TarraWarra Estate was established in 1983 with 10 acres of Chardonnay and Pinot Noir planted, with the vision to produce wines of quality and integrity and to share them in a location of great beauty and welcome. Forty years on, the 400-hectare property now encompasses 26 hectares of vines, an extensive nature reserve, cattle grazing, a kitchen garden and their cellar door and restaurant. TarraWarra Estate's respect for sustainability and provenance make the property an internationally recognised place to visit in the Yarra Valley. The subterranean cellar door provides an unforgettable tasting experience, while the deck shaded by peppercorn trees with expansive views of the surrounding areas is the perfect place to linger over a glass of wine. Their one-hat restaurant, with Head Chef, Daniel Snooks has created a wonderful dining experience with a menu inspired by their kitchen garden and local suppliers.