Country: Australia  Region: Victoria  Vintage: 2016 Category: White Wine  Color: White   Producer: Giant Steps "The Sexton vineyard is owned and run by Phil Sexton, the founder and owner of Giant Steps. Situated next to Coldstream Hills and Yarra Yering, it is in the heart of the Yarra, where mean soils produce miserly yields, leading in turn to intense and concentrated wines. The Applejack vineyard is situated in the Upper Yarra, where soils are generally deep and more volcanic in origin. Despite this, the Applejack vineyard is on a friable, clay soil, where root penetration is easy for the vines. This reduces vigour and yields, making it ideally suited to Pinot Noir. The site elevation is just under 300 metres, but its proximity to dense temperate rainforest makes this site significantly cooler than Sexton and Tarraford. Soils in the Tarraford vineyard are a clay/loam duplex and contain a fairly solid ironstone content. The root profiles are deep and vertical, which means the vines are accessing material deep into the soil subsurface. The Chardonnay that comes off Tarraford is highly perfumed, and there is a citrus peel element that is characteristic in Chardonnay from this site irrespective of vintage conditions. Recent additions to the portfolio include three Single Vineyard wines from the Primavera and Lusatia Park vineyards. The Primavera vineyard sits at an elevation of 240 metres above sea level. The red friable soil is critical in shaping the complex structure and pronounced perfume of the wine. The Giant Steps team have a long-standing relationship with the Primavera family, having sourced fruit from the vineyard for some years. The Lusatia Park vineyard was established in 1985 on the Lone Star Creek in the Upper Yarra Valley. Its north-facing aspect, deep free-draining red soils and close-planted vines ensure intense varietal flavours derived from long, consistent ripening. At 220 metres above sea level, this elevated, marine influenced site enjoys significantly cooler conditions to those on the valley floor, lending itself to more elegant wine styles. The 2015 vintage may well prove to be their best vintage yet. Winemaker Steve Flamsteed commented that he cannot remember a year where good yields were matched in harmony with such pristine fruit quality. It will be exciting to see the progression of these wines over the coming 12 months and beyond." Product Features:  Sustainable Product Allergens: Sulphites Label Winemaker: Steve Flamsteed & Julian Grounds Vineyards: Located in a protected valley 100 metres above sea level, the 21 acre Tarraford Vineyard has a discrete microclimate that is cooler than neighbouring sites. Vines were planted on the rocky clay loam soils in 1998. A diversity of aspect and clones provides multifaceted winemaking opportunities. The team are committed to exploring biodynamic farming practices with the overall aim of further developing the vineyard fingerprint and embracing the unique personality of the site. Vinification: The fruit was hand picked and sorted. Upon arrival at the winery it was lightly pressed to tank and the juice was transferred to puncheons without 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 eleven months in French Burgundy coopers, 20% of which were new. No malolactic fermentation took place. The wine was transferred to tank with lees before chilling and coarse mesh filtration to bottle. Tasting Notes: Delicate lemon zest and ginger aromas are supported by flinty minerality. Though the wine has seen oak it is very restrained, showing just a hint of roasted hazelnuts, toast and smoke. The palate is savoury, well-integrated and beautifully defined with crisp acidity. Food Suggestion: Wine-baked chicken legs with marjoram or grilled pork tenderloin with a warm apricot salad. Closure:Stelvin   ABV:13.5%  Acidity [g/l]: 6.12