The Sangreal vineyard, planted in 1994, is By Farr's oldest, set on a north-facing slope in the Moorabool Valley at Bannockburn in Geelong. Its soil of bluestone over limestone, coloured by red ironstone at the surface, differs from the estate's mostly black volcanic blocks, and the north-south rows give full day-long sun that yields the prettiest, most perfumed wines. It is always the first site harvested. The clones are 114 and 115, believed to have mutated over time into a distinct 'Sangreal clone' within their own microclimate. Made by Nick Farr for the family estate, the 2024 vintage came from a warmer, more even Geelong season.

Sangreal is consistently made with 60 to 70 per cent whole bunches and aged in new oak. Fruit is fermented in a five-tonne open-top oak fermenter, cold-soaked for four days before a natural fermentation of seven to nine days. Once the cap falls the tank is pressed. The wine is racked just once, after malolactic fermentation, then sulphured and bottled, the whole process spanning about eighteen months. It is bottled unfined and unfiltered to retain natural flavour and bouquet. The result is the estate's most seamless and perfumed single-vineyard pinot, with silky texture and refined tannins.