2021 Giant Steps, Tarraford Vineyard Chardonnay, 6x750ml
Delicate lemon zest and peach aromas are supported by a flinty minerality. Although the wine has seen oak, it is very restrained, showing just a hint of roasted almonds, toast and smoke. The palate is savoury, well integrated and beautifully defined with bright flavours of white stone fruit and crisp acidity.
Alcohol: 13%
Alcohol: 13%
Availability: In stock
Case size: 6 / Bottle size: 750ml
Duty Status
From £135.00
Critics Score: 95
Publication: Philip Rich, Halliday Wine Companion
Drinking Dates: 2022-2028
The warmest site of the 4 Giant Steps single-vineyard chardonnays, but planted on a south-facing slope in Tarrawarra. As with all of them, this was whole-bunch pressed and barrel fermented 15% new French puncheons). A fuller, bright, green gold. Quite restrained with aromas of stone fruits, oatmeal and a little wet rock. I like both the intensity and restraint on the palate and this may, paradoxically, need the longest of the 4 single-vineyard 2021 chardonnays to open up.
Producer
Giant Steps was founded by Phil Sexton in 1997. It has since forged a reputation for making some of the Yarra Valley’s most consistently exciting wines from estate-owned vineyards. The Giant Steps Single Vineyard wines are produced from their best sites in great years. Head winemaker Steve Flamsteed and his team aim to express the character of the vineyard, grape and vintage in each wine, through meticulous work in the vineyard and minimum intervention in the winery. Giant Steps was acquired by Jackson Family Wine Estates in 2020. According to Phil Sexton, “this partnership brings us the relationships and careful resources of a great wine family who are committed to vineyards, sustainability and faithful expression of site.”
Vineyards
Located in a protected valley 100 metres above sea level, the 8.5 hectareTarraford Vineyard has a discrete microclimate that is cooler than neighbouring sites. Vines were first planted on the rocky clay loam soils in 1988. A diversity of aspect and clones provides multifaceted winemaking opportunities. The team are committed to exploring sustainable farming and viticultural practices with the overall aim of further developing the vineyard fingerprint and embracing the unique personality of the site.
Vinification
The fruit was hand picked and sorted. Upon arrival at the winery, it was whole bunch pressed to tank and the juice was transferred to 500 litre French puncheons without settling. Fermentation took place with 100% indigenous yeast in oak at 18-24°C. There was no batonnage or malolactic conversion. The wine spent ten months in French Burgundy coopers, 20% of which were new.
Giant Steps was founded by Phil Sexton in 1997. It has since forged a reputation for making some of the Yarra Valley’s most consistently exciting wines from estate-owned vineyards. The Giant Steps Single Vineyard wines are produced from their best sites in great years. Head winemaker Steve Flamsteed and his team aim to express the character of the vineyard, grape and vintage in each wine, through meticulous work in the vineyard and minimum intervention in the winery. Giant Steps was acquired by Jackson Family Wine Estates in 2020. According to Phil Sexton, “this partnership brings us the relationships and careful resources of a great wine family who are committed to vineyards, sustainability and faithful expression of site.”
Vineyards
Located in a protected valley 100 metres above sea level, the 8.5 hectareTarraford Vineyard has a discrete microclimate that is cooler than neighbouring sites. Vines were first planted on the rocky clay loam soils in 1988. A diversity of aspect and clones provides multifaceted winemaking opportunities. The team are committed to exploring sustainable farming and viticultural practices with the overall aim of further developing the vineyard fingerprint and embracing the unique personality of the site.
Vinification
The fruit was hand picked and sorted. Upon arrival at the winery, it was whole bunch pressed to tank and the juice was transferred to 500 litre French puncheons without settling. Fermentation took place with 100% indigenous yeast in oak at 18-24°C. There was no batonnage or malolactic conversion. The wine spent ten months in French Burgundy coopers, 20% of which were new.
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