Founded by Marc and Eva Besen, TarraWarra Estate continues to put the Yarra Valley on the map on both a national and international scale. With its first 6 hectares of vines planted in 1983, the vineyard now occupies 28 hectares of the 400-hectare farmland. The entire property now offers locals and beyond a Victorian winery experience like no other.
Located approximately an hour from Melbourne, guests can wander through the spectacular grounds, experience the architecturally designed cellar door and indulge at the estate restaurant.
The cellar door was designed by Kerstin Thompson to create a spectacular space that is sympathetic to the environment, while maintaining the connection to the original winery, built in 1986.
The latest edition to the estate, the cellar door is framed by stone from Castlemaine quarry and built into a hillside, masking what’s on the other side with a large wooden door that opens to immerse guests in its subterranean-meets-European charm.
Under the gentle care and attention of winemaker Clare Halloran and Vineyard Manager Stuart Sissins, all of TarraWarra’s wines are meticulously grown, handpicked, vinified and aged on site. The pair has slowly restructured the vineyard and the wines, modifying block boundaries, grafting newly available Chardonnay clones and introducing newer varieties to the estate.
Expressing the unique terroir of the expansive vineyard, the estate is best known for its exceptional Pinot Noir and Chardonnay, alongside their single-block heritage varietals and blends.
Born and bred in the Yarra Valley, Head Chef Mark Ebbels champions seasonal and local produce and lets the quarter-acre on-site garden inspire his ever-changing menu. TarraWarra’s strong desire to reduce its waste and environmental footprint is strongly aligned with Mark’s values and cooking vision, while maximising taste and presentation.
Complimenting wines that champion the region’s cool climate, Ebbels’ menu reflects the ethos that ‘whatever is growing is what’s going’ – with each plate a reflection of the produce from which it is made. The garden represents the soul of the kitchen and Ebbels and his team wouldn’t have it any other way.
The Deck offers a place to retreat for more casual bites, surrounded by pepper trees and sprawling views that can only be enjoyed with a glass in hand. It’s where the vineyard meets the cellar door and is the perfect spot to pause and breath in the bounties of the Yarra Valley.
And with breathtaking views that overlook the Valley, TarraWarra Estate also hosts wedding ceremonies on the manicured lawns with reception packages to suit both seated and cocktail celebrations.
Normal operating hours:
Restaurant open Tuesday to Sunday: 11am to 5pm, serving lunch 12-3pm
Cellar Door open Tuesday to Sunday: 11am to 5pm.