Our cellar door and restaurant are both open on Anzac Day – Thursday 25th April. Please book here.
We are featuring our newly released 2022 Estate Chardonnay & Pinot Noir in the cellar door! 

OUR TEAM

“From the outset our vision has been to produce wines of great quality and integrity amidst a location of beauty and welcome. It is a vision created to be shared. We hope you have a very special experience.”

– Marc Besen AC and Eva Besen AO.

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SARAH FAGAN

WINEMAKER

We are thrilled to announce that the incredibly talented Yarra Valley winemaker Sarah Fagan will commence as the Tarrawarra Estate Winemaker on Monday 11th September.

Sarah brings twenty years of winemaking experience and a love for our beautiful region from a long and loyal tenure at De Bortoli Yarra Valley, where she joined as a casual vintage worker in 2003 and progressed through the ranks to her most recent role as Senior Winemaker.

“I have thoroughly enjoyed my journey at De Bortoli and I am proud of the wines we have made over my time of working with their vineyards. TarraWarra Estate has always carved its own independent path here in the Yarra Valley and I look forward to continuing this tradition and embracing change and the development of TarraWarra Estate into the future”, says Sarah.

Tarrawarra Estate, was founded by Eva and Marc Besen in 1983 and the family philosophy has always been rooted in respect for excellence, provenance, and sustainability, with the vision to ‘produce wines of great quality and integrity, amidst a location of beauty and welcome.’

Sarah will be responsible for all aspects of Tarrawarra Estate winemaking and winery operations. As an experienced wine judge, with a refined palate and particular appreciation for cool-climate winemaking from regions all over the world, she is perfectly placed to deliver on the philosophy and drive Tarrawarra Estate’s wines to a new level of success and recognition.

Samantha Isherwood, General Manager, says:
“We are absolutely delighted that Sarah has chosen the Tarrawarra Estate role as the opportunity to spread her wings, we welcome her to the production team and look forward to seeing her personal stamp on future Tarrawarra Estate vintages.”

STUART SISSINS

VINEYARD MANAGER

Stuart Sissins is a no-nonsense kind of guy. In an industry often brimming with pretension, he’s a refreshing dose of reality. The backbone of TarraWarra Estate, Stuart has been here for over 20 years. Ask him what a successful day on the estate looks like and he’ll tell you it’s one where he keeps everyone else moving. To Stuart, cultivating vines is just another form of farming, like the cattle he tends on the property. He breaks it down to fundamentals: letting the fruit best represent the terroir (his most hated word). According to Stuart, good wine is simply one you enjoy. Keep an eye out for him – Ned, Stuart’s loyal kelpie, will be nearby.

CHRIS BEARD

VITICULTURALIST

After a stint in retail selling international fine wine, Chris decided it was time to see wine from a production perspective. Working with both Pinot Noir and Chardonnay in South Gippsland and then the Yarra Valley, saw him in both vineyard and winery roles. Whilst working for Seville Estate, Mount Mary and
Yarra Yering, Chris was able to learn first-hand the detail and commitment that is required to consistently produce wines at the top level.

Chris believes that great viticulture comes from the power of observation and the ability to identify key differences in vine behaviour across the property. These variations across the vineyard lead to parcels of fruit with different characteristics and ultimately wines of greater complexity and interest. Chris is passionate about increasing biodiversity in the vineyard and growing companion plants that benefit the whole vineyard ecosystem. 

He’s a huge fan of Syrah from the northern Rhone and thinks you should probably give quality barrel ferment Sauvignon Blanc another go.

MAXWELL PARLAS

HEAD CHEF

Studying engineering was quickly overtaken by Maxwell’s curiosity of food and flavours. He is excited by life and brings this energy into the kitchen, inspiring all around him.

Born and bred in the Yarra Valley, Maxwell has been cooking since childhood, and his food highlights local and seasonal produce. Maxwell also has a keen passion for all things wine and has a great understanding of the synergy between food and wine and the great joys derived from pairing the two.