The Fergusson vineyard was planted in 1968 with classic French grape varieties, including Chardonnay, Pinot Noir, Shiraz and Cabernet Sauvignon.
Peter Fergusson took over the operation in 1982, and was joined by his wife Louise in 1984 who developed the restaurant into what it is today. Both Peter and Louise actively run and oversee the whole operation.
You can sample the Fergusson's superb wines in the wine tasting room or with that special meal in the restaurant.
Overlooking the picturesque vineyard and constructed from solid native timbers, is the Fergusson's restaurant.
Cathedral ceilings soar high over the hand sawn refectory furniture and large open fireplace with turning spit.
Fine wine is always at its best when served with fine food. What could be better than to taste the Valley's best wines with an outstanding provincial menu?
A distinctive menu using the freshest produce of the Yarra Valley has been developed by Louise Fergusson, gold medallist Europe's Culinary Olympics and graduate from La Varrene in Paris.
As well as the famous spit roast, the restaurant has introduced a selection of regional dishes prepared from the finest of Yarra Valley produce with premium Fergusson Yarra Valley wines to match.