Yering Station

Country:

Australia

Victoria's first vineyard, Yering Station, is located in the 'heart' of the Yarra Valley only one hours drive from Melbourne. As a family-owned winery, Yering Station has been recognised for its commitment to excellence, recently being inducted into the Australian Tourism Awards 'Hall of Fame' for Best Tourism Winery, 2005. Yering Station is renowned for producing award-winning wines of world-class quality and distinction. Now led by Winemaker Willy Lunn, Yering Station was honoured with the prestigious `Winemaker of the Year’ at the International Wine and Spirit Competition in London, 2004.

In 1838, the Scottish-born Ryrie brothers ventured into the Yarra Valley. The Ryrie’s named their property ‘Yering’, its Aboriginal name, and planted Victoria’s first vineyard on the site. In the early 1850’s Swiss migrant Paul de Castella took ownership of Yering Station, developing the property into a landmark of winemaking in Victoria. De Castella extended the vineyards and cultivated varieties with cuttings imported from France. A winery (now home to our cellar door), house and garden were constructed and an avenue of 330 elms was planted along the driveway. Reaching early heights in 1889 Yering Station won a Grand Prix at the Universal Exhibition in Paris, the sole award for the wine made in the southern hemisphere. After changing hands several times throughout the twentieth century, Yering Station remains a family-owned winery, purchased by the Rathbone family in 1996.

Yarra Valley Yering Station is situated at the 'heart' of the Yarra Valley, one hours drive from Melbourne with an elevation between 50 and 400m. Unlike many of Australia ’s wine growing regions, it is a cool-climate region. The Yarra Valley is characterised by significant rainfall during winter and spring (annual rainfall averages between 750-950mm) as well as dry but relatively cool summers. Interestingly, compared with our French counterparts, the average climate across the region throughout a seven month growing season can be described as slightly warmer than Burgundy, yet cooler than Bordeaux. This sub-regional variation within the single region of the Yarra Valley provides Yering Station with a great opportunity - ideal conditions for both early ripening varieties requiring high acid and for some of the late ripening varieties requiring flavour intensity.

Viticulture practices at Yering Station consider old world techniques, and apply Australian innovation to our unique environment or, ‘terroir’. The vineyard team work with seasonal variations to ensure each and every vintage potential is optimized. Winemaking techniques such as whole-bunch pressing, wild yeast fermentation and aging in French oak barriques highlight the delicate cool climate characters of the wine and define the ‘Yering Station style’.

Willy Lunn

Chief Winemaker - William (Willy) Lunn
Willy grew up in a small farming community in rural South Australia and has always had a great affinity with the land. This has led him to develop a passion for regionality and making wines that are always the truest expression of place.
His introduction to winemaking was straight out of high school, working at Petaluma under the watchful eye of Brian Croser. Beginning as a cellar hand in 1984, he rapidly progressed to a senior winemaking position. His attention to detail and focus on quality during his 15 years at Petaluma forged the “no compromise for quality” philosophy that continues to guide him today.

A love of travel led him around Australia and beyond, and in 1988 he landed at Argyle winery in the Willamette Valley (Oregon US.) where he joined friend and mentor, Rollin Soles. Together, they started making cool climate sparkling wines that were later destined for the White House. It was at Argyle in those early days that his love of cool climate viticulture and ultra premium winemaking came to fruition. The friendship lasted twenty years and would bring him back to Argyle to run their winemaking in 2003.

He completed a Bachelor of Applied Science (Oenology) at Adelaide University in 1996 and has been involved in wine judging both in Australia and abroad.

Following his period at Petaluma, Willy spent two years as winemaker at Shaw and Smith winery in the Adelaide Hills where he honed his experience making award winning Chardonnay, Shiraz and Sauvignon Blanc.

In 2003, Rollin Soles lured him back to Argyle winery to concentrate his efforts making ultra premium, world class Pinot Noir, Chardonnay and sparkling wines. In 2008 they were awarded Argyle’s 9th Top 100 wine in Wine Spectator for their sparkling which holds the distinction of being the highest rated US sparkling wine. His experience with Rollin Soles in the US, has lauded Argyle winery as contributing to the reinvention of the Oregon wine industry by increasing the quality of Oregon’s vineyards and winemaking.

It is a great boon to Yering Station that Willy has taken over the role as Chief Winemaker marking a new, exciting chapter for the Rathbone family’s journey in the wine industry and the unsurpassed quality of their regionally acclaimed wines.

Willy’s commitment to encouraging a strong team spirit throughout the winery will continue to allow the passionate team at Yering Station to thrive.

Technical Director/Winemaker- Darren Rathbone
After graduating from Chemical Engineering at Melbourne University in 1995, Darren began work in the wine industry, planting his uncle's vineyard, Laura Barnes, in the Yarra Glen. The Rathbone family purchased Yering Station in 1996 and Darren commenced the planning of a new winery and tourism complex, overseeing its development and construction.

Travelling to France, Darren spent time working with Champagne Devaux’s Head Winemaker, Claude Thibaut. The knowledge he acquired of the traditional Champagne making method, determined the design of equipment for producing ‘Yarrabank’, a joint venture between Devaux and Yering Station. After completing vintage in France, Darren returned to partake in Yering Station’s first vintage in the new winery in 1997. This was also Darren’s first winemaking experience in Australia.

In late 1997, Darren travelled to Chateau Lynch Bages in the Paulliac region of Bordeaux to work vintage with their winemakers. In 1999, Darren was accepted into UC Davis in California, internationally recognised as one of the world’s best wine schools. He completed the two-year Masters of Food Science, Enology program. During his stay in California, Darren worked at two small, high quality Napa Valley wineries, Spottswoode and Etude, for the 2000 harvest. After finishing the Masters program, Darren travelled to Burgundy, working at Domain Moreau in Chassagne Montrachet, in the Cote de Beaune and assisting in the production of the 2001 vintage. Whilst in France, he also returned to Champagne and Bordeaux, and travelled through the Rhone Valley.

Darren returned to Australia and Yering Station in December of 2001, as a winemaker, and a director of the company. Today Darren shares his time and expertise between the four Rathbone family wineries. His experience, in Australia and overseas, adds to the depth of resources that contribute to making Yering Station a leader in both winemaking and tourism on the world stage.