Meet the Maker

Giant Steps Wine Dinner with Melanie Chester, Sydney June 6th 2024 6.30pm

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UC2024GSWD UCAU
$199.99 per ticket
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Description

Step into a world where passion meets perfection at the Giant Steps Wine Tasting Dinner, happening at Beau in Sydney on June 6th, 2024.

Join esteemed winemaker Melanie Chester, Head of Winemaking and Viticulture at Giant Steps, as she unveils the latest gems from the cellar – the eagerly anticipated New Release Syrah & Cabernet.

Founded by wine industry pioneer Phil Sexton, Giant Steps epitomizes excellence in winemaking. From the slopes of the Warramate Ranges in Gruyere, Phil envisioned a sanctuary for crafting Chardonnay and Pinot Noir of unparalleled purity.

For Melanie Chester, the journey at Giant Steps is one of reverence and responsibility. With a legacy spanning over two decades, she upholds the tradition of excellence while embracing the ever-evolving landscape of Yarra Valley's vineyards.

Join us at Beau on June 6th for an unforgettable evening of discovery, where every sip tells a tale of craftsmanship and character.

Wine List:

Bracket 1
Giant Steps Yarra Valley Chardonnay
Giant Steps Sexton Vineyard Chardonnay Giant Steps Tarraford Vineyard Chardonnay

Bracket 2
Giant Steps Yarra Valley Pinot Noir
Giant Steps Yarra Valley LDR Pinot Noir Shiraz

Bracket 3
Giant Steps Wombat Creek Vineyard Pinot Noir
Giant Steps Primavera Vineyard Pinot Noir
Fatal Shore by Giant Steps Pinot Noir

Bracket 4
Giant Steps Yarra Valley Syrah Carignan Grenache
Giant Steps Tarraford Vineyard Syrah
Giant Steps Sexton Vineyard Cabernet Sauvignon

Menu to be released closer to the event date

About the venue Beau

Beau Bar is a sophisticated addition to Surry Hills' dining scene, closely linked to its sibling restaurant Nomad. Tucked away in a discreet laneway, it offers a cozy atmosphere with seating for 40 and a private dining area. The bar boasts an impressive wine collection curated by Ged Bellis, featuring 600 bottles from small producers worldwide, as well as wines on tap, a rarity in Sydney.

The cocktail menu is playful and innovative, with standouts like the Garibaldi Gazoz, blending Campari with a Turkish soft drink. Chef Troy Spencer presents a menu inspired by European cuisine, featuring dishes like mafaldine with heirloom mushrooms, padron peppers with Olasagasti anchovies, and slow-roasted cabbage with buttermilk.

The space, designed by Rebecca Yazbek and Smart Design Studio, highlights a striking black granite bar and a rooftop terrace with views of Central Station and the city skyline.

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