Price:  £31.50 | Case Rate: £29.92
Ex Tax: £26.25

Giant Steps - Sexton Vineyard Chardonnay 2017

Information

  • Country: Australia
  • Wine Region: Victoria
  • Wine Area: Yarra Valley
  • Wine Maker: Steve Flamsteed
  • Grape: Chardonnay
  • Grape Percentage: 100%
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019
Duty/Vat Paid
WA: 93+ (2013) VS: 92 (2015) JR: 17+ (2015) WS: 92 (2016) JS: 92 (2016) WE: 89 (2013) JH: 95 (2016) WF: 93+ (2016)

Wine tasting notes

Light yellow-gold in the glass. Floral scents of honeysuckle, jasmine and chamomile, along with hints of orange and melon. Silken, lengthy and elegant at the same time, the palate combines nectarine, cream, touches of fennel and lime with a steely character. The wine finishes sharp, with a subtle toastiness.

Winery Information

Giant Steps

While the Innocent Bystander wines are made from grapes grown across the Yarra, the Giant Steps wines are produced exclusively from single vineyard sites. Grapes are selected from estate-owned and leased vineyards, as well as from long-term contracted growers. Head winemaker Steve Flamsteed and his team are making some of the best wines in Australia from these sites. Their aim is to express in each wine the character of the site, grape and vintage, and this they achieve by meticulous work in.. read more

Expert Reviews

Wine Advocate/Robert Parker (2013)93+ pts

Feb 2015 - Lisa Perrotti-Brown - The 2013 Sexton Vineyard Chardonnay opens with grapefruit peel, lime blossom, mandarin peel and peachy notes with underlying struck match, marzipan, fresh ginger and coriander seed nuances. Medium-bodied, it offers great elegance and complexity in the mouth with citrus, stone fruit and exotic spices layers complimented by just enough toastiness and a silken texture. It finishes with commendable persistence with freshness that keeps you wanting more.

Vinous/Antonio Galloni (2015)92 pts

Light bright gold. Vibrant, mineral-accented citrus, orchard fruit and ginger qualities on the highly perfumed nose; a suave honeysuckle nuance gains strength with air. Dry, chewy and focused on the palate, offering bitter pear skin and quinine flavors and a deeper, sweeter melon quality. Closes minerally and long, displaying resonating floral character and firm, spicy cut.

JancisRobinson.com (2015)17+ pts

Tight, precise palate – zingy, taut and crisp. The ripe citrus fruit has lovely clarity and the oak is totally unobtrusive. Very savoury finish. (RH)

Wine Spectator (2016)92 pts

Elegant, with quiet pear, green apple and quince flavors on a light and airy frame, showing details of mineral, pepper and toasted spice. 

James Suckling (2016)92 pts

This shows lots of freshly cut green apples, flint, gunpowder and a hint of smokiness. The palate's full, fruit-forward and very delicious. Mineral finish. Drink now.

Wine Enthusiast (2013)89 pts

Aromas of baking spices and pears lead the way, followed by flavors of pear and pineapple. This medium-bodied wine has a pleasantly toasty-grainy note as well, then finishes crisp and citrusy. J.C. (6/1/2015)

James Halliday (2016)95 pts

This is as typical of the Lower Yarra Valley as Lusatia Park is of the Upper Yarra. But it has a particular flavour and texture on the back-palate and finish, with a faint honeysuckle/cashew note; on retasting (several times) grapefruit also struck a blow.

Wine Front (2016)93+ pts

It’s sleek and understated, touched by mealy, vanilla notes, cool across the palate but stains it gently with a slip of fruit-gentle creamy oak-cashew savouriness-spice. Pretty perfume shows delicate apple, nectarine and citrus scents given character from fleeting marzipan, flint and sweet spice complexity. It’s moreish, succulent, just a touch sweet fruited, lingers well. Not quite the drive of the 2015s, perhaps a little underpowered/lacking tension, but has a pleasing, gentle feel. Nice drinking.

Vinification Notes

The fruit was hand picked. Upon arrival at the winery, it was lightly pressed to tank, and the juice transferred to puncheons with no settling. Fermentation took place with 100% indigenous yeast in oak at 18 - 24°C. The lees were stirred twice only, between May and June. The wine spent nine months in French Burgundy coopers, 20% of which were new, 20% one year old and 60% older. No malolactic fermentation took place. The wine was transferred to tank in January for a light chill and coarse filtration before bottling in February 2014.