With vines first planted in 1838 by the Ryrie brothers at Yering Station, the Yarra Valley is Victoria’s oldest winegrowing region, but there is a significant interruption to that history. Unlike regions like McLaren Vale and the Barossa, in South Australia, the Yarra Valley has no extant vines from the early plantings. In fact, the oldest vines in the Yarra date back to the 1960s. While many of Victoria’s vines succumbed to phylloxera (a tiny insect that destroys grapevines), it was not responsible for the demise and ultimate abandonment of viticulture in the Yarra.
While phylloxera is now unfortunately a problem in the valley, it was in fact economic factors and changing tastes that saw viticulture traded in for more lucrative farming pursuits, primarily grazing for dairy production. By the turn of the century there were around 400 hectares (largely grown by Yeringberg, Yering Station and St Huberts) planted to grapevines, but the industry was also in decline. The Australian palate was becoming more and more enamoured with fortified wines in the early 20th century, with table wines barely factoring. And the cool climate of the Yarra Valley certainly wasn’t cut out for fortified production, with warmer areas like Rutherglen, as well as the marquee regions of South Australian and New South Wales, being far more suitable.
That trend saw commercial farming essentially cease in 1921, when Yeringberg recorded its last harvest, and there were no documented vines in the valley by 1937. That nation-wide reliance on fortified styles was no doubt reflective of the tastes of the day, but it was also a more reliable method of production, as rudimentary winemaking facilities and often a lack of cool cellar facilities meant that oxidation and other spoilage issues abounded. With both improved methods and a shift in the zeitgeist, table wines started to wrestle back market share in 60s and 70s, ultimately reversing the trend.
It was in 1963 that Reg and Bertina Egan planted the first vines at Wantirna Estate, and the renaissance of the Yarra Valley had begun. The success of the Egans and the rise of table wine no doubt contributed to the clutch of now-iconic wineries that were founded (Seville Estate, Mount Mary, Yarra Yering), as well as revived (St Huberts and Yeringberg) over the next decade or so. That growth continued, with the likes of De Bortoli (the renamed Chateau Yarrinya), Domaine Chandon, Yering Station and Coldstream Hills making a splash, while the 90s saw a veritable boom, with 40-odd wineries founded.
Today, the number of established wineries in the Yarra well exceeds 100, with many more labels that source fruit and share winemaking facilities. Indeed, the Yarra is home to some of the most innovative producers in the country, reshaping what the valley is capable of. But innovation is not the sole domain of the mavericks, with some of the established players contributing just as meaningfully to colouring outside the lines. Case in point is the chardonnay and pinot noir revolution that started at De Bortoli in the early part of this century, with richer, fuller and more oak-laden styles traded in for elegance and transparency of making. That direction now suffuses the Yarra, and the De Bortoli alumni (Bill Downie, Timo Mayer, Dave Bicknell, Paul Bridgeman…) of the time have fanned out to influence the valley in quite extraordinary ways.
The Yarra Valley has a great geological and geographic diversity, though there are some helpful generalisations that make it navigable for the newcomer. Broadly divided into the Lower and Upper Yarra, based on the flow of the Yarra River (east to west) from its source in the Yarra Ranges down to the flatlands, which then extends into Melbourne and the bay. The Lower Yarra is accordingly lower in elevation, producing wines with a typically sunnier, more fruit-rich profile, while the Upper Yarra can tend to the quite lofty, with many of the more elevated sites originally marked for sparkling wine production.
The soils, though deeply nuanced, also fit into two broad categories, with the northern side of the valley (the Lower Yarra) tending to duplex soils consisting of grey loamy sand to clay loam with red-brown clay subsoils, which are low in fertility, while the southern part (the Upper Yarra) is more characterised by deep-red volcanic soils, which are very fertile. Within these broad types, there are varying degrees of difference, as well as a couple of notable sites that deviate entirely, with granite being the predominant influence.
The climate of the Yarra is overwhelmingly cool, though naturally the valley floor is warmer than the more elevated sites. While the climate is classified as continental, there is not the typical diurnal temperature difference, with the Southern Ocean still providing some moderation. Rainfall is largely concentrated over the spring and winter months, with a relatively dry growing season, typically necessitating irrigation. The Upper Yarra has higher rainfall than the Lower Yarra.
Today, chardonnay and pinot noir are the emblematic varieties of the Yarra; however, much of the valley’s prestige was built around elegant expressions of the Bordeaux varieties, as well as some exemplary expressions of shiraz. The range of elevations and mesoclimates mean that the Yarra is capable of producing a wide range of styles, from sparkling wine to properly ripe expressions of the late-maturing cabernet sauvignon.
That sparkling production was once seen as the greatest potential for the Yarra, with Möet & Chandon investing in a Domaine Chandon outpost at the old Green Point dairy in 1986. A little later, Champagne Devaux collaborated with the Rathbone family at Yering Station to launch Yarrabank. While Hardys first went long with Yarra Burn, before shifting much of the focus to Tasmania for their premium sparkling wines with Arras (now under the Accolade Wines banner). While sparkling wine remains a strong suit of the Yarra, changing tastes and increased vine age have seen many of the cool and elevated vineyards that were originally planted for sparkling production emerge as some of the finest sources for still wine.
There are also meaningful plantings of merlot, sangiovese, sauvignon blanc and viognier, plus to a lesser degree, pinot meunier, cabernet franc, malbec, riesling and semillon. Today, the varietal mix is being expanded to include nebbiolo, gamay and arneis with Rhône varieties, grenache, mourvèdre, roussanne and marsanne finding a voice too. And while the Yara may have a great range of expressions due to the climatic differences at elevation, the wines all very much sit in the cool climate camp, with shiraz and cabernet typically expressing themselves in a mid-weight and fragrant spectrum.
Elevation: 17–1338 metres above sea level
Annual rainfall: 1160 mm
Mean temperature (Jan): 18.9°C
Area under vine: 2,150 hectares
White grapes: 34%
Red grapes: 66%
Average yield: 5.6 t/ha
Pinot noir 38%
Chardonnay 34%
Shiraz 7%
Pinot gris/grigio 5%
Cabernet sauvignon 4%
*Statistics courtesy of Wine Australia
Although Coldstream Hills wasn’t founded until 1985, over 20 years after Wantirna Estate, it was still very much a prime mover in the renaissance of the Yarra. Founded by wine critic James Halliday, the estate placed an emphasis on chardonnay and pinot noir, with cabernet taking much more of a backseat than with other iconic producers. That focus continues today, with single vineyard wines key, both from the estate’s valley floor vineyards, as well as cooler sites in the Upper Yarra.
A: 29 Maddens Lane, Coldstream VIC 3770
Ph: (03) 5960 7000
W: coldstreamhills.com.au
One of the founding estates in the rebirth of the Yarra Valley, Mount Mary was planted by Dr John and Marli Middleton in 1971. They first became famous for their ‘Quintet’, based on the five red Bordeaux grapes and an homage to Bordeaux Blanc, ‘Triolet’. Pinot Noir and chardonnay now get more or less equal pegging. John’s grandson Sam now makes the wine, and has overseen the planting of Rhône varieties, both red and white, to help future proof for a warming climate.
A: PO BOX 626, Lilydale VIC 3140
Ph: (03) 9739 1761
W: mountmary.com.au
While no longer family owned, Dylan McMahon is Seville Estate’s chief winemaker and general manager and the grandson of founders Margaret and Dr Peter McMahon. The McMahons planted on a stretch red volcanic soil rich in basalt, which is unusual for the Yarra. Today, the estate range comes off both the original 1972 plantings and 1996 additions, while the reserve wines are all from the old vines. Chardonnay, pinot noir, shiraz, cabernet sauvignon and riesling are all made.
A: 65 Linwood Road, Seville VIC 3139
Ph: (03) 5964 2622
W: sevilleestate.com.au
Reg and Bertina Egan officially breathed new life into the Yarra in 1963 with their first plantings, which were a fruit salad of varieties from the noble to the less celebrated. That mix was whittled down to what are Yarra mainstays now – chardonnay, pinot noir, cabernet sauvignon, cabernet franc, merlot and petit verdot. Two Bordeaux blends are made, of both right and left bank inspiration, along with varietal bottlings of chardonnay and pinot noir.
A: 8 Bushy Park Ln, Wantirna South VIC 3152
Ph: (03) 9801 2367
W: wantirnaestate.com.au
Another doctor involved in the rebirth of the Yarra, Dr Bailey Carrodus first planted vines in 1969, with the first commercial harvest in 1973. The ‘Dry Red Wine No.1’ and ‘No.2’, based on cabernet varieties, and shiraz with a hatful of other Rhône varieties respectively, became some of the most famous and sought-after Yarra wines, along with an oxidative style of chardonnay and various other melanges, including a mash-up of port varieties. After Dr Carrodus’ death, the estate was almost lost, but a renaissance under the stewardship of Sarah Crowe has seen it emerge stronger than ever.
A: 4 Briarty Road Gruyere Vic 3770 Australia
Ph: (03) 5964 9267
W: www.yarrayering.com
While the winegrowing link was broken for some 50 years, the de Pury family have been on the same property (formerly a part of the original Yering Station) since 1863. They were the last to produce a commercial grape harvest, in 1921, and one of the first to replant in 1969. Today, they still make wine in the museum-like winery from the Bordeaux varieties, as well as shiraz, viognier, marsanne, roussanne, pinot noir and chardonnay.
A: 810 Maroondah Hwy, Coldstream VIC 3770
Ph: (03) 9739 0240
W: yeringberg.com.au
Dave Mackintosh, a New Zealand expat, spent much of his time working with Giant Steps guru Steve Flamstead after arriving in Australia in 2006. With Mackintosh setting up Arfion in 2011, that friendship took on a different layer with their shared trans-Tasman label, Salo. Arfion, however, is a Yarra Valley only operation, making lo-fi expression of classic Yarra varieties, while the more experimental Smokestack Lightning range delves deep into the world of skin contact and whole bunch ferments for white grapes.
Ph: 0431 973 832
W: arfion.com.au
Shaun Crinion worked around the world before settling in the Yarra, launching his dappled label in 2009. Although he ventures out on the Mornington Peninsula and Macedon for some wines, his core is multi-site Yarra blends of pinot noir and chardonnay under the ‘Appellation’ banner and single site offerings expressing notable vineyards, typically from the Upper Yarra.
W: dappledwines.com.au
The D’Anna family run one of Melbourne’s most beloved independent temples to food and wine, Boccaccio Cellars. They have also invested significantly in the Yarra Valley, planting a vineyard in the cool of the Upper Yarra near Gembrook. They make aspirational pinot noir and chardonnay offerings from single blocks, multi-block blends under the 1er label, and also incredibly accessible bottlings under their Wickhams Road imprint. The D’Anna’s were also pioneers of pinot blanc, now making two tiers of the variety.
A: 505 Gembrook Rd, Hoddles Creek 3139 VIC
Ph: (03) 5967 4692
W: hoddlescreekestate.com.au
Having worked at Yarra icon Mount Mary, Mac Forbes plied his trade as a consultant in Austria before founding his own Yarra-based label. Mac has long championed the diversity of the Yarra’s sub-regions, sourcing from vineyards predominantly on the grey loam, rather than the red volcanic soils, both on the valley floor and into the higher reaches of the Upper Yarra. Today, all those sites are on long-term leases, with Forbes’ team meticulously managing the viticulture. Fine, elegant styles are the focus here, with chardonnay and pinot noir leading the way. His cellar door, Graceburn Wine Room, is also an excellent wine bar and bistro.
A: 11a Green St, Healesville VIC 3775
Ph: (03) 5962 3704
W: macforbes.com/graceburn.com
Luke Lambert’s day job is making wine for the Denton family from their revered View Hill vineyard, which is also where Lambert sources the fruit for his hugely respected nebbiolo. It is for that great Italian grape that Lambert is perhaps best known, and ultimately what he will focus his energy on, but he is equally adept at turning out lithe and spicy syrah, echoing but not imitating the Rhône, flavourful but vibrant chardonnay, as well as great value options under his Crudo label.
W: lukelambertwines.com.au
Timo Mayer worked at De Bortoli when it was reshaping much of the thinking about making pinot noir, shiraz and chardonnay, as well as for a significant tenure at the superb Gembrook Hill. He was also turning out wines from his own close-planted Bloody Hill site, with vine age now at a point where he makes wine of significant pedigree. Mayer’s motto is “bring back the funk,” which captures his pursuit of character and individuality over the clinical and the mass produced. He uses plenty of whole bunches in his ferments, even with cabernet and nebbiolo, and also makes wine in his home region of Remstal, Germany.
A: 66 Miller Rd, Healesville VIC 3777
Ph: (03) 5967 3779
W: timomayer.com.au
Syd Bradford worked for some of the Yarra’s finest makers for over a decade before striking out on his own, making some less-familiar varieties and blends, including an arneis and a mix of Sylvaner and gewürztraminer. With the day job well and truly shifted to his Thick as Thieves label, Bradford now works from his own vineyard on the valley floor, making a couple of tiers of pinot noir, as well as sourcing locally and in North-Eastern Victoria for things like gamay and nebbiolo. The wines here are pure, lithe and fiercely individual.
A: Healesville-Kooweerup Rd, Badger Creek VIC 3777
Ph: 0417 184 690 355
W: tatwines.com.au
Bicknell F.C.
Bird on a Wire
Bobar
De Bortoli Wines
Denton View Hill Vineyards
Gembrook Hill
Giant Steps
Goodman Wines
Handpicked Wines
Hoddles Creek Estate
Jamsheed
Journey Wines
Levantine Hill
Oakridge Wines
One Block & Maison de Ong
Out of Step Wine Co.
Payten & Jones
Precipice
Proud Primary Produce
Punch
Punt Road Wines
Rob Hall
Rochford Wines
Salo Wines
Santolin Wines
Serrat
Six Acres Wines
Soumah of Yarra Valley
St Huberts
TarraWarra Estate
The Wanderer
Thousand Candles
Tokar Estate
Toolangi
Yarraloch
Yering Station
Take the Eastern Freeway onto the Eastlink tollway. Exit at the Ringwood Bypass and turn left onto the Maroondah Highway. Follow the road through Ringwood and Lilydale to Healesville. At Coldstream, leave the Maroondah Highway and turn onto the Melba Highway to Yarra Glen.
Chateau Yarrinya was one of the first vineyards planted in the modern iteration of the Yarra Valley, with De Bortoli buying and renaming the estate in 1987. Today, De Bortoli’s holdings include the lauded Lusatia Park site, as well as vineyards in Heathcote and the King Valley. And while they may be a larger player, they’ve also been a hotbed of talent, as well as being the epicentre of the turn to more elegant and less oaked wines. The cellar door includes a well-stocked cheese room, and their restaurant, Locale, is one of the Valley’s oldest and best players.
A: 58 Pinnacle Ln, Dixons Creek VIC 3775
Ph: (03) 5965 2271
W: debortoli.com.au
David Bicknell is fairly credited as one of the architects of the Chardonnay renaissance, favouring a racier style, though not lacking in detail and character. Oakridge produces highly acclaimed wines across the classic Yarra Varieties, both from estate fruit as well as sourced from other distinguished sites. Oakrdige also has one of the best restaurants in the Yarra, with Matt Stone and Jo Barret at the helm.
A: 864 Maroondah Hwy, Coldstream VIC
Ph: 3770 (03) 9738 9900
W: oakridgewines.com.au.
If you’re staying in Healesville, you can spend a day tasting without having to drive. Along with Mac Forbes (at Graceburn Wine Room), Giant Steps and Innocent Bystander, Payten & Jones have recently opened a cellar door in town showcasing their eclectic vinous offerings, as well as their excellent ciders.
A: 3 Lilydale Road, Healesville VIC 3777
Ph: (03) 5962 1935
W: paytenandjoneswine.com.au
One of the most striking cellar doors in the Yarra, TarraWarra’s tasting room is a modernist bunker buried in the hillside, with the entry framed by a curving dry stone wall. Vistas across the valley and circular ceiling wells flood the space with light. Post tasting, stroll across the grass to the acclaimed restaurant, or take a few steps further to the world class art gallery.
A: 311 Healesville-Yarra Glen Road, Healesville VIC 3775
Ph: (03) 5957 3511
W: tarrawarra.com.au
One of the first wineries in the modern renaissance of the Valley, Yarra Yering is a pinnacle producer, now led by highly respected winemaker Sarah Crowe. Cabernet varieties and shiraz take the lead here, though pinot noir and chardonnay play strong roles, as does an assortment of Portuguese varieties. Museum and ultra-premium wines are available to taste for a small fee.
A: 4 Briarty Road, Gruyere VIC 3770
Ph: (03) 5964 9267
W: yarrayering.com
Yering Station was the site of Victoria’s first vineyard, with the property subdivided in the 1860s to become Yeringberg, St Hubert’s and a smaller Yering Station. Like all Yarra vineyards, Yering Station had its vines pulled in the early 20th century. The vineyards were replanted from 1989, with the Rathbone family later establishing a significant cellar door and restaurant, one of the first of its type in the Yarra. Yering Station is also home to the Yarrabank sparkling wines, and they produce one of the country’s most revered shiraz viogniers.
A: 38 Melba Hwy, Yering VIC 3770
Ph: (03) 9730 0100
W: yering.com
There are two dining experiences at Levantine Hill, with both under the purview of Teage Ezard in conjunction with Head Chef Luke Headon. The first is the helpfully titled All Day Dining, which is the flexible and casual option, while Ezard and Headon’s skills are on full display the estate’s Signature Restaurant, with five or eight course menus available (degustation only).
A: 882 Maroondah Hwy (enter via Hill Road), Coldstream VIC 3770
Ph: (03) 5962 1333
W: levantinehill.com.au
The Healesville Hotel has become a beacon of all things Yarra Valley, with everything from a counter meal at the public bar to a snack and a pint in the beer garden to a multi-course meal in the dining room matched with one of the country’s best regional wine lists. You can also buy any of those wines to go from the adjoining Harvest café, which also covers breakfast and lunch offerings and coffee from 8 am every day.
A: 256 Maroondah Hwy, Healesville VIC 3777
Ph: (03) 5962 4002
W: yarravalleyharvest.com.au
Matt Binney was the head chef at Northcote’s much-mourned Merricote, under the executive eye of Rob Kabboord, who was Peter Gilmore’s right-hand man at Quay. Binney and his wife Bianca have renovated an historic bank building in the tiny township of Yarra Glen. While his fine-dining skills are on ample show, they are knit into a more casual style focusing on breakfast and lunch, with Fridays and Saturdays the only after-dark options. Local micro-producers take centre stage on the wine list, which is written by Bronwyn Kabbord.
A: 25 Bell St, Yarra Glen VIC 3775
Ph: (03) 8201 7470
W: heartswood.com.au
From the owners of Stones of the Yarra Valley and The Stables restaurant, Meletos is the more casual dining venue (on the same property), with wood-fired pizza at its heart, though the menu trips through antipasti, entrées and mains, too. The Taphouse is also a short walk away, for those looking to settle in for the afternoon to sample the Detour Beer Co.’s wares.
A: 12 St Huberts Rd, Coldstream VIC 3770
Ph: (03) 8727 3030
W: meletos.com
This is perhaps the dining jewel in the crown for the Yarra at present, with chefs Matt stone and Jo Barrett working primarily from their thriving kitchen garden, as well as foraging for produce. They make everything from bread to croissants to cheese to butter to charcuterie to fermented goods, and they have a zero-waste policy. One of Australia’s best dining experiences.
A: 864 Maroondah Hwy, Coldstream VIC 3770
Ph: (03) 9738 9900
W: oakridgewines.com.au
Chef Mark Ebbels crafts a seasonally evolving menu primarily sourced from Tarrawarra’s quarter-acre kitchen garden. Two or three course options are available, along with an optional cheese course.
A: 311 Healesville-Yarra Glen Road, Healesville VIC 3775
Ph: (03) 5962 3311
W: tarrawarra.com.au
Essentially an innovative winemaking facility designed to give young makers a start in the industry by providing facilities and mentoring (currently from Damian North of Journey Wines and Behn Payten of Payten and Jones), No.7 also acts as restaurant and live music venue from Friday through Sunday.
A: 7 Lilydale Road, Healesville VIC 3777
Ph: (03) 8727 3000
W: no7healesville.com
Although this acts as Mac Forbes’ cellar door, it is far more than that, with the pocket-sized Healesville central venue acting as both bistro and global wine bar, too. A must visit.
A: 11a Green St, Healesville VIC 3775
Ph: (03) 5962 3704
W: graceburn.com
One of the major forces in the gin revolution, Four Pillars now makes a dizzying range of specialised gins from their Healesville distillery, which is happily open for casual tastings, as well as tutored masterclasses.
A: 2A Lilydale Rd, Healesville VIC 3777
Ph: (03) 5962 2791
W: fourpillarsgin.com.au
An iconic Victorian destination, Healesville Sanctuary is the place to see native wildlife in its natural habitat, from dingoes to lyrebirds. There’s also a Healesville Hotel-operated café, so there’s no need to rough it either.
A: Glen Eadie Ave, Healesville VIC 3777
Ph: 1300 966 764
W: zoo.org.au
A couple of doors up from the Healesville hotel is the hotel’s butcher and produce store, offering dry-aged beef, high-welfare, rare breed pork, local lamb and ‘real’ ham and bacon. You can also pick up artisanal charcuterie and sourdough bread, as well as essentials of the hotel kitchen, such as veal jus, duck leg confit, stocks, pastes, butters, pâté and terrines.
A: 258 Maroondah Hwy, Healesville VIC 3777
Ph: (03) 5962 2866
W: yarravalleyharvest.com.au
Founded by Eva and Marc Besen in 2003, the TarraWarra Museum features seasonally changing exhibitions focusing on modern Australian artists. The gallery is privately funded but open to all.
A: 313 Healesville-Yarra Glen Road, Healesville VIC 3777
Ph: (03) 5957 3100
W: twma.com.au
Housed within a 100-year-old milking shed, the Yarra Valley Dairy Cheese Shop offers free tastings of their award-winning range of cow and goat milk cheeses, as well as stocking over 60 local wines for sale.
A: 70–80 McMeikans Road Yering, VIC 3770
Ph: (03) 9739 1222
W: yvd.com.au
With over 250 products hand-made from Belgian couverture chocolate and fruits, nuts and herbs off their own farm, the Yarra Valley Chocolaterie is a destination of unparalleled interest for chocolate lovers.
A: 35 Old Healesville Rd, Yarra Glen VIC 3775
Ph: (03) 9730 2777
W: yvci.com.au
With 70 rooms, Balgownie Estate has most accommodation needs covered, with standard hotel rooms as well as apartments. They also have an on-site day spa, and unlike the glitzy RACV club, no membership is required.
A: 1309 Melba Hwy, Yarra Glen VIC 3775
Ph: (03) 9730 0700
W: balgownieestate.com.au
One of the most important historical buildings in the Yarra Valley, Chateau Yering was built by Paul de Castella in 1854 and is one of the grandest buildings ever to grace the region. Today, the house has been filled with antiques and artworks recalling a different time. There are 32 luxurious suites, plus a café and the signature Eleonore’s Restaurant.
A: 42 Melba Hwy, Yering VIC 3770
Ph: (03) 9237 3333
W: chateauyering.com.au
The hotel has seven luxuriously appointed rooms, though you’ll have to wander down the hall for the bathroom facilities. If you’d like to step up in terms of privacy, the three-bedroom Furmston House has three king rooms, all with ensuites.
A: 256 Maroondah Hwy, Healesville VIC 3777
Ph: (03) 5962 4002
W: yarravalleyharvest.com.au
With 80 rooms, the Healesville RACV Club is one of the region’s most luxurious accommodation destinations, with in-house spa and an 18-hole golf course, but you’ll need to be a Club member or know one to book a room.
A: 122 Healesville-Kinglake Rd, Healesville VIC 3777
Ph: (03) 5962 4899
W: racv.com.au
This is an independent boutique motel housed in Marna House (c. 1900), which has six rooms of varying sizes and facilities, with two three-bedroom houses nearby that are also available to book.
A: 55 Maroondah Hwy, Healesville VIC 3777
Ph: (03) 5962 1323
W: yarragables.com.au
The Farmhouse is the accommodation arm of Meletos, with a luxurious 23-room hotel that has a distinctly Tuscan vibe. It’s a very short walk to the Meletos Café, Providore and the Taphouse, which houses both the Detour Beer Co. and Napoleone Cider. It also shares the property with Stones, if you’re looking for a fancier dining option, or are thinking of planning a wedding. If you’re travelling with the family, however, The Farmhouse can only accommodate guests over 14 years of age.
A: 12 St Huberts Rd, Coldstream VIC 3770
Ph: (03) 8727 3030
W: meletos.com
A true icon of the Yarra Valley, Seville has only recently added accommodation and a restaurant. Well, the homestead was built by Seville’s founders Peter and Margaret McMahon in 1975, but their grandson Dylan has only recently repurposed the four-bedroom house to accommodate up to eight people. Three bungalows are more suited to couples. All have stunning views of vineyards and gardens.
A: 65 Linwood Road, Seville VIC 3139
Ph: (03) 5964 2622
W: sevilleestate.com.au
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