Slip behind the curtain at Yalumba to a place where oak and skill come together to shape the character of its world-renowned wines. As the only winery in the southern hemisphere with a fully operational on-site cooperage, Yalumba builds its bespoke barrels from the ground up – creating the flavour and complexity that define its most celebrated drops.

For one exclusive event, this extraordinary space becomes a dining room, where guests take their seats inside the cooperage itself. Here, executive chef Sean Hall of Sydney’s 6HEAD restaurant will serve a thoughtful menu that draws inspiration from the cooperage, weaving its elements into dishes that showcase premium local produce, including acclaimed Mayura Station beef.

Guests will enjoy canapes on arrival followed by a three-course lunch, each paired with Yalumba’s Rare & Fine collection.