{"product_id":"giant-steps-bastard-hill-vineyard-chardonnay-2024","title":"Giant Steps Bastard Hill Vineyard Chardonnay 2024","description":"\u003cp\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Bastard Hill Vineyard is one of the great Chardonnay sites in Australia. It was purchased by Giant Steps in 2022 and the 2024 vintage is their second release of the Bastard Hill Vineyard Chardonnay. To quote Shanteh Wale:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The Giant Steps Single Vineyard line-up now has a brand new sibling and it’s perhaps the most outstanding gene pool for Chardonnay and Pinot Noir in the country. All hail, The King in the North has arrived.\"  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnly 200 dozen were made, so don't procrastinate.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This wine is all about nerve and minerality, with aromas of lemon pith, lime blossoms, honeysuckle, grapefruit, oyster shells and struck matches. The palate is powerful and tightly wound, with notes of crushed stones, gingerbread, cordial, lime curd, pastry and sherbet. Flashy and concentrated, with a fine line of acidity, this is a great example of the new wave of Australian chardonnay. Excellent.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe 32-acre Bastard Hill Vineyard is located at Gladysdale in the upper Yarra Valley \u003cspan\u003ein the sub-region of Gladysdale\u003c\/span\u003e. It is a celebrated site planted in 1986 by respected viticulturist Ray Guerin who worked for Hardys. This high altitude vineyard, \u003cspan\u003eranging in elevation from 300-400m, has an impossibly steep slope of 32 degrees. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan\u003eIt does not need much imagination to understand why the vineyard was given its name.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThe 2024 vintage was a more classic Yarra season, giving us wines with great flavour, bright acidity and balance.\u003c\/span\u003e\u003cspan\u003e 100% handpicked - very small bunches. Whole bunch pressed, juice transferred to barrel by gravity with no settling. Fermentation in 500L French puncheons, some of which went through malolactic fermentation (25%). Maturation for 9 months in used French oak – 20% new and 80% seasoned, Mercurey, Taransaud and Dargaud \u0026amp; Jaeglé.\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\"  \u003c\/span\u003e\u003cb\u003eGiant Steps\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eA 11.5ha vineyard planted in '87 in Gladysdale at 400m with roughly 60% planted to chardonnay. Precise and mineral driven, with aromas of just-ripened orchard fruits, lemon zest and a touch of struck match. A slow but steady burn on the very persistent palate, culminating in a long, structured and saline finish. This will age slowly but surely over the next decade. There's only 200 dozen made in '24, illustrating the lengths that Giant Steps are taking to protect the brand.\u003c\/span\u003e Drink by 2035.\"  \u003cstrong\u003ePhilip Rich, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri; mso-bidi-font-family: Calibri;\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"\u003cspan\u003eLight, bright colour. Smoked charcuterie, lemonade and dried herbs to sniff, big on matchstick reductive character; the palate is intense and focused, with lovely concentration allied to refinement and a long, long aftertaste. Lemon\/citrus and lots of subtle spicy detail. Seriously smart chardonnay which will reward keeping although it's lovely now.\u003c\/span\u003e\u003cspan\u003e Drink 2026-2039.\u003c\/span\u003e\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"This wine is all about nerve and minerality, with aromas of lemon pith, lime blossoms, honeysuckle, grapefruit, oyster shells and struck matches. The palate is powerful and tightly wound, with notes of crushed stones, gingerbread, cordial, lime curd, pastry and sherbet. Flashy and concentrated, with a fine line of acidity, this is a great example of the new wave of Australian chardonnay. Excellent. Drink or hold. Screw cap.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The vineyard yielded five barrels of chardonnay this year. \"It could not have been a more different vintage (to the 2023)\", according to winemaker Mel Chester. I loved the 2023 release but this 2024 version is dramatically different and, yet still, dramatically good. The 2023 release was piercing but there’s a delicacy to this wine. Bacon, wax, oyster shell, white peach and salted citrus, with almond paste as the lightest of infusions. This is such a complete wine. If you thought that Bastard Hill was exciting as a concept, this is Bastard Hill as exciting in the glass. It’s the elegance of Australian chardonnay at a high point. It has the flavour and the texture and the focus and all those things. But it’s a wine with a vibe and a lilt and a loveliness that runs the length of it. \u003cspan style=\"font-size: 0.875rem;\"\u003eDrink: 2027-2034+.\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front – 96+ points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I believe this may be the first time I have tasted the Bastard Hill Chardonnay, despite having visited the impressively steep site in Gladysdale and having a clear picture of it in my mind. Aromatically, the 2024 Bastard Hill Chardonnay leads with white flowers and tea, white peach, green apple and layers of fresh-picked curry leaf, with caper brine to close. The wine shows austere acidity and pronounced phenolic presence, which shapes the fruit through the finish. The race-and-pace drive of the acid is something to adjust to, but frankly, given where the fruit is grown, it would be disappointing if it didn't show through in the glass. This is very impressive and exciting. 13.3% alcohol, sealed under screw cap. Drink 2025-2039.\" \u003cstrong\u003e Erin Larkin, Wine Advocate - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAwards\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSpecial Value Wine – Halliday Wine Companion  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv style=\"text-align: start;\" class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eBastard Hill\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg style=\"margin-top: 5px; margin-bottom: 25px; float: none;\" alt=\"Giant Steps Bastard Hill vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant_Steps_Bastard_Hill_Vineyard_1024x1024.jpg?v=1725158450\"\u003e\u003c\/strong\u003e\u003cstrong\u003eBastard Hill Vineyard  (Upper Yarra Valley) \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eBastard Hill Vineyard is a celebrated site located \u003cspan\u003ein the Upper Yarra Valley \u003c\/span\u003e\u003cspan\u003ein the sub-region of Gladysdale. Bastard Hill is a 31-hectare property with 13-hectares (32 acres) of vines, planted almost exclusively to Chardonnay and Pinot Noir. \u003cspan style=\"color: #000000;\"\u003eThis high-altitude vineyard, ranging in elevation from 300-400m, has an impossibly steep slope of 32 degrees. \u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003eIt requires little imagination to understand why the vineyard was given its name.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBastard Hill was planted in 1986 by viticultural legend Ray Guerin. Dedicated initially to the production of super-premium sparkling wine, the site was quickly recognized for its potential to produce top quality still wines and \u003c\/span\u003e\u003cspan\u003eBastard Hill Chardonnay and Pinot Noir wines were released in the 1990s. Regarded as one of the great Chardonnay sites in Australia, the vineyard was also historically a source for Hardy’s Eileen Hardy Chardonnay. This vineyard joined the Giant Steps family of Single Vineyards in 2022.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTo quote Giant Step's Upper Yarra Vineyard Manager Scott, \"Bastard Hill rises from the forest into the clouds; it is imposing and spectacular. It commands respect, demands attention and takes no prisoners. The first time I took a tractor down the long drop, I fastened my seatbelt and hoped I’d be able to stop before I went over the edge and into the abyss.\"\u003cbr\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 107%; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eGladysdale            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e:\u003c\/span\u003e 380 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e: \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eNorth and south \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003efacing\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e:\u003c\/span\u003e 13 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e: \u003c\/span\u003e1986                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e:\u003c\/span\u003e Volcanic loam (red\/ferrous)\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e:\u003c\/span\u003e I10V1     \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eMV6, D5V12\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Gint steps Vineyard Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following text is taken from an article by \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\"\u003eAndrew Caillard MW in The Vintage Journal\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEugene Von Guerard’s 1857 painting 'Fern Tree Gully' depicts a glorious and romanticised Australian bush landscape at the foothills of the Dandenong Ranges in Victoria. The soaring Tree Ferns and dense lush forest give a sense of coolness and a shaft of sunlight reveals two lyrebirds almost in silhouette. Von Guerard exaggerated the landscape to create a scene that did not in reality exist. Yet the stylised composition evocatively captured a mood of place. Guerard’s painting could easily depict the scenery around the Upper Yarra Valley and the road leading to Bastard Hill, a vineyard established for a group of investors in 1987 by Ray Guerin, arguably the most impactful and resourceful viticulturist in Australia’s wine history.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt does not need much imagination to understand why the vineyard was given its name. Having harvested grapes on the steep slopes of the Mosel way back in the early 1980s, I know what a bastard-of-a-hill feels like. Walking up and down a 32 degree slope several times a day is achingly challenging work. When observing the Bastard Hill Vineyard from its highest point, one can almost catch the grumbling of vineyard-workers past amongst the pretty song of lyre birds and the gentle breeze.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn previous times the Bastard Hill property, at Gladysville in the Upper Yarra Valley, had been carved out of temperate forest and planted with cherry trees. The steepest parts were used for grazing sheep. The arrival of Domain Chandon in the Yarra Valley and a demand for cool-climate chardonnay and pinot noir for sparkling wine production led to a change in ownership. The 31-hectare Bastard Hill property is regarded as a marginal site, with a long cool growing season, typically 4 or 5 degrees cooler than the valley floor. In some years it has been difficult to ripen the fruit, but in others the results have been spectacular. Under Hardy’s previous ownership, the vineyard was enthusiastically discovered by Tom Newton and Steve Pannell, who secured fruit for releases under the ill-fated Bastard Hill label. The wines were well-received, but they did not take off in the market.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBastard Hill Vineyard, now 13 hectares and planted primarily with chardonnay and pinot noir (8 rows of cabernet sauvignon), is enjoying a new lease of life under the ownership of Giant Steps. In 2020, Giant Steps was acquired by the enlightened US-based Jackson Family Wines and soon after in 2022 the Bastard Hill Vineyard was purchased from the beleaguered Accolade Wines. This will probably be seen as ‘a deal of the century’ in future years. Many observers believe that Bastard Hill Vineyard is potentially one of the best chardonnay sites in Australia.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eViticulturalist Ashley Wood and Ray Guerin, working as a consultant, have been equipped with the best resources to revive the fortunes of the Bastard Hill Vineyard. A fence line was constructed at the edge of the forest to protect the vines from deer and kangaroos. The creeks were cleared of debris to improve flow and a 17 megalitre dam is being built at a high point to hold water over summer. An Italian-made caterpillar tractor, designed to travel up and down steep slopes, was acquired to improve work-flow and safety in the vineyard. Sustainable farming techniques are also being introduced to improve soil health and compaction. Some marginal vineyard plots have been pulled up to make way for new plantings and better performing clones and rootstocks. The cost of running this vineyard is approximately an extra $10,000 per hectare compared to vineyards on the valley floor. This highlights the challenge and the opportunity of working such a unique and potentially great vineyard site.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Bastard Hill Vineyard lies over a ridge like a saddle. On the north-northeast facing (and earlier ripening) side, the vineyard slopes down vertiginously towards Hoddles Creek and on the southern side, the vines angle down to the aptly named Wombat Creek. There are a lot of wombats that live in the Dandenong ranges and no fence line can stop them. But they are not nearly as destructive as kangaroos or deer. In addition, a colony of koalas also live in the treelines above the vines giving the place a distinct Australian character.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe friable, red basalt soils are a contrast to the predominant grey clay soils of the lower Yarra Valley. The high altitude (350-400m) and steep slopes also mean greater air circulation and exemplary air and rain drainage. Consequently, the vineyard has never been exposed to frost damage or flooding. Cover crops reduce the risk of erosion and improve nutrient levels in the soil.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePhil Sexton has described the chardonnay from Bastard Hill as being 'the closest thing to Chablis in Australia,' perhaps alluding to the tight linear structure of the wines.  The vineyard is currently entirely planted to the 1969-imported French clone 110V1, which is renowned for its fruit clarity, structural precision and moderate yields; ideal qualities for sparkling wine production. But better vineyard management techniques, the clone’s ability to hold its natural acidity and more consistent results promise to elevate the reputation of the vineyard in future years. Consistent to the times, the vineyard is also planted with the wonderful heirloom MV6 clone, which has a history going back to 1832 and direct provenance to the Clos de Vougeot vineyard in Burgundy. This high-performing clone is well known for its deep colour, intense flavours and juicy acidity. Another pinot clone D5V12, first brought into Australia during the 1960s from Beaujolais, is well known for its reliable yields and late ripening attributes.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe well-credentialed and resourceful Melanie Chester joined Giant Steps as head of winemaking and viticulture in 2021 and has already made an immense impact on future directions. As the company’s general manager, she is charged with taking Giant Steps to the very top of Australia’s fine wine hierarchy. The acquisition of Bastard Hill highlights great ambitions. But more importantly Melanie Chester understands that memory and knowledge are key aspects of making great wine, as much as energy, enthusiasm and skill. Her core team comprising winemaker Michael Latham and viticulturalist Ashley Wood represent an exceptional and enterprising winemaking team. But having access to the wisdom and experience of Ray Guerin and Steve Flamsteed rounds out the edges to make something tangibly farsighted and exciting. In addition, Giant Steps possesses key vineyards across the Yarra including Tarraford (8.5ha\/100m), Sexton (30 ha\/ 130-210m), Primavera (12 ha\/240m) and the Ray Guerin-planted Applejack (12.5 ha\/ 180-260).  With almost every variance of elevation, gradient and soil type, winemakers are almost spoilt for choice. As these latest releases prove, Giant Steps is making some of the Australia’s very best cool-climate wines. And the finest are probably yet to come.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eMelanie Chester\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant_Steps_Melanie_Chester.png?v=1723799261\" alt=\"Winemaker Melanie Chester at work in the Giant Steps winery\"\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eWinemaker Melanie Chester at work in the Giant Steps winery\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMel Chester didn’t want to be a winemaker, even though she grew up in a wine family. Her great-grandfather started importing American oak to make wine barrels in South Australia in the 1930s: his first customer was Penfolds.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWine was always on the Chester dining table in Adelaide, being enjoyed and talked about. But, like most teenagers, young Mel rebelled. \"Dad was like, you’ll be a winemaker one day,\" says Chester, smiling. \"And I was like, piss off, Dad, you don’t know me.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThen, when she was 17 her father suggested she could earn some cash working in a winery down in McLaren Vale during vintage. \"And I was like, righto, but I’m not going to become a winemaker, so back off.\" She was, of course, hooked from day one. \"Loved it. Moved out of home. Didn’t have a driver’s licence. Hitched lifts to work. So much fun.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe studied Viticulture and Oenology at the University of Adelaide, where she was the recipient of both the Wolf Blass Prize for Excellence in Winemaking (2011) and the David Bradley Memorial Prize (2012). It was clear this girl was going to go far. \u003cspan\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2015, after three years in a senior role at Seppelt’s Great Western winery in Victoria, the then 26-year-old was offered the role of winemaker-manager at Sutton Grange, a vineyard in the high country south of Bendigo. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMoving to Sutton Grange presented the \"right kind of challenge and change\" for Chester, as she could be more hands on at a boutique winery. \"Up until that point I had spent a good chunk of my career working with Treasury Wine Estates, which was a fantastic ground base for me in terms of learning and exposure to amazing vineyards and incredible winemakers … I was ready to work in a different sized business structure and really missed being a bit more hands on.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWithin months she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine. In 2018, she was named people’s choice at the Young Gun of Wine awards.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2021, after six years as Head Winemaker at Sutton Grange, Chester joined Giant Steps as Head of Winemaking and Viticulture. \"\u003cspan\u003eIt’s bittersweet to be moving on, but this is such a great opportunity.\" In addition to her duties at Giant steps, Melanie is a sought-after wine judge and currently is the Chair of Judges at the prestigious Melbourne Royal Wine Awards, the home of the Jimmy Watson trophy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following text is taken from an article by Mark Hedley that appeared in Square Mile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMelanie Chester was born for her job. Her family business was importing barrels, and she realised from a relatively young age that the wine industry was for her.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe studied Viticulture and Oenology at the University of Adelaide, where she was the recipient of both the Wolf Blass Prize for Excellence in Winemaking (2011) and the David Bradley Memorial Prize (2012). It was clear this girl was going to go far.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe began to build up her experience working across a number of estates in Australia spanning Central Victoria, the Grampians, McLaren Vale, and Barossa, as well as a stint at Quinta do Crasto in Portugal’s Douro Valley.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAwards – and award-winning wines – came thick and fast.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2015, she was named Young Winemaker of the Year by Gourmet Traveller WINE magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People’s Choice award.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHer love affair with Giant Steps started long before she became Head of Winemaking and Viticulture in 2021, collecting the wines for her personal cellar for many years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNow general manager of the prestigious Yarra Valley winery, she talks us through her journey in wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eWhat was your first experience of wine?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWine was always a part of our dinner table at home, but my family business was importing barrels, so my earliest memory of the industry was as a school child, on the docks of the Adelaide Port. We had just brought in a container of barrels from France and I can still remember the toasty and rich oak smell of opening that container.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat was the first wine you tasted which really caught your attention?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI was in my late teens, and my uncle, who was an avid collector, opened some iconic Aussie wines around the family Christmas table. That afternoon I tried a 1992 Giaconda Pinot Noir, a 1992 Mount Mary Quintet and a 1994 Henschke Hill of Grace. These wines I can still remember when I think back on them. They were a lighting strike through my brain and it hasn't rewired itself since.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhen did you decide 'I want to make wine!'?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAfter my first harvest as an intern – I loved the energy of the cellar, the smells, and the transformation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhere and when was the first wine you made? And was it any good?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI studied at the University of Adelaide and you make a \"project\" wine in third year. I made a very yucky small-batch white wine. But you have to start somewhere!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s the most important lesson you’ve learnt in your career?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHard work, dedication and not cutting corners are the foundation for making great wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s your favourite memory from your career so far?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile people would assume it’s winning trophies or travelling to exotic places, for me it’s remembering those days in vintage where it's all just working. We nailed the picking date on something, the juice tastes great, the team are smashing it and the energy is positive, excited and collaborative. Those are the days I do it for.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhich has been your favourite vintage over the last few years – and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e2022 was my first vintage at Giant Steps so that was a thrill, but the 2023 vintage, cool and mild, has produced some pretty amazing wines of purity. While those vintages are stressful as you're waiting for stuff to ripen, they often deliver incredible quality.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWho is your winemaking hero – and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI have a few. Of course, Lalou Bize-Leroy! But closer to home, my mentor and great friend Tom Carson, from Yabby Lake. He’s practical, thoughtful, generous with his time and knowledge, and has a real love of our Aussie wine industry.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eIf you could only drink one grape for the rest of your life, what would you choose and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePinot noir – it’s the most complex and fascinating variety. I would never get bored as there is so much site discovery and expression to enjoy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s your death-row bottle from your own line-up?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eApplejack Pinot Noir.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eAnd from another winemaker?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOoooooh, very hard – either 1989 Chateau Rayas, 2012 Raveneau Les Clos or a 2015 Domaine de la Romanee-Conti Romanee-Saint-Vivant!\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"Giant Steps Yarra Valley Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack and Bastard Hill Vineyards in the Upper Yarra (both owned by Giant Steps), the \u003cspan\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and, up until the 2023 vintage, the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan\u003eIn addition, Giant Steps produces a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":46794513744113,"sku":null,"price":104.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant-Steps-Bastard-Hill-Vineyard-Chardonnay-2024.jpg?v=1769050897","url":"https:\/\/canterburywines.au\/products\/giant-steps-bastard-hill-vineyard-chardonnay-2024","provider":"Canterbury Wines","version":"1.0","type":"link"}