Giant Steps Yarra Valley Chardonnay 2021
$49.90 inc. GST
Case of 6+ bottles: only $42.90/bottle!
Discounts applied in shopping cart
95/100 – James Halliday Wine Companion
95/100 – Jamie Goode, Wine Anorak
94/100 – Gabrielle Poy, The Real Review
94/100 – Gary Walsh, The Wine Front
93/100 – James Suckling (2020 vintage)
“Earthy aromas of moss and seashell sit alongside white florals and orange zest. Its tightly coiled palate unfolds with vibrant citrus fruits, holding a linear line. With air, it gains breadth. This is a very fine Aussie chardonnay, it’s complex and delicious with great staying power that speaks to classy fruit sourcing.” – Gabrielle Poy, The Real Review
“Whole-bunched pressed into older French puncheons. Natural fermentation and zero mlf. A super-bright green gold. Vibrant aromas with perfectly ripened stone fruits, grapefruit pith and an attractive touch of lemongrass and ginger. Gently textured, balanced and satisfying. A class act from beginning to end.” – Phillip Rich, Halliday Wine Companion
“Flavour, crunch, gloss, and all up a Chardonnay of fine balance and appeal. White peach, almond, a little fennel and lime, fine acidity, flinty texture, a cool cucumber thing happening, and clean, with a well-defined finish of excellent length.” – Gary Walsh, The Wine Front
“Such precision here, with a sense of delicacy allied to good concentration of flavour.” – Jamie Goode
Vintage Note: 2021 was a terrific vintage for both vineyard quality and quantity. We had a wet spring followed by a healthy amount of sunshine and some well timed rain in January, leading to large green healthy canopies. The overall temperature during the growing season was lower than average which led to a long slow ripening period and great concentration of flavours and natural acidity.
Winemaking Notes: Sexton, Tarraford, Applejack, Primavera and Wombat Creek Vineyards. All Giant Steps fruit is 100% hand-picked. The Chardonnay grapes are chilled overnight and whole bunch pressed lightly into 500L French oak puncheons, 15% new, 85% old. The juice then ferments on full solids with wild yeasts. 10% of the barrels went through a spontaneous malolactic fermentation. The wine stayed in barrel until October when it was racked, chilled and bottled.
Region: Yarra Valley, Victoria, Australia