Bastard Hill Vineyard Chardonnay
2025 Chardonnay
Yarra Valley, Victoria
Wine Details
- Region Yarra Valley, Victoria
- Vintage 2025
- Type White Wine
- Variety Chardonnay
- Volume 750ml
- Alcohol Volume 13.2%
- pH
3.19
- Acidity
6.7g/L
- Closure ScrewCap
- Bottling Date
10 December, 2025
- Harvest Date
7 March, 2025
- Vintage Notes
The 2025 season kicked off with a generous, wet winter that filled the soil profile with moisture. From there, spring arrived warm and dry. Shoots pushed early; we had fantastic spring conditions during flowering and fruit set. The dry season pushed growth and ripening along even though temperatures weren’t hot, in fact barely warmer than average, a pleasant surprise for the dryness of the season. Harvest came earlier than usual and moved quickly, a compressed vintage that asked a great deal of the team and rewarded the effort with fruit of exceptional quality, concentration and weight.
- Vineyard Notes
Location: Gladysdale Planted: 1986 Elevation: 380 metres Soil Type: Volcanic loam (red / ferrous) Aspect: North and south facing slopes Size: 13 Hectares Situated in Gladysdale in the Upper Yarra Valley, Bastard Hill is a 31-hectare property with 13 hectares of vines planted exclusively to Chardonnay and Pinot Noir. Its expressive name comes from the vineyard’s steep slopes and high altitude, which range from 300 to 400 metres. Planted in the late 1980s by respected viticulturist Ray Guerin, Bastard Hill was initially dedicated to the production of super-premium sparkling wine. Its potential for still wines was quickly recognised, with Bastard Hill Chardonnay and Pinot Noir first released in the 1990s. Now regarded as one of Australia’s great Chardonnay sites, Bastard Hill produces wines of purity, concentration and texture. The Chardonnay comes predominantly from the south-facing Block 7, showing wild honey, candle wax, elderflower and chamomile, carried by a layered, textural palate.
- Winemaking
100% handpicked. Whole bunch pressed, juice transferred to barrel by gravity with no settling. Fermentation in 500L French puncheons. No malolactic fermentation. Maturation for 9 months in used French oak – 17% new and 83% seasoned, Mercurey, Taransaud and Dargaud & Jaeglé.
- Peak Drinking / Cellaring Potential
Now - eight years
Wine Details
- Region Yarra Valley, Victoria
- Vintage 2025
- Type White Wine
- Variety Chardonnay
- Volume 750ml
- Alcohol Volume 13.2%
- pH
3.19
- Acidity
6.7g/L
- Closure ScrewCap
- Bottling Date
10 December, 2025
- Harvest Date
7 March, 2025
- Vintage Notes
The 2025 season kicked off with a generous, wet winter that filled the soil profile with moisture. From there, spring arrived warm and dry. Shoots pushed early; we had fantastic spring conditions during flowering and fruit set. The dry season pushed growth and ripening along even though temperatures weren’t hot, in fact barely warmer than average, a pleasant surprise for the dryness of the season. Harvest came earlier than usual and moved quickly, a compressed vintage that asked a great deal of the team and rewarded the effort with fruit of exceptional quality, concentration and weight.
- Vineyard Notes
Location: Gladysdale Planted: 1986 Elevation: 380 metres Soil Type: Volcanic loam (red / ferrous) Aspect: North and south facing slopes Size: 13 Hectares Situated in Gladysdale in the Upper Yarra Valley, Bastard Hill is a 31-hectare property with 13 hectares of vines planted exclusively to Chardonnay and Pinot Noir. Its expressive name comes from the vineyard’s steep slopes and high altitude, which range from 300 to 400 metres. Planted in the late 1980s by respected viticulturist Ray Guerin, Bastard Hill was initially dedicated to the production of super-premium sparkling wine. Its potential for still wines was quickly recognised, with Bastard Hill Chardonnay and Pinot Noir first released in the 1990s. Now regarded as one of Australia’s great Chardonnay sites, Bastard Hill produces wines of purity, concentration and texture. The Chardonnay comes predominantly from the south-facing Block 7, showing wild honey, candle wax, elderflower and chamomile, carried by a layered, textural palate.
- Winemaking
100% handpicked. Whole bunch pressed, juice transferred to barrel by gravity with no settling. Fermentation in 500L French puncheons. No malolactic fermentation. Maturation for 9 months in used French oak – 17% new and 83% seasoned, Mercurey, Taransaud and Dargaud & Jaeglé.
- Peak Drinking / Cellaring Potential
Now - eight years
Kind Words & Accolades
