Purchased in 2007 with a goal to embrace the region’s unique geology, we began our work of planting new, and tending to already established vines, including Chardonnay , Viognier, Marsanne, Pinot Noir, Syrah, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot and produced our first Warramunda Estate vintage in 2013.

The wines exceeded our expectations and enabled us to establish a strong course - signature, handcrafted wines, which reflect our site, our skill and the quality of our fruit. In 2014 our Cellar Door opened and we began welcoming guests into this extension of our family home. We welcome you to take your time, enjoy a glass of wine and order from our food menu while enjoying the sunshine and our beautiful valley vista. The future and the passion we have for Warramunda Estate is bright. We hope you continue to come with us on the journey.

Our Vineyard

Warramunda Estate practises sustainable viticulture which combines the practice of organic and biodynamic philosophies.

We make Warramunda Estate wines to reflect their terroir – the distinctive place in which they are grown, Coldstream. The work we do in the vineyard is imperative to reflect and respect the earth in which the grapes are grown.

Covering some sixty-five acres, the vineyard consists of Chardonnay, Viognier, Marsanne, Pinot Noir, Syrah and Cabernet Sauvignon plantings. In 2015, we converted 23 rows of Cabernet Sauvignon to include Cabernet Franc, Merlot, Malbec and Petit Verdot, which are blended along with the Cabernet Sauvignon to make our Warramunda Cabernets a Bordeaux style blend.

Warramunda Estate practises sustainable viticulture which combines the practice of organic and biodynamic philosophies. We focus from the earth to the vine primarily managing the microflora that exist in the soil. Our soil consists of layers of sandy loam, sedimentary rock, sandstone cap followed by more sedimentary rock then finally clay. The microflora mainly exist within the sandy loam which is at the surface. We focus on planting organic materials such as rye & clover (cover crops) which is worked through the sandy loam (compost), promoting high levels of worm activity and creating a high-quality balance of microflora.

We rely on only natural rainfall which also delivers a balance throughout the growing season. All vineyard management processes are determined by the Lunar Cycle which outlines four three-day periods called flower day, fruit day, root day and leaf day. Throughout the lunation cycle the moon passes through four phases – New Moon, First Quarter, Full Moon and Last Quarter. The number of days between each change of phase can vary from 6.75 to 8. All vineyard management processes such as pruning are determined by the Lunar Cycle.

Our focus on canopy ensures that we have a balanced ratio of grapes to foliage, creating the right amount of energies driven into the development and ripening of fruit. This process confirms that we have the exact balance between sugars and acids at harvest.

The vineyard’s canopies are protected throughout the growing season with the use of natural sprays such as Bordeaux Blend (Copper Sulphur). We strictly use no insecticides which, aside from being better for the environment, also promote a diverse selection of beneficial insects that eat all the predatory pests and insects. Each step provides the perfect balance to grow super premium grapes.

Our vineyard team spends a significant amount of time tending to each vine in each block to ensure the vines are healthy and reflecting their natural growth patterns to produce fruit of optimum quality. The culmination of each of these small and melodic steps is to produce an output that is both unique to the individual style of the wine that we are creating while reflecting the distinctive terroir of Warramunda Estate. These are benchmark wines which are true to the characteristics of Coldstream in the Yarra Valley, strong varietal aromas, wonderful flavours and soft balanced tannins.

We rely on only natural rainfall which also delivers a balance throughout the growing season.


The Yarra Valley is one of Australia’s most renowned cool climate wine regions. The mild, temperate climate of warm summers, crisp winters and generous winter and spring rainfall create the ideal environment for producing premium wine grapes. Our northerly aspect ensures our vines receive maximum sunshine exposure which is essential for balanced grape development and vine growth.

Much of the estate straddles bedrock composed of sedimentary sandstone and a series of sub and topsoil. The soil is relatively acidic yet porous providing favourable drainage and the position and attributes of the vineyard are idyllic for the varieties we grow. The vines are north-facing and on a downward slope, providing essential drainage to the flats of the Yarra River. We are just a short distance from the Warramate Hills which provide a natural screen from the elements, alongside other well established winery neighbours such as Yeringberg, Oakridge, Coldstream Hills and Yarra Yering. All of these elements combined create a unique and ideal setting for cultivating superior grapes for outstanding wines.

Vineyard Map

Yarra Map

To view more information about our vineyards, click / tap on the interactive blocks.

Block 1

Cabernet Sauvignon
Reynella CW44 & SA125
Cabernet Franc RM
P58 grafted on 101-14MGT Phylloxera Resistant Rootstock
Merlot RM
Q45-14 grafted on 101-14MGT Phylloxera Resistant Rootstock
Malbec RM
Kalimna 2 grafted on 101-14MGT Phylloxera Resistant Rootstock
Petit Verdot RM
G7V1 grafted on 101-14MGT Phylloxera Resistant Rootstock
Block One is ironically, the last block to be picked which is usually late April. Since 2018 we have used Block One to grow fruit for our Bordeaux Blend.

“Such length, such purity, such elegance. This is an effortless example of Yarra Valley cabernet, its blackcurrant and bay leaf notes leavened perfectly by violet and redcurrant. Tannin is fine and integrated; acidity is present but not dangerous. Everything here is in fine order.”

Campbell Mattinson, Writer for James Halliday
95 points | Gold medal

Block 2

Shiraz Bests Old Block
101-14 Phylloxera Resistant Rootstock
Block Two, is also named ‘Bests Old Block’, as it is believed that Henry Best brought some cuttings taken from Hermitage France to Australia in 1868. These Shiraz vines were planted by Henry Best himself in Bests Great Western Concongella vineyards. This variety requires longer hanging time to achieve phenolic ripeness however all the effort is worth it as the wines are rich in colour and extremely complex.
“From its fragrance — a heady mix of red fruits, woodsy spices and florals to the supple, velvety tannins on the medium to fuller-bodied palate, this is equally delightful and delicious. It's not fruity as the savoury aspect comes through clearly and everything just falls into place. Great composure”.
Jane Faulkner, Writer for James Halliday
96 points | Gold medal

Block 3


Pinot Noir MV6


The struggle is real when it comes to Pinot Noir perfection. We believe that the best Pinot Noir is created by utilising the correct blends of different clones, thus, we grow six different clones across three blocks. Block Three houses our prized MV6-Clone, Clos Vougeot – Cote de Nuits adds structure, low bunch weight, small berries, good fruit character, colour with gamey flavours.


“...the wines are terrific. Fine and fragrant, the cranberry and maraschino cherry aromas are backed by a whiff of autumnal leaves. The palate is precise and pleasing with generous red fruits and a savoury aftertaste.”

Gourmet Traveller Wine Magazine 2019 of the 2017 Pinot Noir

So esteemed are our Pinot Noirs that the 2017 vintage also won a

Silver at the 2019 Asia Decanter Wine Awards.

Block 4

North East Victoria Selection
Block Four houses our award winning Marsanne and Viognier, it takes a great depth of knowledge to master these Northern Rhone Varietals. Marsanne Hermitage is a French Rhone Valley grape whose young wines have a dry, minerally taste with citrus and peach flavors. It is a low acid but full-bodied wine that goes well with savoury dishes. Because of the low acidity, they develop pleasant honey and nut characters as they age.

“Everything about this is finely tuned: delicate florals of lemon blossom, honeysuckle and lavender: the right amount of spice - ginger especially and lemon flavours with zest and curd. Very tight, almost linear and while enchanting in its youth, it will reward more with bottle age”.

Campbell Mattinson, Writer for James Halliday
95 points | Gold medal

Huon Hooke rated our Viognier the best Australian Viognier for 2016 out of Eighteen top competitors. With a five-star rating and an incredible 96 points, we are elated with the success that this wine has received. “Very light, bright yellow / green hue and a fresh, floral, aromatic bouquet, with some spice and oak-assisted hints, the palate rich and yet discreet, with balance and compactness. It’s a controlled viognier, not fat or clumsy or blowsy. Lovely wine, very good intensity line and length. Clean, dry, balanced finish. Delicious wine! (Early-picked at 11.8 Baume, fermented in older puncheons, no malolactic fermentation) ★★★★★”.

Huon Hooke. 96 Points | ★★★★★

2015 Late Harvest Fortified Viognier: “A lightly golden yellow in colour with an attractive nose of marmalade and apricot jam with fresh honey. A luscious wine but with impact of fruit and acidity not just fortification spirit, there is almost a clotted cream like richness to the wine that is lifted by just the right amount of residual sugar. The finish has a gentle nuttiness to it and brilliant length of floral apricot. Quite stunning.” Patrick Eckel Wine reviewer.

96 Points | Gold Medal

Block 5

Pinot Noir
Clones 114, 115, G5V14
Block Five houses three different clones of Pinot Noir, each one bringing something different to the finished wine. Côte-d'Or produces small and compact clusters, small berries, very dark colour, purple hue, good structure, tannic, classic Pinot Noir flavors of black cherry and spice and rich aroma. Ponsot, Morey St. Denis — Clos de Roche — Smaller, tighter cluster, little hand grenades, strong purplish colour, high anthocyanin, high pH, round, rich and supple, notable tannins, varietally consistent aromatic profile of black cherries, leather and roses, exotic flavours of cherries, blueberries, boysenberries and anise, age able. Morey St Denis — Cote d'Or — strong colour with a purplish hue, superior bouquet, elegant rich aroma typical of its type, a hint of small red fruits with well structured tannins.

“It steps up to the '17 vintage and says Thank You Very Much. It presents a sweep of spice and fruit flavours and then adds beet and a general tanginess to the show. It's well shaped, textured and powered, but mostly it's just beautifully drinkable.” Campbell Mattinson, Writer for James Halliday

94 points | Silver medal

Block 6

Pinot Noir
MV6 Grafted on Teleki 5C Phylloxera Resistant Rootstock
Pinot Noir
667 Grafted on Teleki 5C Phylloxera Resistant Rootstock
Pinot Noir
ABEL Grafted on Teleki 5C Phylloxera Resistant Rootstock
Block Six occupies the new additions to our Pinot Noir. Morey St Denis — Côte-d'Or — Big, tight compact clusters, strong colour, high-tone and quality aromas, dark cherry, raspberry, strawberry, spice flavours, fleshy, firm, angular, thick but soft tannin, deep Christmas spice mix showing allspice, nutmeg and clove. Abel — Domaine de la Romanee-Conti via New Zealand nicknamed the Abel clone. Abel refers to Malcom Abel, the diligent New Zealand customs officer who discovered and confiscated the said vine cuttings when a certain individual attempted to illegally smuggle them into the country. As it turned out, Abel had more than a passing interest in vines, being a vineyard owner and instead of destroying the cuttings he quietly processed them through the correct channels and quarantine facilities. The vine cuttings were hidden in a pair of gumboots, obviously the offender knew a thing or two about pinot noir, as the cuttings were apparently pinched from DRC (Domaine de la Romanee-Conti), Burgundy’s most famous vineyards. The Able Clone offers intense, voluptuous aromas of black cherries and blueberries, deepening to stewed blood plums and rhubarb, with cinnamon spice, dried herbs, pipe tobacco and mocha, sweet and sour saturation of small berry fruits and Christmas pudding richness; chocolaty.

Block 7




Grafted on Teleki 5C Phylloxera

Resistant Rootstock


Grafted on Teleki 5C Phylloxera

Resistant Rootstock


Block Seven is our little Chardonnay block of only four acres, growing two clones bringing great flavours and vibrant acidity.

Mendoza is a low-yielding clone with small bunches and variable berry size. Exposure to air and sun is necessary for developing full, ripe flavours. Small berries ensure intense flavours are expressed in the final wine Mendoza is a premium clone for Chardonnay wines especially for full bodied, textural, barrel-fermented styles. With flavours of peach, apricot and pineapple, grapefruit pith, citrus and floral aromas and a brisk, refreshing shot of bright citrus and stone fruit with vibrant acidity.


2019 Liv Zak Chardonnay: “A bright and racy style of Chardonnay, lively in its stone fruit and citrus characters. Shows just the faintest nutty notes and a barely-there lick of vanilla cream. It rolls racy and bright through its fresh length. It feels vivacious. Best drunk in the sunnier, warmer days.”

Mike Bennie, WBM May/June 2020
93 Points


To view more information about our vineyards, open the drop-downs which correspond to each block!

Warramunda Interactive Map
Yarra Map

Our Region


The Ryrie Brothers first settled the area in 1837, after driving their cattle herd south from NSW and establishing a 17,000-hectare farm on the site of Yering Station. James, Donald and William planted two varieties of grapes in 1838, although cattle were still their main enterprise. Paul de Castella purchased the property from the Ryrie Brothers in 1850 and wine-grape production in Victoria became a growing industry. Many hectares started to be planted of wine grape varieties, under familiar labels such as Yeringberg, and St Hubert’s. Unfortunately, by 1921, the Yarra Valley wine industry was in serious decline and most of the region was converted to cattle grazing pastures. In 1968, Wantirna Estate and soon after, in 1969 Yarra Yering were established. This signalled a rebirth of the Yarra Valley industry and vineyards began to emerge across the region. In 2015, the area processed 1.67 million tons of wine grapes and had approximately 3,000 hectares under vine.

Today, the region is recognised as home to some of the best wines Australia produces. It is also one of Victoria’s most important food bowls with quick and direct access to the markets and ports of Melbourne. Stone fruit, apple, pear, cherry, strawberry as well as olive, milk, cheese, beef, lamb, pork and vegetable farms are just a few of the agribusiness activities that thrive in the region.

Our People


Robert and Irene purchased Warramunda Estate, formerly Warramunda Station, in 2007, after long careers in the local hospitality industry as well as handplanting their first vineyard in the Macedon Ranges. As previous owners of pubs, bars and restaurants, Robert and Irene have a deep understanding and appreciation for quality produce and wanted the wines they produced to reflect this commitment to premium products, made with sustainable practice in mind.


After a childhood spent on her parent’s vineyard in the Macedon Ranges and the Yarra Valley, it only made sense that Liv would take on the family business of winemaking and at the age of 16 she undertook her first vintage at Yering Station. Alongside her budding career as a winemaker, Liv branched out into the Film & Television industry, specializing in special effects make up and worked extensively in Vancouver and Los Angeles. During this time Liv returned frequently to her home at the vineyard and has remained an integral member of our winemaking team.

Liv now manages alongside her parents the Warramunda Estate Cellar Door and is involved in all aspects of the business.

Robert and Irene have a deep understanding and appreciation for quality produce

Our Winemaking Team

The driving force behind our talented vineyard team is a passion for sustainability and quality while creating premium wines that truly express the unique and idyllic terroir
in which they are made.

From harvesting to labelling and manning our cellar door, each member of our team is as crucial as they are versatile and perfectly encapsulate our dedication to creating amazing and well considered wines.

The Whole Bunch


After her time working abroad, Liv was drawn back to her first love of winemaking and is fully committed to the family business. She is currently completing her studies in viticulture, winemaking and business while living and working on Warramunda Estate.

Liv is passionate about using sustainable practices to create elegant, vibrant and premium wines that express the unique land on which they are made. 2015 saw the debut of Liv Zak Wines under which Liv has co-made dozens of wines while continuing her education at Charles Sturt University