By Farr's Farrside vineyard sits in the Moorabool Valley at Bannockburn in Geelong, planted in 2001 on a north-east-facing slope of limestone topped with black volcanic soil. The rows run east-west to guard the fruit from overexposure, and the plantings combine clones 114, 115, 777, 667 and MV6. Although Farrside and Sangreal lie only about 300 metres apart, Farrside's darker soils and cooler conditions delay picking by ten to twelve days and give a more structured, edgy wine. The estate, begun by Gary Farr and now run with son Nick, farms attentively across its blocks. The 2024 Geelong season was warmer and more even, producing ripe, well-balanced fruit.

Hand-picked fruit was fermented in open-top vessels using a portion of whole bunches, following the estate's savoury house approach. A short cold soak preceded a wild-yeast ferment, with the cap tended by hand and the tank pressed once fermentation finished. The wine went through malolactic fermentation and was matured on lees in French oak, a share of it new, for roughly eighteen months before bottling with minimal fining and filtration. The aim is a firm yet detailed pinot with a long, textured finish and clear cellaring potential.