Philippa Farr Pinot Noir 'Gippsland' 2016

Langhorne Cr.


The final product in the fermeter looked great, which allowed me to continue using wild ferment techniques and 30% whole bunch to produce structure and complexity. The ferment took off faster than normal due to the outside temperature and was over and done in just over two weeks. Clean, nutrient rich fruit, and happy yeast, meant no need to intervene, with the ferment reaching a perfect 32 degrees, plunging the cap down just enough to maintain a wet cap. Then into 30% new french oak, the wine was racked twice over 17 months before going to bottle, with no filtration.

(FA4616)

SKU FA4616
Brand Philippa Farr

More From This Category