In 1838, two brothers from Scotland boldly went where no one had gone before – planting Victoria’s very first vineyard, Yering Station. They acquired 43,000 acres in the Yarra Valley and named the area Yering, after the Aboriginal name of the property.
Almost 180 years later, Yering Station is one of the leading Yarra Valley wineries, producing premium cool-climate drops that are celebrated globally.
In 1850 Paul de Castella purchased the property from the Ryrie brothers, building the original Yarra Valley winery – which today houses Yering Station’s Cellar Door – and the iconic avenue of elms that welcome visitors every day.
Today it is owned by the Rathbone family, who purchased the property in 1996 with an extraordinary vision to create the ultimate winery destination for visitors. This was complemented by their love of wine and dedication to producing wines of quality and distinction.
Chief Winemaker, Willy Lunn, joined the team in 2008, bringing with him more than 25 years of cool-climate winemaking experience. Growing up in country South Australia, Willy developed a great affinity with the land, which influenced his passion for regionality and creating wines that reflect their origins.
Together with his expert team, Willy produces Yering Station’s key varieties: chardonnay, pinot noir, shiraz viognier and cabernet sauvignon. Their philosophy is to capture the region and vineyards in every glass of wine they produce, employing and respecting traditional, age-old techniques and enhancing them with their own brand of progressive winemaking.
Precision viticulture is a key tool used by Willy and his team – cutting edge canopy and soil mapping technology – to produce the highest quality wines possible. Each vineyard site has small changes in soil, aspect and elevation, enabling the team of winemakers to make the most of each vintage’s climatic differences.
You can taste the differences at the Cellar Door, where the full range of Yering Station drops are on offer. Choose between the Little Yering, Village, Yering Station or Reserve ranges, each with their own selection of red and whites. Sparkling savants cannot look past Yarrabank – produced as a joint venture between Champagne Veuve A Devaux and Yering Station it is now recognised as one of Australia’s best sparkling wine labels. For the complete experience, it’s worth joining the Yering Station Wine Club. Members are treated to private tastings and pre-release events in the exquisite barrel hall, located underground beneath the Yering Station Wine Bar and Restaurant.
Yering Station’s Restaurant is housed within a spectacular stone and glass building with expansive views of the Yarra Ranges. The kitchen is led by Head Chef, Maxime Croiset, whose French influence and experience in some of France and London’s finest Michelin-starred restaurants allowed him to bring a new direction to Yering Station, offering classic French food with a modern twist.
It may be steeped in history, but Yering Station continues to be at the top of the oenology game. Seamlessly blending traditional techniques with modern technology, they are producing some of Victoria’s most esteemed wines.