2019 Philippa Farr Pinot Noir, Gippsland

Philippa Farr makes beautiful wine.
I love the effortless complexity of this. It has that something extra, but it feels unforced. Undergrowth, earth, red cherry and cranberry, perhaps some beet, along with spicy-sweet chicory-like oak. It smells pure and has good momentum but there’s also an inherent tension. Gorgeous.

94 points CM winefront.com.au

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.