Price:  £31.95 | Case Rate: £31.33
Ex Tax: £26.63

Giant Steps - Tarraford 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 - 2017
Duty/Vat Paid
WA: 92+ (2015) VS: 93 (2015) JR: 17.5 (2014) WS: 89 (2016) JS: 93 (2010) JH: 95 (2016) WF: 96+ (2015)

Wine tasting notes

Orange citrus and ginger aromas dominate the bouquet, followed by stone fruit, hints of nuttiness and freshly buttered bread. Though the wine has seen oak, it is very restrained. Delicate smoky flavours are outlined by a chalk and slate character. The palate is savoury and well-integrated.

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 (2015)92+ pts

Coming from a 35-year-old vineyard, the 2015 Tarraford Vineyard Chardonnay comes from a relatively warm site for cool-climate Yarra Valley. This wine receives no malolactic and no acid additions. The nose reveals beautiful quince, ginger and pink grapefruit notes with nectarine and yeasty/toasty nuances, plus a real savory edge. Rich, concentrated and medium to full-bodied in the mouth, it delivers tons of flavor and great length.

Vinous/Antonio Galloni (2015)93 pts

Vivid yellow. Intense mineral- and lees-accented citrus and orchard fruit aromas show excellent clarity and hints of honeysuckle and iodine. Displays a deeper pit fruit character on the palate, offering juicy, smoke-accented nectarine and pear skin flavors that show excellent tension. The mineral quality comes back strong on the finish, which leaves behind suave Meyer lemon and floral notes.

JancisRobinson.com (2014)17.5 pts

Tasted Sep 2016 - Deeply inviting and complex aroma that has a light touch of spice, a creaminess, herbs and grapefruit. Terrific balance between very fresh acidity and excellent fruit depth. Cedary, wild ferment overlay is there but does not dominate. GV. (JH)

Wine Spectator (2016)89 pts

Lime and pear flavors are fresh and transparent, with notes of dried orange blossom and minerally accents. Crisp and refreshing on the finish. 

James Suckling (2010)93 pts

This wine boasts a broad, tangy palate from the judicious use of lees for textural complexity. Some apricot and mineral notes driven to a long finish by juicy acidity and a spine of minerality. Screw cap.

James Halliday (2016)95 pts

Lower Yarra Valley, with a layered texture on the palate that reflects its inherent power from its low yield. At this stage, has the greatest drive of the '16 Chardonnays, but whether it will retain that advantage is in the lap of the gods.

Wine Front (2015)96+ pts

This is the restrained one. The seamless one. It is quite monumentally gorgeous. It just gets everything right, and adds a few flourishes for good measure. It tastes of ginger and custard apples, (subtle) struck match and a complex arrange of stone fruits. It’s one of those wines, though, where it feels churlish to pinpoint the flavours; it’s elegant, seductive and long, and there’s very little more you can request.

Vinification Notes

Fruit was hand picked and whole bunch pressed to tank. The juice was transferred to 500 litre puncheons after eight hours of settling. Fermentation with indigenous yeast took place in 17% new oak, 33% one year old and 50% older oak for 11 months at 18-24°C. The lees were stirred weekly, then monthly after May. 5% of the wine went through malolactic fermentation. The wine was gravity racked to tank and cold stabilised with a light fining prior to bottling.