2015 By Farr Tout Pres Pinot Noir 750ml

Awards, Ratings & Reviews 96 Points — Halliday Wine Companion 95/100 — James Suckling · 2015 Vintage · Tasted: Oct 2016 “This is another pinot masterpiece from the experienced hands of Gary Farr. Super concentrated and commanding, it has the classic iron fist in a velvet-glove style of powerful elegance. The nose is composed and fragrant with rich dark-cherry fruits, bergamot, fresh foresty aromas and cola; oak is beautifully integrated. The palate has impeccable balance from start to finish. Dense and yet silky. The tannins build evenly and the wine flows effortlessly, delivering dark spiced cherry flavor with essence-like concentration. This has all the class of Grand Cru Burgundy. Drink now and for up to 10+ years.” About This Wine Tout Pres was planted in 2001 and is a very special and intriguing site. It rises above the other vineyards, and each of the three slopes consists of a different soil type. The largest slope is black volcanic soil over limestone; the second is quartz gravel mixed with red ironstone; the third is an iron strand in grey sandy loam. The clones are 113, 114, 115, 667, 777 and MV6. Tout Pres is fermented with 100 per cent whole bunches in a five-tonne oak fermenter. This wine has the largest flavour profile and intensity, to absorb 100 per cent new French oak from Allier. Producer Notes With every year that passes, the Tout Pres vineyard’s subtleness and delicate fruit structure are becoming increasingly pronounced in the wine. The bouquet fills the glass with spicy fruit, mineral elements and a hint of integrated French oak, with the darkness and essence of the Moorabool Valley true expressions of site. This wine exhibits primary and secondary flavours, which strengthen the overall integration for a seamless finish. It is a tightly packed combination of plums and undergrowth with an edgy acidity—and one of our favourite drops. Specifications Vintage: 2015 Grape Variety: Pinot Noir Region: Geelong / Victoria / Australia Fermentation: Barrel Fermented Maturation: Oaked Production Attributes: Barrel Fermented Vineyard: Tout Pres Vineyard (planted 2001; volcanic, limestone, quartz gravel, ironstone, sandy loam soils) Alcohol: 13.5% Sweetness: Dry Ownership: Gary and Robyn Farr Closure: Cork Drinking Window: 2019–2029 Awards & Ratings 94 pts – The Wine Front (Apr 2019) 93 pts – James Suckling (May 2019) About This Wine A benchmark expression from Geelong, Victoria, the Tout Pres vineyard was planted in 2001 and stands as one of By Farr’s most distinctive sites. Perched above the other vineyards, it features three unique soil types — black volcanic over limestone, quartz gravel mixed with red ironstone, and iron strand in grey sandy loam. Planted with clones 113, 114, 115, 667, 777, and MV6, this vineyard has evolved into a site of remarkable complexity and individuality. Owned and crafted by Gary and Robyn Farr, Tout Pres captures the essence of the Moorabool Valley with remarkable precision and understated power. Tasting Notes Aromas of spicy red fruit, forest floor, and mineral hints layered with subtle French oak. The palate is densely packed with dark plum, undergrowth, and savoury spice, showing fine acidity and great depth. Elegant and tightly structured, with seamless integration between fruit, tannin, and oak — a true reflection of its terroir. Vinification & Maturation Variety: 100% Pinot Noir Region: Geelong, Victoria, Australia Vineyard: Tout Pres (planted 2001) Fermentation: 100% whole bunch in 5-tonne oak fermenters Aging: 100% new French oak (Allier) Oak Type: French Alcohol: 13.5% vol Closure: Cork Ownership: Gary and Robyn Farr Drinking Window: 2020–2030 Producer Notes With every passing year, the Tout Pres vineyard shows greater subtlety and definition. The bouquet is filled with spice, mineral tones, and dark fruit depth, while the palate delivers a seamless combination of primary and secondary flavours for a long, harmonious finish. Powerful yet restrained — a signature of the By Farr philosophy. Food Pairing Versatile and refined; pairs beautifully with duck, lamb cutlets, or truffle-infused pasta. Equally suited to game dishes and aromatic cuisine.