For more than 175 years, Yalumba, has helped define Australian wine.

To mark the 2026 Rare & Fine and Museum Release, we are hosting an evening in Melbourne where Yalumba’s most significant wines are brought together with the stories, people, and philosophy behind them.

Founded in 1849, Yalumba remains Australia’s oldest family-owned winery, shaped by a restless, pioneering spirit and an enduring belief that wine carries meaning far beyond the glass.

This is not a typical wine dinner.

Hosted by Jessica Hill-Smith (6th Generation Winemaker), the evening will unfold through rare wines, personal family stories, and moments of surprise. Alongside Head Winemaker Sam Wigan, they will share the thinking, craft, and conviction behind these wines, and the paths that led to their creation.

Dinner will be paired with Yalumba’s 2026 Rare & Fine wines including The Caley Cabernet Sauvignon & Shiraz 2021, The Octavius Shiraz 2019, The Menzies Cabernet Sauvignon 2022, The Signature Cabernet Sauvignon & Shiraz 2023, Tri-Centenary Grenache 2024, The Virgilius Viognier 2023, and selected Museum releases.

The Founders Station
Smoked tomato tartlet, goats curd, balsamic, micro basil (GF, V, NF)
Poached chicken, spring pea tart, basil & tarragon, preserved lemon mayo (GF, DF, NF)

The Virgilius Viognier 2023

The Cooperage
Chilli brisket, cornbread crust, chipotle glaze (NF)
Steak & chip – seared beef, crispy potato, horseradish cream (GF, DF, NF)

Tri-Centenary Grenache 2024

Entree
Selection of artisan breads and butter
Quail porcini prosciutto ballotine, chestnut velvet, persimmon jus gras  

Mains
Beef cheek, burnt butter cauliflower, salsa verde (GF, NF)
Roasted chat potatoes, smoked garlic oil, rosemary salt (GF, DF, VG)

The Caley Cabernet Sauvignon & Shiraz 2021

The Octavius Old Vine Shiraz 2019

The Signature Cabernet Sauvignon & Shiraz 2023

Station 3 - The Signature Museum

The Signature Cabernet Sauvignon & Shiraz Museum Release 2016

CHEESE COURSE
Selection of three cheeses -
Maffra cheddar, Tasmanian brie, Cashel blue
Quince paste, fresh fig, walnuts, lavosh