311 Healesville-Yarra Glen Rd, Yarra Glen VIC
03 5957 3510
The wine won’t be the only thing to take your breath away at 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, and 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 ingeniously 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.
Troy Spencer takes the reigns as the restaurant’s Head Chef, and his impressive resume includes some prominent UK restaurants such as Michelin star 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 comprises 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. His menu, as you would imagine, changes with the season and looks to hero the plethora of fresh produce TarraWarra’s Yarra Valley location rewards it with.
Each day Troy visits the restaurants’ garden and gathers the day’s vegetables, shaping his menu around what is available and designing dishes that reflect the season. For him, there are many decisions to be made before service but for you, the decision is whether to opt for two or three courses? All wines are grown and made on the estate under Head Winemaker, Clare Halloran. She has overseen the vines for more the twenty years, ensuring each is hand-pruned and hand-picked, so only the healthiest grapes are selected. The vineyard produces grapes for chardonnay, pinot noir, shiraz, merlot, barbera and nebbiolo.
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.