100% Chardonnay from the Tarraford Vineyard located in a protected basin area in the Yarra Valley region of Victoria.
Fruit was hand-picked and sorted, then lightly pressed to tank and the juice transferred to puncheons without 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, 30% one year old and 50% older. No malolactic fermentation took place. transferred to tank with lees before chilling and course mesh filtration to bottle.
Orange and ginger aromas are supported by subtle nectarine, almonds, faint smoke and sourdough toast. Though the wine has seen oak, it is very restrained. Delicate flavours are outlined by a chalk and slate character. The palate is savoury, well-integrated and beautifully defined.
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