2018 Giant Steps, Wombat Creek Chardonnay, 6x750ml

2018 Giant Steps, Wombat Creek Chardonnay, 6x750ml

2018 Giant Steps, Wombat Creek Vineyard Chardonnay, Yarra Valley, 6x750ml

A tightly-wound, lean Chardonnay with fine aromas of lime and chamomile, hints of beeswax, marzipan and apple pie crust. The steely, linear palate has mouthwatering lime and stone fruit characters, with great finesse.

Availability: 1-2 weeks

Case size: 6 / Bottle size: 750ml

Duty Status
From £178.07

Critics Score: 96

Publication: James Suckling

Super fine aromas of limes and chamomile with hints of beeswax, apple pie crust, pears and white-almond paste. The palate has a very sleek, steely and resolute line of mouthwatering fruit, cast in the lime and white-peach zone. Super fine and long. Wow! Drink or hold.
2018 Giant Steps, Wombat Creek Vineyard Pinot Noir Chardonnay, Yarra Valley, 6x750ml

Giant Steps is a privately owned, estate based, Yarra Valley grower and winemaker that has forged a reputation for delivering some of Australia’s most consistent, over-performing, varietal wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit from the best vineyards, in great years. Their aim is to express in each wine the character of the site, grape and vintage, and this they achieve by meticulous work in the vineyard and minimum intervention in the winery. Head winemaker Steve Flamsteed and his team are making some of the best wines in Australia from these sites.

The grapes for this wine come from Wombat Creek vineyard, the highest altitude vineyard in the Yarra Valley at 420 metres above sea level. This makes it an ideal location for the production of cool climate wines. It was originally planted in 1988 with Chardonnay and Pinot Noir with the intention of producing base wine for sparkling production, but over the years has gradually transitioned to being used for table wine. The ferrous-based volcanic soil produces a distinctively soft yet long and firm palate.

Good winter rains left the ground with a healthy amount of moisture resources. Canopies were large and healthy and the fruit set was extraordinarily successful. After a warm January, the flavours and skin ripeness came on very quickly. Even though days were warm, nights were cool. Pristine bunches were harvested early (16th March) to maintain fresh natural acidity.

Fruit was hand picked, whole bunch pressed and course settled to 500L French puncheons. Fermentation took place with indigenous yeast. Regular lees stirring took place for the first month. The wine was moved to tight grain French oak (20% new, 80% older) where it spent eight months on lees. Coarse filtered and bottled by gravity.