Melbourne, Gary Farr and his son Nick make small quantities of single vineyard Pinot Noir and Chardonnay that rank with Australia's best. Gary Farr has made wine in Australia (at Bannockburn) and Burgundy (he worked 10 vintages at Domaine Dujac) since the early 1980s. Although lying just 300 metres from Sangreal, the differing conditions of the Farrside vineyard mean that it is harvested 10-12 days later.
The rows of vines at Farrside run east to west to shade the fruit from over exposure. The clones are a mixture of the Bernard clones from Dijon (114, 115, 777 and 667) and Australia's own MV6. The soils at Farrside and Tout Pres are mostly black volcanic with heavy amounts of limestone on the surface. Tout Pres is a densely planted (7,500 vines per hectare) hillside site that produces the most intense of the three wines. It is also, thanks to its density and low yields, three times more expensive to farm than