Giant Steps Yarra Valley Chardonnay 2020 (Australia)

Giant Steps Yarra Valley Chardonnay 2020 (Australia)French oak Grapefruit & ginger Lemon balm & nuts Juicy acidity "Impressive chardonnay with grapefruit, lime, white peach, biscuit, ginger, struck flint and attractive nutty oak flavours flattered by a peaches and cream texture and supported by juicy acidity. Drink 2021 to 2026" Bob Campbell, Master of Wine, Real Review, Mar 2021 "Pale straw colour with some green notes in the rim. Roast nuts, lemon balm and a whiff of struck flint. Tight and driven on

• French oak
• Grapefruit & ginger
• Lemon balm & nuts
• Juicy acidity

"Impressive chardonnay with grapefruit, lime, white peach, biscuit, ginger, struck-flint and attractive nutty-oak flavours flattered by a peaches and cream texture and supported by juicy acidity. Drink 2021 to 2026" Bob Campbell, Master of Wine, Real Review, Mar 2021

"Pale straw colour with some green notes in the rim. Roast nuts, lemon balm and a whiff of struck-flint. Tight and driven on the palate, a bright citrus core flows front to back, with a smoke and mineral savoury line alongside. Quite narrow along the palate but walks the line of tight and skinny very well showing enough weight and concentration through to the finish. A lovely modern example of Yarra Valley chardonnay" Stuart Knox, Real Review, Jan 2021

100% Chardonnay grown in their Sexton, Tarraford and Applejack vineyards in Yarra Valley.

2020 was a particularly challenging vintage across much of Australia, but we were very lucky here in the Yarra Valley. It was a bit of a rollercoaster - with a cool, wet Spring, a dry December and then a mild February, punctuated by a few significant rain events. This all led to lower than average yields across our Pinot Noir and Chardonnay, primarily driven by tighter, smaller bunches – the consequence of which is naturally high acidity and incredible bright flavours - fresh melons and a citrus edge.

100% hand-picked, all fruit is chilled overnight to 12ºC. Whole bunch pressed, fermentation on full juice solids, wild yeast. Fermented entirely in 500L French puncheons – 10% new, 90% older. No lees stirring. 20% of the blend has undergone spontaneous malolactic fermentation. Matured in French oak – 10% new, 90% older – for only 8 months. Blended and chilled in tank prior to bottling in late Spring.

Food Pairing: Fried soft shell crab Bao, with fresh coriander and bean shoots. Grilled fresh goats curd and olive tapenade on grilled sourdough and fresh rocket salad. Roast crispy skin baby chicken, preserved lemon and roast garlic. Aged Pecorino cheese drizzled with extra virgin olive oil.