The Yarra Valley’s rock and roll bad boys have gone and opened up a cellar door. Best mates Behn Payten and and Troy Jones have never done things the conventional way. The cellar door is just as likely to have a food truck parked out front as it is to be sporting some new graffiti artwork on the side walls. Don’t be fooled by the deliberately urban vibe, though. These wines are sophisticated. Behn is happy to have a play with skin contact, whole-bunch, and SO2-free, but the range cleverly spans the gamut from fine elegant chardonnays to beautifully weighted savoury pinot noir, to outright ball-tearing funky shiraz. Look for the gorilla if you’re into the latter.
This is no picturesque vineyard-side cellar door. You’re in the heart of Healesville, across the road from the Four Pillars gin distillery, in a sharp fit-out with picnic tables out back for sitting and drinking a glass or three of the good stuff with whatever offerings the food trucks have on the weekends. The OHO trip coincided with a damn tasty BBQ from The Cypriot Grill – a caravan resplendent in yellow livery turning out awesome accompaniments to Behn and Troy’s booze. So far three significant pieces of graffiti art adorn the walls, and are in themselves worthy of a drop-by.
Giant Steps quickly became the stalwart of the Yarra Valley winery and restaurant scene when Phil Sexton first opened it over a decade ago. The structure has become a reassuring symbol of always-available quality wines and food situated in Healesville’s east end.
Winemaker Steve Flamsteed has an unwavering commitment to making quality wines that express the place they’re from, whether it’s one of the single-vineyard series wines or a regional blend. His commitment to excellence is exemplified in his path to winemaking. First he was a chef, then a cheesemaker, but it was wine that caught his attention. While studying oenology, he paid his way as a chef with Maggie Beer. It’s unsurprising that he emerged with a passion for local expressions of produce.
Steve’s uncompromising attention to detail yields results, from the vineyard to the wine glass, and the experience at the Healesville cellar-door restaurant is a reflection of this same approach. Staff are knowledgeable and genuinely love talking about the wines they’re selling. It helps that the tasting room is behind the glass wall, right in the barrel hall where you’re immersed in the workings and glorious smells of a winery.
After a recent refurbishment, the place is looking as fresh and contemporary as ever. It’s a pleasant place to sit and enjoy the food, and definitely to appreciate the good work of Steve and the team in the winery.
With a name that harks back to the Scottish ancestral roots of owners the Graham family, Boat O’Craigo punches way above its weight for quality wines. Indeed, Halliday named it as ‘Dark Horse Winery of the Year’ in 2018. The cellar door on the high side of Healesville heading out of town is a perfect place to sit and lose a couple of hours trying wines and eating platters of local produce, or the simple traditional pizzas expertly turned out of the tiny kitchen.
Wines are made by the legendary Rob Dolan at his Warranwood facility, from fruit grown on the two estate sites at Kangaroo Ground and Healesville. Quality is high, with an emphasis on wines made for drinking and enjoying. Rob is known for his generous winemaking style, and Boat O’Craigo wines definitely fit that bill.
The deck outside shares the close panorama of Mt Riddell with the dining area inside the building. For people who might be heading up to Marysville or just on a drive up the Black Spur, stepping out of the car and encountering the stunning view across the lush vineyard to the foot of the mountain comes as something of a surprise. It’s easily overlooked as you head up the highway, but with the triple threat of great wine, food and a surprise view, it’s a must-stop venue.
The name could not be any more literal. Six Acres is truly six acres of vineyard producing estate-grown (vegan-friendly) wines in small batches on site. The Zuccaro family has tended this plot lovingly, subscribing to the adage that all good winemakers say: ‘Good wine is grown in the vineyard.’ It’s a prime little patch of Yarra Ranges dirt near Silvan in the Upper Yarra region of the Valley. Here the soils are deep and volcanic, and the fruit yields wines of density and structure. Some of the greatest wines of the Yarra Valley come from up this way; we’re not far from Seville Estate, Hoddles Creek, Thousand Candles, and vineyards growing fruit for Giant Steps, De Bortoli and Oakridge. So the area has some kudos.
Six Acres is a smaller affair, located in a modest (cute) shed with a great view. However, don’t let size fool you. The Zuccaros are focused on quality in their pinot noir, merlot and cabernet. They pride themselves on minimal intervention wines, using none of the usual animal products (like eggs, which are traditionally used for fining). The cellar door is a fun and super-personal experience with a passionate family sharing some stonking wines. You’ll need to allow a budget for take-home wines, but nothing is super-expensive, so don’t be shy!
Marysville hadn’t had a pub for a while when Ashraf and Christine decided that they would answer the call of the community and build one. It has been a ground-up build of a brand new business from the former owners of the famous Marysville Patisserie.
The heart of any good local pub are the locals who frequent it. Head here to have a fun dinner out with the folks of Marysville. Stand around the fire or at the bar and share a drink or two – there are regional beers on tap and wines from nearby on the list. The menu is classic pub, handled with precision by the international chef. With her passion for pastry, desserts made by Christine are worth travelling for. Be warned though, it’s worth booking your table ahead if you’re coming up on a weekend.
Ashraf and Christine describe The Duck Inn as their gift to the community that stood behind them and supported their business for so long. It’s certainly a well-appreciated one among tourists and locals alike. Music nights are a hoot, with some great bands on the bill. Stay tuned to the Facebook page for information about these.
The word “Amphora” conjures up images of the Romans to me. It turns out that’s exactly what Trofeo Estate have here – ancient-looking clay jars used to ferment wines without imparting flavours from wood (such as with oak barrels) whilst still letting in that crucial slow leak of oxygen which ages and softens the wine (unlike stainless steel.)
Winemaker Richard Darby says that the huge clay pots allow the truest of fruit flavours to shine. We did a head-to-head of the same Syrah as fermented in clay vs. fermented in oak. We could see his point. Beautifully focussed and delicate fruit flavours.
The estate is also a restaurant, set in a former passionfruit cannery from the 1930’s. The food is local where possible, always seasonal, and matched nicely to the wines as you’d expect.
Join the mailing list and follow this place on social media. The music nights are epic, and there are plans to host movie nights and more.
We don’t know how many times we’ve taken this trip and passed the shed-like structure made from shipping containers which houses the Farmer’s Place on our way to Lorne or Anglesea. We’re glad we made this pit stop though. The day was perfect for a long breakfast outside in the herb garden. We had the rice pudding and French toast. The former was light (for such a big dish) and tasty. The latter was as you’d want your French toast to come. The lavender syrup was amazing.
If you’re staying in the area, consider booking ahead into one of their many courses on food and growing. These guys preach what they practise, making the Farmer’s Place much more than a simple pit stop.
So, you left the city early, nothing was open when you left, and the first stop has to be a great coffee. Found it. The coffee here is from Toby’s Estate, and expertly made. Let’s face it, that’s what matters at your first stop on any road trip.
‘Bom Gosto’. It sounds awesome, and it means ‘Good Taste’. After nine years running Smith St mainstay Deelish (now Rockwell and Sons), the location has shifted to Lilydale, gateway of the Yarra Valley. Dee runs the restaurant, and her partner Geoff runs the 16-acre farm where they grow much of the produce on the menu.
We had the smashed pumpkin with feta, dukkah, greens from the farm, poached eggs and earthy spices, and also the mushrooms with kale, seeds, feta and poached egg. The accompanying breads were multigrain and sourdough respectively. The french toast is a rich, eggy bread with bacon and maple syrup. The bacon is to die for, with additional smokiness from the wood-fired oven, which the chefs tend as if it were a needy child. This is balanced with freshness from local strawberry slices, raspberries, dusky blueberries, and tart apple. There was also a fresh minty taste with a lingering depth that we couldn’t identify. “It’s chocolate mint – we have a plant out the back”, Paul, the barista, tells us.
One thing is for sure, you will not leave hungry.
Clyde Park is one of those jaw-dropping moments in wine touring. You step out of the car behind the winery, walk around to the restaurant and cellar door, and find yourself looking over a balcony across the valley. It’s a stunning view across the vines. Pinot lovers will have a field day here. It’s a study in terroir – the impact of local conditions, soils, etc on specific sites. Here they craft single-block wines of such different refined character that it’s hard to believe they come from the same property.
The real bonus here is that the food is amazing. Great wood-fired pizzas cooked in front of you (weekends), and a seasonal al la carté menu with what owner Sue humbly calls “home-style” food. It’s the kind of home I’d like to live in, if this is what’s cooked there. It’s so easy to spend half a day here, tasting extraordinary wine, eating Sue’s food and staring out at that view. Wow, that view.
Oh, if you’re planning a special event, while you’re standing at the tasting bar, turn 180 degrees and stare at the awesomeness that is the barrel-hall event space. Long table dinner or lunch in a working winery. Perfect.
Georgie Bass is like TV show Frasier – a spin-off series of your favourite show that actually works. All the charm and good humour of the older more established Flinders Hotel, but with some down-to-earth sophistication — provided in the case of the TV Show by English-girl-turned-love-interest Daphne. In the case of Georgie Bass, the interest comes from a produce-driven health conscious menu, a cooking school, and some epic secret dinners.
The produce is grown by the gardeners just down the road on the owner’s property, where perfect rows of beautiful brassicas were pushing up, along with radishes and other winter goodies. Come spring I can only imagine the spectacular display.
Dining is casual and fun. On sunny days, bean bags and outdoor tables among the kitchen herb garden are fun. The inside space is warm and has shelves of stuff made locally and by the team at the restaurant.
The cooking school is fortnightly at the moment, but the mailing list will let you know what’s coming up. Similarly for the epic secret dinners. We’ve not been to one yet – they sell out quickly, so keeping an eye on the social media is key to get in. Chef Michael Cole runs these at the drop of a hat when he finds something exciting in the ocean or his garden.