With vines being first planted in 1838 by Scottish-born Ryrie brothers, Yering Station is the first vineyard in Victoria State. The brothers acquired 17,400 hectares and planted two grape varieties at the time -black cluster and sweet water. In 1850, the site was sold to a Swiss-French immigrant, Paul de Castella. He increased the vineyard by a further 20 hectares, sourcing vines from around the globe including some from Chateau Lafite. In 1859, de Castella built the Old Winery to house his winemaking equipment. In the mid-1800s, other Yering Station signatures were established, from the grand avenue of Elm trees to the historic Heritage Barn. Each symbol shines as a testament to the centuries-long journey of Yering Station. In 1996, Yering Station was purchased by the Rathbone family, lovers of wine with a rich family background in agriculture and engineering, it is a true family operation. Through their vision and powered by passion, they have gone on to build what is now an icon of the region. A jewel in the Yarra Valley crown, Yering Station produces world-class cool climate wines from its revered vineyards which famously abound with expressive varietal flavor and integrity.

Situated just 45 kilometers east of Melbourne, the Yarra Valley is a large and diverse cool-climate wine region. Its elevation spectacularly ranges from lows of 50m to heights of 1,250m, due to the influence of the Great Dividing Range. The region is characterized by significant rainfall during winter and spring, which helps to nourish the vines throughout the dry, but cool summers. The estate Pinot Noir vines are clones of MV6, Abel, and D5V12, which vary in age from six to 23 years. They are cane-pruned VSP trained, which suits the terroir made up of Duplex grey loam over yellow clay soils. In each vintage, the use of precision viticulture is used to map and isolate the finest parcels from the best blocks and even the best rows. Such practices include innovative soil and canopy mapping technology known as EM38; this enables the viticulture team to unearth microvariations within the parcels. The vineyard is machine and hand-harvested.