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    Giant Steps Yarra Valley Chardonnay 2018

    Giant Steps Yarra Valley Chardonnay 2018

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    Regular price

    "This is, and always has been, a multi-vineyard blend. “Early, drinking deliciousness”, says Steve Flamsteed, “these aren’t for cellars… I like freshness and energy. Not so much the essence of any vineyard, but a showcase of Yarra Valley. They’re wines to really, really drink”. Winemaking goes hand-picked, chill overnight, pressed, free run gets a work over and into barrel, then some oxidative winemaking in leaving some ullage space, lending extra character. Clever, clever." Mike Bennie (The Wine Front)


    First planted with vines in 1838, the Yarra Valley is the birthplace of the Victorian wine industry. It ceased production in the fortified wine boom in the 1920s and planting began again in earnest in the 1960s with modern pioneers such as Dr Bailey Carrodus, Guill de Pury and Dr John Middleton paving the way for the Yarra Valley to become one of Australia’s premier wine growing regions today. Their Yarra Yering, Yeringberg and Mount Mary wineries remain regional heroes, firm favorites such as Coldstream Hills and new star wineries such as Oakridge and Giant Steps excel with stunning examples of Chardonnay, Pinot Noir and Syrah. Cabernet Sauvignon and Riesling are also no slouch in the region and the exciting new breed of wineries such as Bobar, Mac Forbes, Hoddles Creek, Salo, Timo Mayer, Thousand Candles and Proud Primary Produce are proof of the Yarra Valley’s diversity and understanding of place. Local Knowledge: The restaurant at Oakridge Wines is one of the finest regional dining experiences in the land…. Have a glass of 864 Chardonnay while you are there.


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    Food Pairings & Recipe

    Food Pairing

    Mustard chicken

    Mustard chicken with Simon Johnson


    Chicken Brick, or similar for roasting in the oven
    1 Chicken, whole
    500 g Risini Di Orzo, Benedetto Cavalieri
    1 Brown Onion, halved
    1.5 cups Bone Suckin Mustard Sauce
    1 Garlic bulb, halved
    12-15 Gordal Olives
    3 Simon Johnson Preserved Lemon, halved
    75 g Lescure Butter, cubed
    Sea Salt & Black Pepper, to taste
    Butcher's Twine, to truss chicken
    Flat leaf Parsley, to garnish


    NOTE: Wash and dry the chicken brick, set aside. The chicken brick will be baked in a cold oven to begin, so there's no need to preheat.
    Pat dry the chicken skin and truss the legs together using butchers twine
    Pour the dry Risini Di Orzo into the bottom of the chicken brick
    Add the brown onion and rest the chicken on top
    Pour over the Bone Suckin' Mustard Sauce and season generously with salt & pepper
    Add the garlic bulb, the Simon Johnson Gordal Olives and Preserved Lemons, arrange ingredients inside the chicken brick to nestle against the meat
    Add the cubes of butter, again tucking them in around the ingredients
    Cover with lid and place into a cold oven. Roast at 180C for 1 &1/2 hrs
    Remove the lid and check the chicken is golden brown, before turning off the heat. Add an extra 5 mins under a high heat to brown & crisp the skin (if needed)

    Rest chicken inside the oven for 20 mins before serving
    Serve chicken with the baked risini, green olives and a little chopped parsley

    Expand recipe

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    Sale price
    Regular price
    GST included.
    $31.99 per bottle