The Pyrenees were named last century after the rocky mountains that straddle the border between Spain and France. These Australian Pyrenees are a last ‘kick’ — along with the Grampians further west — of Eastern Australia’s geographical backbone, the Great Dividing Range. Explorers and early settlers were struck by the scenic beauty of the area, its verdant grasslands and cool running streams, and considered it to be the ‘natural garden of Victoria’.

Early visitors thought it likely that a prosperous agriculture would develop here. But it has taken more than a century for the Pyrenees to embrace the spirit of intensive cultivation of the land. After being known principally as a gold mining district in the nineteenth century and for sheep grazing in the first half of the twentieth century the Pyrenees is at last becoming famous for rich red wines made principally from the cabernet sauvignon and shiraz varieties. Like many of the former gold mining regions of Central and Western Victoria the Pyrenees has a heritage of wine.

The first wine-producing vineyards in the region were planted in the 1880s but these did not survive. Revivalist vineyards were planted in the 1960s and 70s, reflecting a unique Australian involvement of French expertise and international and local backing, and an enthusiasm that continues to this day. Many regional wine makers have now acquired national and international reputations and recent years have seen new initiatives, both large and small.

The Pyrenees Ranges provide more than just the dramatic scenic backdrop to the area and its vineyards. In and around the ranges and its foothills are microclimates and different soil and aspect characteristics that offer a wealth of variety to regional winemakers. In addition to the classic styles of red wine, district makers are now known for their full-bodied dry whites and for sparkling wines made by the authentic Champagne method. Most of the district vineyards welcome visitors.