Clay Ferment Chardonnay

Giant Steps Clay Ferment Chardonnay is made with select parcels of fruit from each of the winery's five Yarra Valley vineyards, including Tarraford, Applejack and Wombat Creek.

The fruit is whole bunch pressed straight to 675 litre clay 'egg' vessels. After wild yeast fermentation, the lids are sealed with clay and the wine rests on lees for six months. It is then racked to tank and bottled by gravity, unfined and unfiltered.

Bright yellow, Giant Steps Clay Ferment Chardonnay has generous fruit flavours with fine acidity and subtle yeasty complexity. Cellaring potential is five years.