Aravina celebrates 40 years by stepping into the future

For a winery, restaurants, accommodation, function and conference facilities aren’t mere examples of diversification. Of course, viniculture and vinification are core business. But they’re also a subset of hospitality.

So it makes sense that, just in time for its 40th anniversary year, Yallingup’s Aravina Estate should have added to its already substantial hospitality offerings with 21 new cabins on Wildwood Ridge — far exceeding the accommodation of many other wineries in the Margaret River region.

Recently I was fortunate enough to stay in one of those cabins. But that’s the subject of another story. Right now, general manager Helen Munro-Tobin is taking me around the picturesque 73ha estate in a small buggy.

The weather’s perfect, and as we drive past the sparkling waters of the main dam — a lake, really — I can see ducks frolicking on the grassy expanse in front of the taphouse and a small apple and pear orchard on the other side. Beyond are expanses of vineyards devoted to grape varieties including semillon, chenin blanc, shiraz, tempranillo and grenache — 12 in all.

We stop outside the winemaking facility itself, which was built only in 2018 to embrace the latest technology.

“This is where it all happens,” says Helen as we enter. “We’ve just started vintage. They’re doing some crushing today.”

Immediately, the pungent smell hits me.

“Not everyone likes that smell,” Helen laughs as she sees my reaction. “I love it.”

Everyone is clearly rushed off their feet, but Helen still calls over chief winemaker Ryan Aggiss for a quick chat.

“Three weeks and we’ll be done,” he says. “It’s such a perishable product. Once it’s in the bins, the clock’s ticking. It’s challenging. You need machinery working, staff fired up and enthused. But we’re all still here. We all have our toes and fingers. Nobody’s packed their bags and left yet.”

Clearly a good sense of humour is also required.

Ryan offers me a couple of the juices to sample. “This is a rosé base, a cabernet merlot chardonnay, bit left-of-centre for a rosé base,” he says, handing me a mouthful in a wine glass.

“That’s the whole juice, fresh out of the press, separated from the pulp. It’s really good for you, full of folate. Nice, isn’t it?”

It is — as was the finished product which I earlier enjoyed as part of a wine tasting with staff member Piergiorgio.

Next stop is John Arnold, over at the brewery. I’ve already sampled a selection from Aravina’s 8 Waves Brewing Co over a pizza lunch at the restaurant. It didn’t surprise me when Ryan told me earlier people wanted to come here and drink beer as much as they wanted to drink wine.

“I’m only just keeping up,” John says. “We might need a few extra tanks, but that’s a good sign.”

John tells me that, like most brewers, he started out as a home brewer. “Then word got out I was doing a few half-decent beers,” he says. “I’ve been here five years now, and the beer’s just getting better and better. It’s good fun. I enjoy it.”

We continue our tour of the estate. Stopping in the orchard, I gather some ripe apples and pears in my hat for later. In the distance, I can see the lush wedding garden with its maze of boardwalk which I explored before breakfast.

Leaving the buggy, Helen shows me the Botero sculpture outside the entrance to the cellar door and restaurant. The kitchen garden with its herbs and vegetables. The impressive function rooms. The WA Surf Gallery — but that, too, is the subject of another story…

+ Will Yeoman was a guest of Aravina Estate. They have not influenced this story, or read it before publication.

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