Maturation
At Giant Steps, we hand pick 100% of our fruit and fastidiously hand
sort in the vineyard. The grapes are then transported to the winery and
held overnight in a 4°C cold room before pressing the following day.
Chardonnay is whole bunch pressed, either directly to barrel or pressed
to tank before immediate transfer to barrel with full solids. Fermentation
occurs naturally with wild yeasts in French oak puncheons, with 20%
new oak and the balance seasoned. The level of malolactic fermentation
(MLF) is dependent on season. In 2025, approximately 15% of the barrels
went through MLF. Following fermentation, the wines are lightly sulphured
and matured on full lees in a reductive environment, without stirring, until
blending and bottling in November.
Palate
The resulting wines show vibrant acidity, balance and
depth of flavour, with the structure and freshness to age beautifully.
Vintage Notes
The 2025 season began with above average winter rainfall, providing
excellent soil moisture heading into spring. Warm, dry conditions through
spring encouraged early shoot development and minimal disease pressure
during flowering. Combined with the strong soil moisture reserves, this
supported healthy vine canopies across the vineyards.
Summer continued in a warm and dry pattern, leading to an earlier-than-
average start to harvest. While the vintage was relatively compressed, the
low disease pressure and strong vine health allowed fruit to be picked in
excellent condition.
Winemakers Comments