About
Made by 'bleeding' juice from the Pinot Noir during early fermentation — the Pinot gets concentrated, and the bled-off juice becomes a serious rosé. More colour, more structure, more character than 95% of rosés on the market.
This rosé begins in the Pinot Noir ferment, where juice is drawn off early and given its own life. The method leaves more colour and structure than a pale, direct-press style. It also concentrates the remaining Pinot Noir skins and juice.
By Farr is the Geelong family estate founded by Gary Farr and now made with his son Nick. Saignée is French for bled, which explains both the method and the wine's deeper character. The firm freshness and modest body make it a useful bottle at a table. Pour it cool with salmon, grilled chicken, or a tomato tart.
Producer note
By Farr (Gary Farr and son Nick Farr) is one of Australia's most respected Pinot Noir producers. 'Saignée' literally means 'bled' in French — a winemaking technique, not just a style label.
Structure
Picked on Stef's structure profile.
