Hubert de Castella's passion for the Yarra Valley saw him establish St Huberts in 1862. By the late 1800s it had grown to be the largest estate in the area. The wines enjoyed immediate and on-going success at wine shows both domestically and abroad. The onset of the Great Depression, the increasing popularity of fortified wine and the emerging profitability of dairy farming saw the vineyard revert to grazing in the 1920s. It wasn't until the 1960s that the Yarra Valley again rose to prominence as a wine region and St Huberts was once again one of the pioneers.

St Huberts Pinot is usually designed to be a 'fuller' style Yarra Pinot, with more depth and concentration than many of our local brethren.

Fruit is sourced from warmer sites - particularly on the Lower Yarra Valley flats. Typically MV6 clone is the base, often 114 and 115 added for their riper 'fleshy berry' characters. In the winery, a percentage of whole bunches in the ferments, wild yeast, a little barrel fermentation, some time on lees, and a lick of good French oak add complexity to the wines.

Most importantly the wines have to look varietal - look like Pinot (not dry red), and show regional character.