Maturation
15% of the oak is new, while the remaining 85% is seasoned.
Vinification
All Giant Steps fruit is 100% hand-picked. The Chardonnay grapes are chilled overnight before they are whole bunch pressed the following morning. The juice is immediately transferred into 500L French oak puncheons. The juice is fermented naturally using indigenous yeast over 10 days, finishing with lots of stirring at the end of ferment. Around 10% of the batches go through malolactic fermentation. The wines are then sulphured and kept on lees in barrel until October, when they are blended and bottled. Bottled: October 2023.
Vintage Notes
2023 was a small, high-quality vintage in the Yarra Valley. The season was defined by a cool Spring, a mild growing season, cool nights, and medium to high rainfall. 2023 was one of the coolest and latest harvests on record, with our first pick starting two and a half weeks later than the previous average. The grapes in 2023 had lovely fruit concentration with bright natural acidities. Harvest: March 2023.
Food Matching
BBQ roasted prawns with citrus dressing. Pan seared john dory fish with capers. Roasted asparagus with mustard vinaigrette and slithered almonds.
Region Notes
Sourced from vineyards across the Yarra Valley. 50% sourced from the upper Yarra ranges.
