311 Healesville-Yarra Glen Rd, Yarra Glen
03 5957 3510
The wine won’t be the only thing to take your breath away at the Yarra Valley’s TarraWarra Estate.
The award-winning vineyard is just one part of a sprawling 400-hectare property in the middle of the Yarra Valley, also home to a restaurant, cellar door, nature reserve and cattle grazing land.
When Marc and Eva Besen came to naming their picturesque winery in the Yarra Valley, they looked to their surroundings for inspiration. The Yarra River acts as the northern border to the property, so the local indigenous name for the region, ‘TarraWarra’, meaning ‘place of slow-moving water’ seemed like the perfect fit.
To match the picturesque scenery, the estate’s architecture is ingenuously designed and aesthetically stunning. Designer, Allan Powell, presents earthy and neutral tones with beautiful stone and wood features. To capitalise on the breathtakingly lush vistas surrounding the venue, there is also a large deck, which overlooks the entire vineyard and is shaded by magnificent peppercorn trees.
The vineyard produces grapes for chardonnay, pinot noir, shiraz, merlot, barbera and nebbiolo. All wines are grown and made on the estate under Head Winemaker, Clare Halloran. She has overseen the vines for more the 20 years, ensuring each is hand-pruned and hand-picked, so only the healthiest grapes are selected.
A particular flagship of the winery is the Reserve Chardonnay, a drop that has an aroma of figs, grapefruit and melons. With a creamy texture and a palate that hints at spicy oak notes, this wine pairs well with seafood and
white meats. For those whose tastes run a little darker, the Reserve Pinot Noir presents a vibrant and surprisingly pure aroma of raspberries, rose petals, plum and restrained cedar oak.
Each of these wines can be sampled at the architecturally designed modern Cellar Door. For a complete food and wine experience that is truly magnificent take a seat on the sunny deck.
Troy Spencer takes the reins as the restaurant’s Head Chef, and his impressive resume includes prominent UK restaurants such as Michelin-starred Martin Wishart Restaurant in Edinburgh, and The Vineyard in London. He also spent three and a half years lovingly cultivating his own Sydney venture, Spencer Guthrie.
Troy knows and loves the Yarra Valley, his menu is simple, and the dishes comprise purely of the names of key ingredients. However, don’t let the simplicity fool you. Troy’s flavours are complex, subtle and beautifully balanced, and designed to showcase the local produce at its finest.
The Wagyu beef tartare is a beautiful way to begin, complemented by roasted onion mayonnaise and puffed wheat, crowned by a gorgeous hen’s yolk. The ocean trout with smoked chickpea and cabbage is a perfect main to follow, with the fresh flavour of the local fish shining through. Each morsel is perfectly placed upon the plate, creating dishes that are as lovely as they are delicious.
TarraWarra showcases the flavours of Yarra Valley in magnificent style, and complements them with truly show-stopping wines and a stunning view of the lush vineyard.