SEASON:

2023 was a small, high-quality vintage in the Yarra Valley. The season was defined by a cool Spring, a mild growing season, cool nights, and medium to high rainfall.
2023 was one of the coolest and latest harvests on record, with our first pick starting two and a half weeks later than the previous average. The grapes in 2023 had lovely fruit concentration with bright natural acidities.


VINIFICATION:

100% handpicked and whole bunch pressed.
The juice is transferred to barrel by gravity with no settling, taking on full
lees. Wild Fermented in 500L French puncheons.
A small amount of bâtonnage post fermentation and 20% malolactic fermentation.
Maturation for 9 months in new and used French oak – 15% new, 85% seasoned, Taransaud, Mercurey and Dargaud & Jaeglé


THE VINEYARD:

Location: Gruyere

Planted: 1997

Elevation: 130 - 210 metres

Soil Type: Grey clay loam over granite / ironstone

Aspect: North facing slopes

Size: 30 Hectares

Located on the steep north facing slopes of the Warramate Ranges, the
Sexton Vineyard is an icon Chardonnay Vineyard.

Being on the higher slopes, topsoil is thin and root systems have
established themselves in shallow gravelly loams above a tough rocky
clay base. Bunch yields set naturally low in this environment, resulting in
intensely flavoured fruit with high skin to juice ratio.

The predominant clones are Gingin and Mendoza which produce hens and
chickens (large and small grapes on the same bunch), which results in high white tannin and phenolic content to balance the citrus flavours. This vineyard produces our most confident and open chardonnays due to
it’s northern aspect and exposure and clonal selection.

The exotic fruits of yuzu, ginger snap biscuit and preserve lemon give
a wine of energy and drive, finished with a lovely texture from the
characteristic Gingin tannins and acidity.

98 points - "The north facing Sexton vineyard planted in late 90’s is Giant Steps home base. In the planted 30Ha of chardonnay, Mel Chester has her pick of the patchwork vineyard pulling from Gingin, Mendoza and Bernard clones. Here we see about 50% Gingin. This wine has character. You cannot or will ever say it’s a wallflower. Driven by its intensity of orchard fruit, nectarine and white peach, backed by some of the spiciest back up singers. Turmeric, curry leaf, dandelion and cumin. It’s muscular, powerful and yet graceful, like the stride of an outside centre in rugby, Mark Ella, perhaps. A hint of churned butter and glace pineapple on the finish. Acidity hums along nicely. There is something for everyone’s palate here and this vintage is singing in perfect harmony. Drink now and will cellar well upwards of 8 years. This would be a belter served with homemade cornbread and fried chicken." - Shanteh Wale (Wine Pilot)

97 points - "Made from a 50/50% blend of Gingin and Bernard clones planted between 100 and 200m in Gruyere. Whole-bunch pressed to French puncheons (25% new oak) with 15% mlf. Right now, this is the most salivating and seductive of Giant Step's superb array of single-vineyard chardonnays from '23. Perfectly ripened white peach, pear and some marine scents lead onto the palate, which is gently textured, saline and structured. The finish is energetic, nutty and long." - Philip Rich (Halliday Wine Companion)

96 points - "There’s genuine intensity of chardonnay fruit flavour here and a keen bite that goes with it. Sweet pear, white peach and citrus characters lead to a finish of green pineapple, grapefruit and brine, every step along the way both deliberate and powerful. No meanderings allowed here. Nougat oak teams it all seamlessly together, the finish long and resounding. General view would be that this is good to drink now but for me it needs at least another year in bottle." - Campbell Mattinson (The Wine Front)

96 points - "A cold, wet spring and cooler summer has given power and drive to bright, lively flavours from the high-elevation (200m) Sexton Vineyard. Lifted aromas show dark tones of exotic tropical fruits – grilled pineapple, yuzu and guava – with some fresh grated ginger. The palate entry is focused and tightly bound, although this taut and proud wine benefits from 20% malolactic fermentation and some battonage post-fermentation to add roundness to the mouthfeel. It has exuberance to match its serious power and drive." - David Sly (Decanter)