Winemaker Notes
Professional Ratings
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Wine & Spirits
This is mouthwatering, a sensation that doesn’t often come to mind with Australian chardonnay. That’s due, in large part, to a vintage that ripened chardonnay to crisp flavors of apples and pears with plenty of natural acidity. Phil Sexton and Steve Flamsteed nurtured that freshness through fermentation in 500-liter French oak puncheons (20 percent new), with no added yeast, no malolactic and limited lees stirring as the wines matured. The result is delicate, bright and zesty, with a clean, pleasantly salty finish. The wine’s precision suggests watching out for the release of Giant Steps’ single-vineyard chardonnays from 2015.
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Robert Parker's Wine Advocate
The 2015 Chardonnay opens with a wet pebble, peach and pear scented nose with hints of baking bread and honeysuckle. Light-boided with a silkiness to the texture and just enough fruit intensity, it gives a lively acid backbone and long minerally finish.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
As the most important area of wine production in Victoria today, the Yarra Valley is most popular for Pinot Noir and Chardonnay, which account for over half of vineyard acreage. A gentle, rolling and rural region alongside the Margaret River, the Yarra Valley has a cool maritime climate with a lengthy growing season, perfect for these cool-climate varieties.
Two styles of Pinot Noir are possible here. The warmer Lower Yarra Valley with sandy, loam soils, produces plush and fruity Pinot Noir while the cooler, higher-elevation Upper Yarra Valley with soils of young red basalt, produces more angular and mineral-driven Pinot Noir.
Yarra Valley Chardonnay is among the best in Australia. To preserve the floral aromatics and fresh citrus flavors for which this area’s Chardonnay is so appreciated, time in barrel is restrained (though barrel fermentation is common). The best Yarra Valley Chardonnays display brilliant acidity, leesy characteristics, citrus, stone fruit and flavors of ginger and spice.
Shiraz and Cabernet find success in parts of this region as well.