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Giant Steps was founded by Phil Sexton in 1997 he had come across from Margaret River in Western Australia in search of somewhere to grow and make outstanding Burgundy varietals of Pinot Noir and Chardonnay.
He the first site near Gruyere planting the Sexton vineyard on the steep slopes of the Warramate Ranges. Being a huge jazz fan he named the winery Giant Steps a tribute to the jazz album by John Coltrane.
REGION: YARRA VALLEY
VARIETALS: Chardonnay, Pinot Noir, Rose, Syrah
OPEN HOURS: 7 days a week
WINE TASTING: Yes
RESTAURANT: No
WINE MAKER: Melanie Chester
In 2003 Steve Flamsteed joined Giant Steps as Chief Winemaker, Flamsteed had tried his hand at a few varied jobs in Europe and Australia before learning to make wine.
He had worked in a ski resort, as a chef, a cheese maker and he was even an acrobat and juggler hoping to join the circus, but it was not until he had a season working in Beaujolais that he found his true calling. But he built vintage credibility before Giant Steps he was the winemaker in charge for Yarra Burn, BRL Hardy’s premium Victorian brand and he also did several vintages at Leeuwin Estate in Margaret River, Western Australia as well as vintages in Alsace, Provence and Brouilly in France.
In the time Flamsteed has been Chief Winemaker, Giant Steps wines have won 19 trophies and more than 50 gold medals in Australia and overseas, and named one of the Top 100 Wineries in the World by Wine & Spirits Magazine in the US.
In 2020 founder Phil Sexton sold Giant Steps to American company Jackson Family Wines and while Phil continues as General Manager change was coming.
In 2021 Steve decided it was long enough as the Chief Winemaker at Giant Steps and passed the reigns on to the new Chief Winemaker Melanie Chester. Melanie joined from Sutton Grange where she was the head winemaker. She has had a broad experience working at d’Arenberg, Charles Melton, Seppelt’s Great Western and Quinta do Crasto in Portugal’s Douro Valley.
With so much change some could wonder is this the end of the line for Giant Steps making remarkable wine, thankfully it is quite the opposite and the 2021 release is outstanding, with some wine writers speculating that Giant Steps could become even better under the stewardship of Melanie and the Jackson Family.
The Applejack Vineyard
The Applejack Vineyard is an east facing slope of 12.5 hectares. The soil is grey clay loam over black basalt volcanic soil. Planted in 1997 with pinot noir (seven clones including 114, 115, MV6, D2V5, D5V15, Pommard and Abeland) as well as chardonnay at an altitude of 300 metres. The vineyard benefits from the easterly aspect with early sun warming and drying but protection from the late afternoon heat of summer.
Grapes are picked by hand (normally 3-4 weeks later than other vineyards in the Yarra Valley), which allows for a gentle and full ripening and the distinctive earthen flavours and fine tannins that Applejack is known for.
Location: Gladysdale
Elevation: 180-260 metres
Aspect: East Facing
Size: 12.5 hectares
Planted: 1997
Soil: Grey/Brown Clay Loam
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- WinemakingHand picked, all fruit is chilled overnight to 12 degrees Celsius. Fermented in small oak fermenters and stainless steel open vats. The Pommard parcels were fermented as whole bunches, while the remaining clones were destemmed to whole berries and cold soaked for five days. The resulting blend is almost 20% whole bunch. All parcels were matured in French oak 20% new, 80% older – for ten months in 225L barriques, Taransaud and Dargaud & Jaeglé. Racked to blend, no fining, no filtration. Bottled by gravity.
Sexton Vineyard
Elevation: 130-210 metres
Aspect: North Facing
Size: 30 hectares
Planted: 1997
Primavera Vineyard
Lou Primavera planted this elevated vineyard in Hoddles Creek in 2001. We have a long-standing relationship with the Primavera family, having sourced fruit from the vineyard for some years. From Pinot clones MV6 planted on north slope 115 and G-clone on south slope, the Primavera Pinot is fragrant and floral.
Location: Woori Yallock
Elevation: 240 metres
Aspect: North and North East
Size: 12 Hectares
Planted: 2001
Soil: Red Clay Loam
Tarraford Vineyard
Tarraford Vineyard has a discreet microclimate that is cooler than neighbouring sites. A diversity of aspect and clone provides multifaceted winemaking opportunities.
Although located in a warmer part of the valley, the Chardonnay slope is south facing and produces Chardonnay with high natural acids (and low pH) expressing itself through its characteristically long palate, fine tight structure and a zesty lemon/grapefruit finish.
Location: Tarrawarra
Elevation: 100 metres
Aspect: North, South and East
Size: 8.5 hectares
Planted: 1998
Soil: Grey Clay Loam
Wombat Creek Vineyard
The highest altitude vineyard in the Yarra Valley, making it an ideal location for the production of extreme cool climate wines. The vineyard was originally planted in 1988 with the intention of producing base wine for sparkling production but over the years has transitioned to Chardonnay and Pinot Noir for table wine. The underlying ferrous (red) based volcanic soil and rock produce a distinctively soft yet long and firm palate.
Location: Gladysdale
Elevation: 400 metres
Aspect: North East facing
Size: 16 Hectares
Planted: 1988
Soil: Volcanic Loam, Red Ferrous
Bastard Hill Vineyard
Situated in the Upper Yarra Valley in the sub-region of Gladysdale, Bastard Hill is a 31-hectare property with 13-hectares (32 acres) of vines, planted exclusively to Chardonnay and Pinot Noir. The vineyard’s expressive name is derived from its steep slope and high altitude, ranging in elevation from 300-400m.
Bastard Hill is a celebrated site planted in the late 1980s 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, releasing the Bastard Hill Chardonnay and Pinot Noir wines 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.
Location: Gladysdale
Elevation: 380 metres
Aspect: North and South facing
Size: 13 hectares
Planted: 1986
Soil: Volcanic Loam, Red Ferrous
Wine Making
After hand picking all of the fruit is chilled overnight to 12 degrees celsius, the Pommard parcels of grapes were femented as whole bunches, the remaining clones were destemmed to whole berries and soaked for five days.
The resulting blend is 20% whole bunch, the wine is then matured in French oak (20% new) for ten months in 225 litre barriques. There is no fining or filtration and the wines are bottled by gravity.
”I’ve long considered the Applejack vineyard to be one of the greatest sites for pinot in Australia and I’m not sure I’ve seen a better version than the 2021. A deep, bright, crimson purple. Maraschino cherry into plum, there’s an exotic and riotous amalgam of Asian five-spice and a gentle savoury, umami character. What elevates this vintage is the concentration, along with Applejack’s trademark perfume and spice. Just so vibrant and fresh on the palate, the tannins are both silky and plentiful. You will have no problems opening and enjoying this now, but the wine’s track record suggests you’ll thank me if you still have some to drink 7–10 years from now, if not longer.”
Philip Rich Wine Companion 98/100
