100% Chardonnay from the Sexton vineyard in the Yarra Valley region of Victoria.
Fruit was hand picked, lightly pressed to tank and the juice transferred to puncheons with no settling. Fermentation took place with 100% indigenous yeast in oak at 18-24°C. The lees were stirred twice only. Spent 9 months in French Burgundy coopers, 20% new, 20% one year old and 60% older. No malolactic fermentation took place. Transferred to tank for a light chill and coarse filtration before bottling.
Light yellow-gold in the glass. Floral scents of honeysuckle, jasmine and chamomile, along with hints of orange and melon. Silken, lengthy and elegant at the same time, the palate combines nectarine, cream, touches of fennel and lime with a steely character. Finishes crisp, with a subtle toastiness.
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