with a super long and fine palate. Even with its power and multi-layered flavour profile the wine is very focused and long because of the balance, lingering acid. This wine speaks not only of its unique site, but the style of wine that we enjoy to drink. - Nick Farr