Giant Steps Chardonnay Yarra Valley Sexton Vineyard 2022 (750ML)

96+ WA / 96 JS / 95 VM / 95 WE / 95 DE / 94 WS / 16.5 JR

#53 Wine Enthusiast Top 100 Cellar Selections 2024

Fifty percent Mendoza, some Gingin and a bunch of Bernard clones (76, 277 and 96) populate this 30-hectare vineyard. Within it are a variety of aspects and elevations; the block that provides the source for this wine is Block 11 (Bernard clones), and the on the north-facing side of the vineyard is the Mendoza/96 component. There are deeper soils and bigger canopies over this way, and this provides the generosity and texture for this cuvée. The 2022 Sexton Vineyard Chardonnay offers notes of toasted almond meal, stone fruit, brine and citrus peel, with a deeper undercurrent of sandalwood and exotic spice. There are also notes of cut fennel, some ginger and loads of salted nuts. This is a lovely wine. It is big and powerful. This has plenty of phenolics to shape the wine through the finish and linger after the wine has gone. 13% alcohol, sealed under screw cap.—Erin Larkin, The Wine Advocate

This is an exceptional, mid-weighted chardonnay. A mesh of unresolved CO2 and juicy acidity provide trajectory. Vanilla pod oak provides direction. Taut and seamless. Lemon curd and roasted quince, nestled amidst creamed cashew, nougatine and truffle at the core. The finish is endless, joining a matrix of textural rivets and seams, underlain by the flavorful Gingin clone. With wines such as these it is little wonder that Australia boasts the finest expressions of chardonnay with Burgundy. Drinkable now, but best from 2025.—James Suckling

Fifty percent Mendoza, some Gingin and a bunch of Bernard clones (76, 277 and 96) populate this 30-hectare vineyard. Within it are a variety of aspects and elevations; the block that provides the source for this wine is Block 11 (Bernard clones), and the on the north-facing side of the vineyard is the Mendoza/96 component. There are deeper soils and bigger canopies over this way, and this provides the generosity and texture for this cuvée. The 2022 Sexton Vineyard Chardonnay offers notes of toasted almond meal, stone fruit, brine and citrus peel, with a deeper undercurrent of sandalwood and exotic spice. There are also notes of cut fennel, some ginger and loads of salted nuts. This is a lovely wine. It is big and powerful. This has plenty of phenolics to shape the wine through the finish and linger after the wine has gone. 13% alcohol, sealed under screw cap.—Angus Hughson, Vinous Media

Sexton is the richest of the trio of single vineyard Yarra Chards. Medium gold in hue, it opens with opulent aromas of caramel, ginger snap, citrus and mushroom. Its generosity on the palate is brightened by lovely, unforced acidity. Long, with a mineral note creeping in amidst the more polished oak-and-lees characters, this drinks nicely now but should evolve beautifully over the next several years and until 2034. — Christina Pickard, Wine Enthusiast

Muscular and taut – a slow burn – with icing sugar and dried pear-edged granny smith apple and grapefruit. Subliminal phenolic tension highlights the predominant Gingin and Mendoza clones, sourced from Leeuwin Estate in Margaret River, prone to large and small berries in the same bunch. Founder Phil Sexton planted this low-yielding vineyard in 1997 on shallow clay loam over granite and ironstone, at 130m to 201m on the north-facing slopes of the Warramate Ranges. Harvested 25 February to 2 March.—Sarah Ahmed, Decanter

Offers bright and mouthwatering flavors of Meyer lemon, mango and lemon sherbet, with details of flinty minerality, ripe peach, candied ginger and buttery shortbread. Notes of orange blossom and wild fennel add aromatic complexity and linger on the long finish. Drink now through 2034. 1,147 cases made, 150 cases imported.-MaryAnn Worobiec, Wine Spectator

Richer nose than the Tarraford Vineyard 2022. Lots of sweetish impact on the palate with just a hint of spicy oak and masses of acidity and a stony finish. This is still very youthful and should blossom into a fine wine but I'd save it for a while.-Jancis Robinson