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Giant Steps Sexton Vineyard Chardonnay 2008

Chardonnay from Yarra Valley, Australia
  • RP91
13.5% ABV
  • JH96
  • W&S92
  • V92
  • JH96
  • WS92
  • RP92
  • JH95
  • JS94
  • WS91
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13.5% ABV

Winemaker Notes

The nose offers aromas of lanoline, madarin and lemon zest, with fresh ginger and jasmine. The palate is tight with long, lean grapfruit acidity, balance by chalky tannins and mid-palate fruit weight.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Coming from a 13-year-old vineyard of just over 2 acres, the 2008 Sexton Vineyard Chardonnay is barrel fermented in puncheons using 100% indigenous yeasts in 25% new and 30% 1 year oak. It reveals aromas of intense pineapple, grapefruit and lemon peel over the cashew, meal and sulphidic / struck match notes plus a whiff of cedar. The palate is medium-bodied, crisp, rich, silken and minerally in the very long finish.
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Giant Steps

Giant Steps

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Giant Steps, , Australia
Giant Steps
Giant Steps is owned and operated by a small team - Phil, Allison and Harry Sexton. Their story starts 1600 miles and 23 years ago when Phil established the Devils Lair vineyard in Margaret River. He was joined there in 1990 by Allison, an American biochemist. Five years later, their son Harry was born. While they loved the wines they were producing, they dreamed of creating a small, specialized cool climate vineyard together, as a family, from scratch. In 1997, they sold Devils Lair and crossed Australia to a dream site on the slopes of Victoria's Yarra Valley, alongside benchmark cool climate vineyards they had long admired.

Great wine is made in the vineyard. At its best, it is like a fingerprint, inextricably linking the personality and mood of the land from which it has sprung. The Sextons feel their role as winemakers is to express the true character of the fruit, shepherding it through the winemaking process with minimum intervention. They seek to grow fruit and make wine that is less overt and obvious than is encouraged in Australia. They look for structure and length rather than breadth, finesse rather than largesse and above all, fruit rather than artifact. All work is done by hand, and they strive to grow the best fruit possible, whatever the cost.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

GZT8447717_2008 Item# 118633

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