Giant Steps plays it's part in the rapid accension of Australian Chardonnay back to the position it once held here. That being of the king of white varieties. This is a very stylish numbe from Phil Sexton and his team. Stonefruit, melon and butterscotch characters are supported by vanillin oak and the palate is long and textured with a clean crisp finish.

Light to medium-bodied, tight-knit with white peach, grapefruit, herb and mealy characters,well-balanced acid and a long fresh finish.

WinemakingAll fruit was hand-picked and whole-bunch pressed. The cuvee taille (first cut free-run juice) was settled naturally overnight prior to racking to a mix of stainless steel tank and large format old barrels for fermentation.Fermented and aged separately in small batch lots on settled lees for nine months. The blended wine then underwent secondary fermentation in the bottle. This wine has been aged for an extended period on its autolysing yeast lees for more than four years to garner richness and complexity to its innate elegance and finesse.Winemaker's notesThe protracted growing season allowed a drawn-out ripening, resulting in an uncommon richness of flavour tempered by the abundant natural acidity contributed by the season.A bouquet of nashi pear, glazed brioche, lemon cheesecake and Amaretti buscuit. Flavours of nougat, lemon rind, jasmine and chestnut underpin a palate of steely acidity with delicated bubble, fruit weight and earthy 'sur lie' characters providing textural accompaniement, richness and creaminess to the finish. An excellent match for freshly-shucked oysters or semi-hard cow's milk cheeses.

Spicy, faintly floral aromas of stone fruit, grapefruit, lime juice and coriander are backed by matchstick-like oak and a hint of mineral. It's round and creamy, smooth and voluptuous, with a gentle, mouthfilling core of flavour and nougat-like complexity finishing with a hint of butter, gentle lemony acids and a faint smokiness. Crushed and pressed with full solids straight to oak (20% new), both primary fermentation and malolactic were natural. Elevage: 8 months on lees in oak before being racked and filtered in preparation for bottling. Hand-picked on 12th March 2018 First established in 1995, Toolangi Vineyards is located in the Yarra Valley adjoining the Toolangi State Forest. This Chardonnay is grown on fine clay loam and produces grapes which represent the unique site. Low cropped and hand harvested from 23 year old vines of I1OV3 clone grapes on D Block rows 35 55. The 2018 harvest will be remembered fondly by winemakers in the Yarra Valley. It was a rare season that gave above average yields and excellent quality fruit. Dry sunny conditions with cool overnight temperatures provided good natural acidity and concentrated wines at lower alcohol levels.

A selected blend of cool-climate Chardonnay from our premium vineyard sites. Naturally fermented in barrel, matured on lees for 9 months and displaying classic Yarra Valley line, length and complexity.

This unfiltered Chardonnay was made at Giaconda by Rick Kinzbrunner using traditional techniques. Quite sublime buttery richness with perfect balance of acid and oak integration.

Brilliant straw colour with a hint of green around the edges and watery hue. Intermeshed aromas of cashew, delicate white peach, biscuity oak, light toast and spice. Elegant with light to medium weight and excellent rounded creamy like textural qualities the palate possesses flavours of delicate white peach, cashew, nougat and spicy biscuity oak. Clean dry finish. Aftertaste of white peach, cashew and lightly toasted biscuity oak. Ageing: Drink over the next year. Food: Chinese steamed chicken.

Innocent Bystander produces a stylish Chardonnay that shows stonefruit melon and vanillin oak on the nose. The palate has lovely creamy mouthfeel and flavours of butterscotch and citrus with minerally acidity on the finish.