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    Giant Steps Yarra Valley Chardonnay 2019

    Giant Steps Yarra Valley Chardonnay 2019

    Sale price
    $33.99
    Regular price
    $33.99 per bottle
    Sale price
    $33.99
    total

    100% hand-picked & whole bunch pressed, fermentation on full juice solids, wild yeast. The juice is fermented entirely in 500L French puncheons – 10% new, 90% older. No lees stirring or malolactic fermentation. Matured in French oak – 10% new, 90% older – for only 8 months. Blended and chilled in tank prior to bottling in late Spring.

    Region

    Specifications

    • Cellaring

      2-5 Years
    • Varieties

      Chardonnay
    • Vintage

      2019
    • Alcohol Content

      13%
    • Vegan

      Yes
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Critic Reviews (1)

    James Halliday

    98 points | August 2019

    Hand-picked, chilled, whole-bunch pressed, wild fermentation on full solids, no stirring, no mlf, matured in French oak (10% new) for 8 months. The bouquet is slightly funky/reduced, but it's elegance and purity that are the essence of this wine, made by a master of the art.

    Hand-picked, chilled, whole-bunch pressed, wild fermentation on full solids, no stirring, no mlf, matured in French oak (10% new) for 8 months. The bouquet is slightly funky/reduced, but it's elegance and purity that are the essence of this wine, made by a master of the art.

    Showing 1-1 of 1 review

    Vegan

    Food Pairings & Recipe

    Food Pairing

    Mustard chicken

    Mustard chicken with Simon Johnson

    INCREDIENTS

    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

    METHOD

    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

    Shipping & Returns

    Standard Delivery in Australia
    FREE for orders over $150 to east coast metro

    Estimated timeframe is 3 to 4 days with selected courier service. Regional areas may take longer. More information

    Heat Policy

    If you would like us to hold dispatch of your order for milder weather please leave instructions please do so by getting in touch with our customer service team at help@hwspeak.com

    Returns
    In-line with your consumer rights, if you are of the view that a product is faulty please contact us at help@hwspeak.com View our returns policy
    $33.99 per bottle
    Sale price
    $33.99
    Regular price
    $33.99
    total
    GST included.
    $33.99 per bottle