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Meet the people behind our story, our wines and our estate.
The Rathbone family built Yering Station on the principles of passion, integrity and quality. These values that continue to shape the foundation of our expert team today.
Darren Rathbone
CEO & Winemaker
Darren’s relationship with wine began at home, where food and wine were a natural part of family life within the Rathbone household. Those early moments around the table quietly shaped a curiosity that would grow into a lifelong pursuit.
After graduating in Chemical Engineering, his path took a decisive turn when his father, Doug Rathbone, and uncle, Graeme, purchased a vineyard in the Yarra Valley. Darren’s first work in wine was simple and physical. He started planting vines at the site later named Laura Barnes in honour of their grandmother. It was here that his enthusiasm for wine became unmistakable. Doug often described the growing passion project as “too big to be a hobby, too small to be a business” in its early form.
Yering Station became the place where that early momentum found focus. Darren helped shape the estate from the ground up by building the winery, establishing vineyards, developing a highly awarded tourism experience, and nurturing a team that remains central to its identity today.
His curiosity for wine led him further abroad in 1999, when he was accepted into a Master of Science in Enology at UC Davis in California, graduating in 2002. He then spent time working in some of the world’s most respected wine regions, including Bordeaux, Burgundy, Champagne and Napa Valley.
Returning to Australia, Darren continued to grow the family business, overseeing the acquisition of Mount Langi Ghiran in 2003 and Xanadu in 2005. Today, Darren is CEO and Group Winemaker.
Brendan Hawker
Chief Winemaker
Brendan Hawker is Chief Winemaker at Yering Station, leading our winemaking philosophy and operations. His path into wine was not a straight line, but one defined by curiosity and instinct. Growing up in the Adelaide Hills, wine was always present in the background, but it wasn’t until a gap year after high school that he made a decisive step into the industry. Drawn by its diversity and depth, he chose to follow what he describes as “an exciting industry full of constant discovery.” That decision set the course for a career he has never looked back on.
Over a decade later, Brendan is regarded as a respected winemaker in the Yarra Valley and beyond. His connection to Yering Station spans many chapters of his career, totalling well over a decade with the estate. He first arrived as a Cellar Hand, working closely with the wines and vineyards, before progressing through the ranks to Winemaker. Those early years shaped a deep familiarity with the sites and a lasting respect for their individuality.
“It was a formative time,” he reflects, “full of experiences that gave me a real understanding of just how special these vineyards are.”
Today, as Chief Winemaker, Brendan leads a long-serving team into our next chapter. In line with our philosophy, his winemaking approach is defined by elegance and purity of fruit, taking a light-touch approach that allows the vineyard to speak clearly and without interference.
Rod Harrison
Chief Viticulturist
Rod was born and bred in country Victoria, with a connection to the land that has shaped every chapter of his life. Growing up along the Murray River, a local winery first sparked his interest in viticulture. As Rod recalls, “I was always going to be a farmer—it just felt right.” That early certainty would quietly guide his path forward.
After finishing high school, he moved to the Yarra Valley and began working at Hardy’s Wines while studying viticulture at the University of Melbourne. With formal training complete, Rod stepped into vineyard management in the Murrindindi region before establishing his own viticultural consultancy, working across the Yarra Valley on a range of sites and contracts.
Following the devastating bushfires of 2009, Rod took a step away from viticulture and moved into construction, working as a Branch Manager. Yet the pull of the land remained, and he eventually returned to vineyards, managing sites for Mac Forbes before joining Yering Station in 2013 as Vineyard Manager.
Since then, Rod has developed an intimate understanding of the estate’s diverse vineyard sites, leading him into the role of Chief Viticulturist. His approach reflects Yering Station’s broader ethos of regional authenticity, with a deep respect for place and expression. Alongside his team, Rod takes a considered, site-by-site approach to viticulture, recognising the individual character each block brings to the wines of Yering Station.
Amanda Flynn
Winemaker
Amanda’s path into wine began in the world of music and hospitality, where her appreciation for service, detail and experience first took shape. It was while managing world-class fine dining restaurants that her curiosity for wine was truly sparked. She recalls, “I vividly remember the first time I had a Châteauneuf-du-Pape, a Vouvray and a German sparkling Riesling. A whole new world opened in those wines, and an understanding that this is a passion where I’ll never stop learning.”
After more than a decade in fine dining and the birth of her first child, Amanda made the decision to turn that passion into a lifelong career in wine. She moved to the Yarra Valley while studying Oenology at Charles Sturt University, working alongside a range of respected winemakers in the region, including Dominique Portet and Peter Mackey.
Her experience then took her to West Gippsland, where she managed both winemaking and viticulture across an eight-acre property, deepening her understanding of the vineyard-winery relationship. Amanda has also completed the AWRI AWAC program and contributed her expertise as a judge at various Australian wine shows.
Today, Amanda works alongside Chief Winemaker, Brendan Hawker, helping bring Yering Station’s winemaking philosophy to life. She is deeply focused on quality control within the winery, while also contributing to blending decisions, workflow management and team development.
“I hope to support our incredible, long-serving team in respecting the fruit from our vineyards and ensuring the purest expression of each site is what defines our wines.”
Garry Shotter
Assistant Winemaker & Cellar Manager
Garry is one of the longest-serving members of the Yering Station team, joining the estate in 2006. Known fondly as the “backbone of our cellar,” his presence has been defined by steady commitment, quiet leadership and unwavering dedication to the craft.
He began his journey in the bottling line, learning the rhythm of the winery from the ground up. Over time, Garry stepped into cellar management and winemaking support, where his experience and consistency became integral to daily operations.
Throughout his time at Yering Station, Garry has played an important role in lifting quality standards while helping foster a collaborative and positive team culture. Today, he is responsible for winery workflow and scheduling, ensuring cellar processes are maintained to the highest standard. He also contributes to regular tastings and plays a role in blending discussions, bringing a grounded, practical perspective shaped by years of hands-on experience.
John Waterson
Assistant Winemaker & Lab Manager
John arrived in Australia from England at the age of 21, settling in Melbourne’s outer-eastern suburbs. While completing his Honours in a Bachelor of Theology, his path shifted unexpectedly through life on an orchard in Warrandyte where he lived, worked and was married. This sparked an early connection to the land and a growing curiosity for agriculture.
A genuine appreciation for Yarra Valley wine soon followed, leading John into the region’s wine industry across both viticulture and winemaking. He began at Yering Station as a Vineyard Hand, working through the challenging bushfire seasons of 2008–2009, an experience that left a lasting impression of vineyard resilience and community. From there, he moved into the winery, spending two years as a Cellar Hand before progressing into laboratory work.
Seeking broader experience, John took on a comprehensive Vineyard Manager role at Toolangi in Dixon’s Creek, working alongside respected producers including Giaconda and Hoddles Creek. He later transitioned into wine buying, applying his technical and regional knowledge to curate Yarra Valley wines for a restaurant portfolio in Melbourne’s east.
After time away from production, John returned to his original passion—making wine. He rejoined Yering Station in 2019 and now serves as Assistant Winemaker and Lab Manager. Alongside his practical experience, John has studied Wine Technology and Viticulture at the University of Melbourne and is currently undertaking a Bachelor of Wine Science, supported by the business as part of its commitment to ongoing professional development.
Finn Horsfield
Vineyard Manager
Finn brings an international perspective and a deep respect for the land to his role.
Raised in New Zealand’s North Island, Finn moved to Marlborough to complete a Bachelor’s degree in Viticulture and Winemaking, where he spent five years studying and working across the region. His career took him further afield, completing vintages in the UK and Central Otago before relocating to Australia.
Since joining Yering Station in 2024, Finn has focused on nurturing vineyard health and quality with a long-term view. Much of his earlier experience was grounded in organic viticulture, an approach he remains deeply passionate about. Finn’s expertise in this space complements our focus on championing sustainability at Yering Station.
Rebecca O’Brian
Vineyard Operations
Rebecca began her viticulture career in 2003, building a deep and practical understanding of vineyard life across the Yarra Valley. Over the years, she has held roles with a range of respected operations, including Vineyard Services and Yarra Peaks, as well as most recently working with neighbours Handpicked Wines. This breadth of experience has given her a strong grounding in both site management and seasonal vineyard work.
Rebecca joined the Yering Station team in 2023 as a Vineyard Operator, where she plays an important role in the day-to-day care and management of our five Yarra Valley vineyard sites. Her work spans a wide range of seasonal tasks, contributing to the consistency, health and quality of the fruit across the estate.
She is motivated by both the people and the purpose behind the work. “There’s a great team in both the vineyard and the winery,” she says. “The effort our team put in to get the best results is really recognised and celebrated, which is just one of the reasons I love working at Yering Station.”
Colin Swalwell
Head Chef
Colin proudly assumes the role of Head Chef in our signature Yarra Valley restaurant. With a strong French pedigree, he has worked alongside some of the industry’s most respected chefs, beginning his career with Stephanie Alexander at her renowned Hawthorn institution, before moving to The Windsor Hotel in Melbourne’s CBD, and later refining his craft with acclaimed chef Philippe Mouchel at Paul Bocuse and Langton’s.
Colin is no stranger to Yering Station, having previously spent a significant chapter with us between 2001 and 2009 during the formative years of the estate. In that time, he played a key role in shaping the culinary direction of our restaurant and helping establish Yering Station as one of the Yarra Valley’s defining food and wine destinations. He later continued to support the Rathbone family's operations at 360Q in Queenscliff, where he led the development of its restaurant over a three-year period.
Returning to the Yarra Valley, Colin went on to head the kitchen at Olivigna Estate before developing his own café venture, further broadening his approach to hospitality and cuisine.
Now back at Yering Station, Colin brings together his classical French training, his wife’s Sri Lankan heritage and his Australian upbringing to create a distinctive and expressive style of cooking. His cuisine is defined by bold yet balanced flavours, designed to intrigue the senses and celebrate quality produce at its peak.
Working closely with the winemaking team, Colin crafts menus that are thoughtfully aligned with Yering Station’s full collection of wines, resulting in a dining experience that is both considered and deeply connected to place.
Rachael Scicluna
Food & Beverage Director
Rachael Scicluna has spent more than two decades shaping the way guests experience Yering Station, as well as sister wineries Mount Langi Ghiran and Xanadu. A Melbourne native with a natural love of travel, people and place, she began her career working her way through luxury resorts and fine dining, learning hospitality from the ground up. After travelling for two years following high school, she worked at Great Keppel Island before moving to Hayman Island Resort, where she gained hands-on experience across multiple food and beverage departments. It was here her love of service deepened, alongside a lasting connection to food, wine and the rhythm of hospitality.
Returning to Melbourne, Rachael joined the Grand Hyatt, where she met Doug Rathbone while managing private events. A shared belief in the power of memorable guest experiences quickly connected them, leading to an opportunity that would change the course of her career. In 2000, she moved to the Yarra Valley to join the newly opened Yering Station.
From the beginning, Rachael helped shape the soul of the estate’s hospitality offering. With instinct, care and creative freedom, she played a central role in building the cellar door, restaurant and guest experience from the ground up. As Yering Station evolved, so did her role, stepping into Hospitality and Tourism Manager as the estate became one of Victoria’s most distinctive wine destinations defined by immersive food, wine and cultural experiences set within the Yarra Valley landscape.
After nine years, Rachael was appointed Director of Food and Beverage across the Rathbone family's three winery estates. She continues to lead with a simple belief: hospitality is about the moments that stay with people long after their experience..
