Planning a dinner party does not need to be complicated. At Yering Station, we believe the most memorable evenings are shaped by thoughtful wines, food‑friendly balance and a sense of ease at the table. With a little intention and well-chosen pairings, a relaxed and generous night naturally takes shape.
ENTRÉE | KINGFISH CRUDO
PAIRED WITH CHARDONNAY
A clean, citrus‑driven Chardonnay is the ideal way to begin. Its natural acidity and subtle texture complement the purity of kingfish crudo, enhancing freshness while allowing the delicacy of the dish to shine. It sets an elegant, assured tone for what follows.
MAIN | ROAST CHICKEN WITH HERBS
PAIRED WITH PINOT NOIR
A true classic that never feels out of place. Pinot Noir’s red fruit, savoury spice and fine tannins sit beautifully alongside golden roast chicken and gentle herb notes. This pairing brings warmth and generosity to the table without overwhelming either the food or the wine.
DESSERT | LEMON TART
PAIRED WITH YARRABANK CUVÉE
To close the evening, Yarrabank offers brightness and lift. Fine bubbles and crisp acidity cut through the richness and sweetness of lemon tart, refreshing the palate and leaving guests with a sense of lightness and celebration.
Three courses. Three wines. Considered, balanced and effortlessly enjoyable.
The rise of the spritz has been swift, but not all spritzes are created equal. At Yering Station, our Grapefruit Spritz is crafted with wine lovers in mind.
BUILT ON WINE, NOT IMITATION
At its core, the Yering Station Grapefruit Spritz begins with a quality wine base. This foundation brings structure, balance and finesse, ensuring the drink remains grounded in wine tradition. Rather than relying on sweetness for appeal, the profile leans into natural citrus bitterness, lifted aromatics and freshness.
Bright grapefruit sits at the forefront, delivering clarity and tension, while subtle notes of blood orange add warmth and depth. A whisper of honey myrtle introduces a gentle herbal lift, layering complexity without overwhelming the palate. Restrained sweetness keeps the finish clean, dry and refreshing, inviting another sip.
A PLACE AT THE TABLE
A true aperitif should enhance, not dominate. The Grapefruit Spritz is made to be enjoyed before a meal, easing the transition from day to evening and awakening the senses without overwhelming them.
Serve well chilled, over ice, finished with a twist of grapefruit or citrus peel. It is equally at home before a long lunch, at golden hour with friends, or as the first pour of an evening gathering.
A MODERN EXPRESSION OF APERTIF CULTURE
While the spritz has become synonymous with casual refreshment, its roots lie in thoughtfulness and moderation. Yering Station’s expression honours that heritage, offering a contemporary aperitif that feels elegant, balanced and deliberate.
This is not a shortcut to refreshment. It is a considered expression of it, one that reflects our commitment to quality, restraint and wines designed for moments of connection.
Serve chilled, over ice, with a twist of grapefruit peel or a slice of your favourite citrus. Enjoyed before lunch, at golden hour, or to open an evening, it’s an aperitif that respects wine tradition while embracing modern conviviality.
The Yering Station Grapefruit Spritz is available exclusively at our Yarra Valley estate and via our website at yering.com, offering a way to enjoy aperitif culture through a distinctly Yering Station lens.
Recent weddings at Yering Station reflect a move towards thoughtful simplicity, with couples opting for intention over excess. Choosing styles that feel relaxed, personal and connected to the setting, allow the celebration to feel warm and welcoming rather than overly styled.
NATURAL PALETTES, LAYERED WITH TEXTURE
Neutral colour palettes continue to feature strongly, often built from soft whites, warm stone, gentle greys and muted greens. These tones are layered with texture through linen tablecloths, timber furniture and subtle stone details, creating depth without distraction. The result is a look that feels effortless and enduring in both historic and contemporary spaces across the estate.
FLORALS THAT FEEL SEASONAL AND ORGANIC
Rather than tightly structured arrangements, couples are embracing florals with movement and softness. Recent weddings have favoured seasonal blooms and foliage, styled loosely to echo the surrounding landscape. This approach allows the flowers to feel part of the environment, not separate from it.
RELAXED TABLES WITH CHARACTER
Long and round tables are styled with a light touch. Mix‑and‑match glassware, ceramics and understated table details encourage an atmosphere that feels generous and lived in. It is a style that invites guests to settle in, connect and linger long after the formalities have passed.
LETTING THE SETTING LEAD
One of the most consistent styling choices seen at Yering Station is restraint. Couples are increasingly allowing the architecture, vineyard views and sense of place to lead, using styling to enhance rather than compete. The result is weddings that feel timeless, grounded and unmistakably tied to the Yarra Valley.
At Yering Station, Victoria’s First Vineyard, weddings are brought to life through thoughtful planning, generous hospitality and a setting of enduring natural beauty. Located in the heart of the Yarra Valley, each celebration is carefully curated to feel personal, seamless and memorable.
Whether you are seeking an intimate setting or a larger, beautifully considered celebration, our wedding spaces adapt with ease. From smaller gatherings to refined grand affairs, our experienced team works closely with each couple to ensure every detail is considered and your day unfolds effortlessly.
A SETTING THAT SETS THE PACE
A Yarra Valley wedding unfolds naturally, guided by landscape, light and season. At Yering Station, couples may choose from several ceremony locations across the estate, including sweeping lawns, gardens, the historic Barn or the Grand Terrace. All options are supported by wet‑weather contingencies, ensuring confidence and calm regardless of conditions.
EXPERT GUIDANCE, GENUINE FLEXIBILITY
From your first enquiry, you are supported by Yering Station’s experienced events team, led by Event Manager Rebekah Southey. For Rebekah, the greatest pride comes from guiding a wedding from initial conversations through to the final farewell, creating celebrations that feel seamless, personal and meaningful.
Her approach is grounded in trust, collaboration and genuine care. With thoughtful guidance and calm leadership, couples are supported at every stage, ensuring the planning experience feels just as rewarding as the day itself.
THE NATURAL RHYTHM OF THE DAY
Many celebrations follow a beautifully considered sequence. After the ceremony, guests gather on the terrace for drinks and canapés while the couple enjoy photographs across the estate. Dinner is then held in Yering Station’s signature restaurant, a striking stone and glass space with views across the Yarra Ranges. The evening moves seamlessly from dining to speeches and dancing, maintaining momentum without feeling rushed.
SEASONALITY AT THE CENTRE
Menus are designed around the seasons, with options for individually plated dining or shared feasting, allowing couples to shape the tone of their celebration. Wine pairings are carefully selected from the Yering Station and Yarrabank ranges, with the option to elevate the experience through premium selections and curated enhancements.
A THOUGHTFUL GUEST EXPERIENCE
The surrounding region offers plentiful accommodation options and well‑established transport services, making it easy for guests to arrive, stay and celebrate without stress. This ease allows everyone to remain present and enjoy the experience from beginning to end.
A CELEBRATION OF PLACE
Whether hosting an intimate gathering or a grand celebration, weddings at Yering Station are grounded in thoughtful hospitality, experienced support and a deep connection to the Yarra Valley. It is a place where celebrations feel generous, balanced and enduring.
For decades, Chardonnay’s global popularity has given rise to a wide range of expressions. Rich, oak‑driven styles continue to earn their place at the table, pairing beautifully with buttery, indulgent cuisine. At the same time, there has been a growing appreciation for fresher, more refined interpretations that allow site and season to speak with clarity.
At Yering Station, we’ve long believed in the versatility of Chardonnay and its ability to reflect place. In the cool climate of the Yarra Valley, that belief translates into wines driven by natural acidity, balance and restraint. These food‑friendly Chardonnays offer freshness and drinkability while still delivering texture and depth, proving that the grape’s enduring appeal lies not in a single style, but in its remarkable range.
A LIGHTER HAND IN THE YARRA VALLEY
Yering Station Chardonnay reflects this modern resurgence. Picked for natural acidity and crafted with a light touch, it leans into citrus, stone fruit and subtle nougat rather than overt richness. Oak is used sparingly and with intent, allowing the vineyard character of the Yarra Valley to speak first.
CRAFTED FOR YOUR DINNER TABLE
What makes Chardonnay such a sommelier favourite is its remarkable food‑friendliness. Acid‑driven yet textural, it complements rather than competes with a dish. From delicate shellfish and roast chicken to creamy vegetable dishes and soft cheeses, Chardonnay adapts effortlessly, elevating a meal without demanding attention.
WHERE BALANCE BECOMES COMPLEXITY
There is also an ease to Chardonnay that appeals to those who understand wine deeply. It bridges the gap between freshness and complexity, offering immediate enjoyment while quietly revealing layers over time. In the hands of thoughtful winemaking, it becomes less about statement and more about place.
A WINE THAT REWARDS ATTENTION
This modern style rewards patience and attention. It’s a wine for the table, for conversation, and for those moments where nuance matters more than immediacy. Where the pleasure lies not in impact, but in balance.
Few wines are as quietly versatile as Pinot Noir. At Yering Station, our Pinot Noir is defined by lifted red fruit, savoury spice and fine, flowing tannins. A style shaped by the cool climate of the Yarra Valley and a philosophy that values restraint over weight.
When pairing our Pinot Noirs, think less about power and more about harmony. Lighter proteins, subtle richness and savoury detail allow the wine’s natural freshness to shine.
CLASSIC PAIRINGS
ROAST DUCK WITH CHERRY AND THYME
PERFECT PAIRING: YERING STATION RESERVE PINOT NOIR
The wine’s red cherry and raspberry notes mirror the fruit, while gentle earthiness complements the gamey richness of duck.
MUSHROOM RISOTTO
PERFECT PAIRING: YERING STATION PINOT NOIR
Our Pinot Noir’s savoury undertones and silky texture echo umami flavours without overwhelming the dish.
GRILLED SALMON
PERFECT PAIRING: YERING STATION VILLAGE PINOT NOIR
A classic for good reason. The wine’s acidity cuts through the natural oils of the fish, while fine tannins keep the pairing elegant.
A MORE ADVENTUROUS MATCH
SPICED LAMB KOFTA WITH LABNEH
PERFECT PAIRING: YERING STATION VILLAGE PINOT NOIR
Warm spices lift the fruit profile of the Pinot, while the wine’s freshness balances the richness of lamb.
CHARRED CAULIFLOWER WITH TAHINI AND LEMON
PERFECT PAIRING: YERING STATION LITTLE YERING PINOT NOIR
A modern pairing where texture, acidity and savoury complexity take centre stage.
Ultimately, Pinot Noir invites curiosity. Its greatest strength is its ability to elevate a meal without ever demanding centre stage. By allowing the fruit to speak for itself, only elevating the natural flavours and textures in the winery, makes Yering Station Pinot Noir perfect for any pairing.
Each wedding at Yering Station, Victoria’s first vineyard, brings a unique vision to life, shaped by season, setting and the people celebrating. From relaxed vineyard gatherings to intimate winter moments, these real weddings reflect the individuality of every couple.
CASS & TOM
PHOTOGRAPHER: ALY MARIE PHOTOGRAPHY
Cass and Tom’s celebration blended timeless romance with a strong sense of place. Their day unfolded with ease, allowing guests to settle into the rhythm of the estate, from shared moments outdoors to an evening of heartfelt celebration and connection.
LAURA & PETE
PHOTOGRAPHER: NATALIE DAVIES PHOTOGRAPHY
Laura and Pete’s wedding began with an intimate ceremony in The Barn before guests gathered along the Breezeway, where a much‑loved canine ring bearer and sweeping Yarra Valley views set a relaxed, joyful tone. As the sun set, portraits under the Elms gave way to long‑table dining in the restaurant, bringing the day to a warm and generous close.
YAN YAN & HOLMAN
PHOTOGRAPHER: SILAS CHAU
Yan Yan and Holman’s garden ceremony reflected the calm of the surroundings, with friends and family immersed in the Yarra Valley for a celebration that felt both relaxed and considered. Guests gathered beneath the Breezeway for a Yarrabank tower before moving into the restaurant, bringing the day to a generous and beautifully shared close.
Every wedding at Yering Station reflects the couple who brings it to life, grounded in genuine hospitality and the enduring beauty of the Yarra Valley.
For couples choosing to celebrate on a more intimate scale, Yering Station offers spaces that feel warm, purposeful and perfectly suited to smaller guest numbers. While reduced in size, micro weddings receive the same care, expertise and generosity that define every celebration held on the estate.
SPACES DESIGNED FOR CONNECTION
THE DEVAUX ROOM
The Devaux Room is ideal for refined, seated celebrations of fewer guests. Flooded with natural light and connected to the rhythm of the day, it lends itself to elegant long lunches or relaxed, wine‑led evenings. With flexible table layouts, curated menus and seamless service, the space feels personal and unforced, allowing conversation, connection and shared moments to take centre stage.
THE BARN
For those drawn to character and atmosphere, The Barn offers a distinctly intimate setting. Its historic structure, timber details and sense of enclosure create a ceremony or reception space that feels grounded and meaningful, particularly for smaller gatherings. The Barn works beautifully for couples who value authenticity and warmth, with the flexibility to adapt to changing weather or timings without compromising the flow of the day.
INTIMATE WEDDINGS AT YERING STATION
Both spaces are supported by Yering Station’s experienced events team, ensuring that even the smallest celebrations are thoughtfully planned and beautifully executed. With menus designed for sharing, estate wines selected to suit the season, and a setting steeped in history, micro weddings at Yering Station are shaped not by scale, but by intention.
Sometimes, celebrating with fewer people allows the moments that matter most to shine.
We’ve seen a very slow start to harvest, historically one of the latest starts of the season. A smooth run nonetheless, with healthy crop loads and low disease pressure thanks to the dilligence of our hard-working vineyard crew. Read on to find out more about the day-to-day operations, conditions and the team’s antics.
SATURDAY FEBRUARY 21
Vintage 2026 officially commenced with our first picking of Pinot Noir from our Y10 Block, destined for the base of our Yarrabank sparkling wines. The fruit was harvested in pristine condition, showcasing vibrant acidity and purity of flavour, providing an exceptional foundation for the elegance and finesse that define our Yarrabank collection.
The crew had some fun on the harvester for the first time in 10 months.
MONDAY FEBRUARY 23
Monday featured pristine Chardonnay harvested from our premium Y23 Block. We’re seeing beautiful, well-balanced flavour and healthy crop loads coming through.
TUESDAY FEBRUARY 24
Tuesday saw a storm pass through the Yarra Valley, captured by Tom Calder (vineyard operator) from our Spring Lane Vineyard. Not to worry, it cleared soon enough and operations continued as usual.
SATURDAY FEBRUARY 28
Some more premium chardonnay was harvested from our M04 Block this time, “looking like caviar” – Rod Harrison, Chief Viticulturist.
THURSDAY MARCH 5
It has been quiet for the past week with moderate, intermittent rainfall across the valley. Picking is predicted to pick back up over the weekend, with all of the Chardonnay and Pinot Noir fruit entering the winery over the next couple of weeks. Although it is a late season, the team will be picking up speed quite quickly.
The tropical fronts have kept our vineyard team on their toes but some warm days now will take the pressure off and bring balance back to the crops.
Everyone is looking forward to the Oenological Escapades.
We’re looking forward to what’s to come – stay tuned via Facebook and Instagram.
To celebrate International Women’s Day 2026 we’re shining a spotlight on a handful of the incredible women at Yering Station. Read on to find out more about the team –
TRACEY BOYD | WAREHOUSE MANAGER
What’s one part of your job that gives you the most pride?
The warehouse system. Keeping our inventory organised and our processes efficient.
If you could raise a glass to one woman (past or present), who would it be?
Rachael Scicluna for her outstanding leadership, strong work ethic and attention to detail.
What’s something you value in your male colleagues as allies?
Their openness to learning and always being supportive.
AMANDA FLYNN | WINEMAKER
What’s one part of your job that gives you the most pride?
The final wines of each vintage are always something I am incredibly proud of. So many talented people are involved along the life of each wine… But… what I really love most is talking to my interns after vintage and hearing that we have created a great space for them to develop their techniques and understanding of crafting wines. Knowing they are leaving with greater confidence in their abilities to continue their winemaking journeys – that’s a proud “winery mum” moment and something I strive for each year.
If you could raise a glass to one woman (past or present), who would it be?
One glass? I’ll need two. I would love to share a wine with both of my grandmothers. Both incredibly hard-working women and mothers to 10 children. They would both get a real kick out of the fact that I ‘grew up’ to be a winemaker.
What’s one piece of advice you’d give to women considering a career in wine?
Get involved in as many areas of the wine industry as you can. Work in vineyards, wineries, labs, distribution centres, cellar door, wine bars, restaurants, repping – having an understanding and appreciation of every part of the business will help you craft a successful career.
REBEKAH SOUTHEY | EVENT COORDINATOR
What’s one part about your job that gives you the most pride?
Seeing an event (especially weddings!) come together from the very first enquiry or meeting to the final farewell gives me the most pride. Being trusted with such important moments in people’s lives, and knowing I’ve helped create something memorable, meaningful and seamless, is incredibly rewarding.
What does support between women at work look like for you? Support to me looks like mentorship, honesty and genuine encouragement. It’s women championing each other, sharing their knowledge and experience, and offering guidance without judgment. I’ve been incredibly lucky to experience this kind of support firsthand at Yering Station.
If you could raise one glass to a woman past or present, who would it be?
My mum! She is my greatest inspiration, my role model, and the reason I am who I am today.
JESSE THEODORE | CELLAR HAND
What’s something you value in your male colleagues as allies?
One thing I value in my male colleagues is that they never overlook me because I’m a woman (which is sometimes a blessing and a curse!). However, I have never felt as though I’m not being perceived as an equal due to my gender which is a very empowering feeling.
What’s one piece of advice you’d give to women considering a career in wine?
Just do it! You will have so much fun, gain the opportunity to work and travel at the same time and meet so many awesome people that have the same passions as you.
If you could raise one glass to a woman past or present, who would it be?
My grandmother back home. If it wasn’t for her putting up with my 5am long black and biscuit visits during my vintages in New Zealand, I wouldn’t know what I would have done. The talks we would have together are part of the reason I’ve had the courage to be able to move overseas on my own to continue my journey in wine.
RACHAEL SCICLUNA | DIRECTOR OF FOOD & BEVERAGE
What’s one part of your job that gives you the most pride?
I have two aspects of my role that give me the greatest sense of pride, and both are centred around people.
I have been at Yering Station for over 26 years, and one of the most rewarding parts of my job is seeing guests return year after year. Building long-term relationships with our customers, watching them remain engaged with the brand, and having them remember me personally brings me immense joy. It is incredibly special to meet guests in the early days and then welcome them back as they return with one, two, or even three children, or simply return time and again. These moments genuinely reinforce that my dedication to the business over many years has been worthwhile.
The second is training, mentoring, and developing my team. I gain enormous satisfaction from seeing staff join us for what may initially be “just a job” and then, five years later, grow into managerial or leadership roles. Others balance their university studies while working within the business, then move on to careers they have trained for, yet continue to stay in touch and keep me updated on their progress, ask for advice, or request a reference, it is deeply rewarding and a source of great pride.
What does support between women at work look like to you?
Support between women at work, to me, is built on respect, trust, and genuine connection. I have the privilege of working with many women every day, across all ages, backgrounds, and varied departments. I value listening to them, learning from them, and supporting them if I can. Whether that is as their leader, their mentor, or simply as someone they can talk to. Support can look like being present when someone needs to cry, offering guidance during challenging moments, or sharing laughter and celebrating successes together. We spend a significant part of our lives with the people we work alongside, so it is essential that our workplaces are grounded in mutual respect, understanding, and encouragement. Supporting one another creates stronger teams, greater confidence, and a healthier, more positive work environment for everyone.
If you could raise a glass to one woman (past or present), who would it be?
I would raise a glass to my daughter, who is 12 years old. She is part of Generation Alpha and hasn’t been on this earth long enough to be shaped by many of the world’s negative elements. For her, the sun shines every day, life is bright, happy, wonderful, and meant to be lived. She doesn’t overthink or procrastinate. She has no regrets and doesn’t hesitate to be herself. She shows respect, resilience, kindness, and genuine friendship, and she reminds me daily of the optimism, courage, and goodness we should all strive to hold onto. I often find myself thinking about her when I need in ‘spike up’ in my day.
STACEY TIMMS | VINEYARD OPERATOR
What’s one part of your job that gives you the most pride?
Making a positive difference and being someone my team can rely on gives me the most pride.
What does support between women at work look like to you?
Supporting each other, celebrating wins, and lifting one another up especially during challenges such as Vintage.
If you could raise a glass to one woman (past or present), who would it be?
I would raise a glass to my Nan, who I miss dearly. Her strength, love, and kindness continue to inspire me every day.
REBECCA O’BRIEN | VINEYARD OPERATOR
What’s one part of your job that gives you the most pride?
The thing I take pride in is delivering the best quality grapes we can to the winery I love vintage we spend a year working towards it.
What’s something you value in your male colleagues as allies?
Their understanding, especially around being a working mother. Sometimes we just have to be there for our kids first.
If you could raise a glass to one woman (past or present), who would it be?
If I could raise a glass to a former colleague Dani Pi Meschini who showed me what women supporting women in this industry was all about.
Join us in raising a glass to the devoted, compassionate and talented women making up team Yering Station.
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