Farr Rising is the label of Nick Farr, made at the family's Bannockburn property in the Moorabool Valley of Geelong, alongside the By Farr wines of his father Gary. The Gamay was grafted onto own-rooted Cabernet vines planted in 1999, with the first fruit picked in 2014. The site is black cracking clay, carrying a mix of submerged volcanic pebbles and boulders at one end and a more friable, slightly more vigorous chocolate-coloured soil at the other, over Geelong's cool, maritime-influenced climate. Farming is meticulous and low-yielding. The 2025 season detail should be confirmed with the producer, but the site's cool nights suit Gamay's bright, red-fruited, spice-driven character.

Grapes are hand-picked and sorted in the vineyard, then placed into tank as whole bunches. The sealed tank is left for around ten days to ferment naturally by carbonic maceration, releasing the variety's lifted, carbonic fruit aromas. The fruit is then foot-stomped and pressed on the eleventh and twelfth days, after which the wine is moved to five-year-old barrels to finish fermentation. It is bottled roughly eight months later. The approach - whole-bunch carbonic work, old oak and minimal handling - preserves vibrant acidity and gives a medium-bodied palate of red berry fruit with savoury, earthy undertones and defined, fine tannins.