Name: Brad Robinson
Price range: $

Wines Story Visit

About Us

Founders Marc and Eva Besen purchased the property in 1979, which became TarraWarra Estate. Thanks to the encouragement from legendary Yarra Valley winemaker Dr John Middleton, they planted the first 6 hectares of Chardonnay and Pinot Noir in 1983.

Book now

Nestled in the heart of the Yarra Valley, TarraWarra Estate is a destination where world-class wines, vineyards and striking architecture come together. Alongside a gallery experience and a unique Visible Art Storage housing one of Australia’s most significant collections of modern and contemporary art.

A vision fufilled

Forty-three years on, the 400-hectare property now encompasses 23.9 hectares of vines, an extensive nature reserve, cattle grazing, a kitchen garden and our cellar door and restaurant. The vision to create and share a unique and beautiful place is driven by gratitude to this country that opened its arms and homes when Marc Besen arrived in 1947. Together we strive to fulfil his vision for TarraWarra Estate, as custodians, we are defined by heritage and a deep sense of place.

TarraWarra Estate’s respect for sustainability and provenance make the property an internationally recognised place to visit in the Yarra Valley. Our subterranean cellar door provides an unforgettable tasting experience, while the deck shaded by peppercorn trees, with expansive views of our surrounds, is the perfect place to linger over a glass of wine. Our one-hat restaurant, with Head Chef, Daniel Snooks has created a wonderful dining experience with a menu inspired by our kitchen garden and local suppliers.

Tarrawarra Museum of Art

Is an intimate museum with big ideas, a retreat for the imagination.
Explore modern, contemporary, iconic, and original artworks up close in the gallery.
And in the Eva and Marc Besen Centre, the visible art storage, a centre for learning and events and the breathtaking gardens and grounds.

Learn more

Our Team

It’s all about the wine. The growing of the vines, the fruit they produce and the wines we make.

The cellar door, restaurant and deck provide us with an opportunity to tell our stories, taste, and enjoy this land.

Sarah Fagan / Winemaker

Sam Parker / Viticulturist

Daniel Snooks / Head Chef

Sarah Fagan

Sarah Fagan has over two decades under her belt making wines in the Yarra Valley. Her 20-year tenure at De Bortoli (Yarra Valley) cultivated a deep understanding of cool-climate winemaking, emphasizing balance, finesse, and sustainable vineyard practices. Seeking to broaden her knowledge and hone her skills, she worked vintages at Littorai Wines in Sonoma, California. An experience that deepened her appreciation for site-specific expression in wines, and the important synergy between viticulture and winemaking. From there, she ventured to Germany’s Weingut Leitz, learning the intricacies of Riesling and precision demanded by steep slate vineyards in the Rheingau. Finally, time at GD Vajra in Barolo, Italy brought a connection to Nebbiolo & Barbera, and of course the Alba white truffle.

These vintages continue to inspire her approach to winemaking back in the Yarra Valley: thoughtful, grounded and aiming to express place. Sarah works closely alongside viticulturalist Chris Beard and this helps create continuity between vineyard and the finished wine in bottle.

Sam Parker

Sam believes wine making is the sum of many parts, the season, the soil, the vines but also the people and community. As a viticulturalist, he is known for his hands-on vineyard management, intuitive observation of microclimates and steadfast support of people.

His experience started with a love for his childhood farm, quickly developing into a career in Mornington and Gippsland. From there, he pursued a Bachelor of Viticulture and Oenology (Hons) through The University of Adelaide, later specialising and publishing on soft pruning and grapevine trunk disease. Sam’s combined experience across South Australian and Victorian wine regions reflects his fluid approach to viticulture, prioritising soil and vine health dependent on place.

He brings a background in certified organics, translating into a deep familiarity with sustainable processes tailored to the ever-changing conditions of the Yarra Valley.

Sam shares a balanced philosophy of people, science, the craft of grape growing and a profound respect of winemaking with Sarah, marrying together vine and bottle.

Daniel Snooks

Daniel’s career began at 16 in a local pizza shop, eventually leading to a formal culinary apprenticeship where he earned a spot on the opening team at Rockpool Bar and Grill. From there, his journey took him to the high-pressure kitchens of Mayfair, London, before returning home to Melbourne to hold senior leadership roles at renowned institutions like Centonove, Top Paddock, and Cumulus Inc.
Daniel's experience in these elite kitchens, combined with his extensive work with regional restaurants, underpins a deep-rooted belief that the best food doesn't travel across oceans—it comes from the backyard. Whether developing new recipes or sourcing tomatoes grown in the unique soil of the Yarra Valley, his approach celebrates the "here and now."
By focusing on sustainable, local, and seasonal produce, Daniel doesn't just create a menu; he tells the story of our region. There is a certain magic in asking "what’s at its peak today?" rather than "what can we order from a catalogue?"—and that philosophy is exactly what makes his culinary style so authentic.