But a Melbourne couple saw more than simply dormant land when they gazed over the site at Green Gully Road. They had a vision, and for the coming two decades, put in the backbreaking work of cleaning, planting and building.

Last year, that couple decided it was time to retire. Now, a former Prahran couple has picked up the gauntlet.

Simon Mallia and Lee Milne had been living double lives until this year – working as bankers in Melbourne while running a bed and breakfast at Hepburn Springs.

Now, they are channelling all of their efforts into living their dream.

“In terms of winemaking and a business, we were quite curious about it. The idea and the notion were quite romantic as well,” Mr Mallia said.

“We spoke to the previous owners who said they’d built that place up over the last 20 years, they’d planted every vine and tree and said if they could do it, anyone could do it.”

The pair is new to winemaking.

“We both liked wine but in terms of winemaking, it’s been a big learning curve,” Mr Mallia said.

“There’s a really good winemaking community in and around Daylesford and Musk. We’ve been welcomed and work really well together.”

The pair has big plans for the estate, including hosting weddings, starting up a locals’ night and running regular gourmet food evenings. They have also relaunched their wine label – Green Gully Road – as well as a second-tier label called Banker’s Dough, a nod to their corporate past.

They’ve recruited Daylesford chefs Matthew Carpenter and Allison Reid from Textures Dining for their “Winter Series” food nights – five-course gourmet extravaganzas that put the spotlight on a single ingredient.

The next Winter Series evening will be held Friday, July 22. To find out more, visit www.glenlyonestate.com.au