Giant Steps Sexton Vineyard Chardonnay 2024

Accolades:
97/100 – James Halliday Wine Companion
95/100 – Robert Parker’s Wine Advocate
97/100 – James Suckling (2023 vintage)
96/100 – Huon Hooke, The Real Review (2023 vintage)
96/100 – Decanter (2023 vintage)

“The 2024 Sexton Vineyard Chardonnay leads with dried mint and white peach, lemon zest and brine. In the mouth, the wine is tightly coiled and almost austere; certainly, the acidity is like a whip in the mouth, lashing the fruit and trailing out over the finish. It’s a mouthwatering wine, salty too.“ – Robert Parker’s Wine Advocate

“A blend of Gingin and Bernard clones planted in ’97 between 100 and 200m in Gruyere. 20% new oak and 10% mlf. Another salivating and seductive Sexton Chardonnay with its bouquet of stone fruits, preserved lemons, freshly ground coffee beans and roasted hazelnut. The beautifully balanced and tightly coiled palate is underpinned by its concentration and intensity. Finishes saline and extremely long. It’s all here and needs another five to seven years, at least, to reach its zenith.” – Philip Rich, Halliday Wine Companion

Vintage Note: The 2024 vintage was a more classic Yarra season. A cool start to Spring and ideal flowering conditions led to good fruit set and moderate yields. December was cool and mild, with significant rainfall at New Years and during the first week of January, giving the vines a good drink leading into the heat of February. Mid to late February was drier and warmer than is common in the Yarra, leading to great ripening conditions with no disease pressure and quite a fast vintage. In 2024, all of our Pinot and Chardonnay was ready in quick succession, leading to a compressed harvest – with the whole valley picked in the space of 3 weeks (where it normally spreads across 6 weeks). An exciting ride for our team, but ultimately giving us wines with great flavour, bright acidity and balance.

Winemaking Notes: 100% handpicked and whole bunch pressed. The juice is transferred to barrel by gravity with no settling, taking on full lees. Wild Fermented in 500L French puncheons. A small amount of bâtonnage post fermentation and 10% malolactic fermentation. Maturation for 9 months in new and used French oak – 15% new, 85% seasoned, Taransaud, Mercurey and Dargaud & Jaeglé.

Alcohol: 13.2%

Variety: Chardonnay

Region: Yarra Valley, Victoria, Australia