By 1890 Victoria produced almost 60 percent of Australian wine, more than all the other states combined. From then on plantings were extensive until the 1920's, when economics forced a decline in viticulture and wine production, causing the vineyards to revert back to pasture.

The last vintage in the Yarra Valley was in 1921, contrary to commonly held belief the vine pest Phylloxera never infested the Yarra Valley vineyards. With the influx of European migrants after World War 2 a new interest in wine began to emerge in Victoria and by the 1960's several small vineyards began to emerge, planting a wide range of grape varieties.

The Johns family, traditional fruit growers for generations, acquired the 200 acre prime farming land and replanted the first grape vines in 1989. The estate remains family owned with a focus on producing low yield, high quality fruit across each of the varieties. From budburst to bottling, every stage of production is carefully controlled by owner/winemaker Alan Johns. Alan has vast knowledge and extensive experience in fruit growing and the challenges of working the land. Alan's ability to produce good fruit is a skill that extends through to his wines - wonderfully soft and elegant examples of the region's classic style.

The old hay shed situated at the top of the hill, overlooks stunning views, was converted into a charming rustic Cellar Door, oozing with character. The Cellar Door proudly displays the original and historic "Yeringa Vineyard" sign at its entrance and showcases antique cooper tools used by pioneer winemakers over a century ago.

Experimenting initially with a number of canopy systems in the vineyard, the different varieties were intuitively planted on Scott Henry trellising to maximise sun exposure and produce superior fruit. The Yering Farm vineyard undergoes considerable manual canopy work, leaf plucking and crop thinning as desired. The Yering Farm vineyard is environmentally well positioned, with a committed vineyard team focusing on a continued "clean and green" approach. The vineyard team uses low impact viticultural practices and work with the seasonal constraints, to limit chemical input.

All Yering Farm wines are made on site with estate grown fruit. The winery has developed over the last ten years and is now fully equipped. Individual winemaking plans have been developed for each of the six varieties. Traditional winemaking techniques are utilised, including the use of open top fermenters, hand plunging and maturation in French oak barriques, which assists in the creation of Yering Farm's superb wines. Generally Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon and Shiraz have approximately 25% new oak applied each year with Sauvignon Blanc being 100% tank fermented.

Constant monitoring and wine analysis prior to bottling is paramount in the winemaking process, together with expert assessments by independent consultants, to ensure only the highest quality wines are produced. Yering Farm creates New World wines integrating the latest winemaking philosophies, innovations and wine styles.

For over 150 years, the rich loam soil of the Yeringa vineyard has produced exceptional wines, which won awards over a century ago and continues to do so today. Wines under the Yering Farm label have received glowing receives on the wine circuit, winning numerous awards and recognition in the industry.

Production has steadily increased to crushing 100% estate grown fruit, resulting in 7,000 to 10,000 cases of wine produced annually with the infrastructure to produce up to 20,000 cases. Distribution of the range of Yering Farm wines is select and includes direct to the customer in our Cellar Door and the appointment of distributors who target up-market restaurants throughout Australia. Yering Farm has built its reputation through the consistent production of quality, premium cool climate wines.

To purchase your selection of Yering Farm wines, please click here . . .