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Giant Steps Pinot Noir

2015 Medium ruby-colored. Alluring perfume of earth, mineral, raspberry and rhubarb. A juicy mid palate, with chewy, roasted plum qualities following with a lovely carpet of fine tannin. Velvety-textured, with layers of sweet fruit, this elegant Pinot Noir has the balance to evolve for several years.
$55.00 / Bottle   $660.00 / Case
SALE $40.74 / Bottle   $488.88 / Case

Additional Information

Giant Steps, established in 1998 in the cool climate region of the Yarra Valley, was born of a vision to create specialized single vineyard wines reflecting a unique sense of place. A veteran of the Australian wine industry, Phil Sexton had long admired the wines of benchmark, cool climate producers from this area, and was thus inspired to explore clonal and site variations between Pinot Noir, Chardonnay and Merlot. Phil and wife Allison began their journey by hand-planting a 75 acre vineyard on the gravelly, north facing slopes of the Warramate Ranges, and have since developed relationships with neighboring vignerons in the Valley. Securing premium fruit from these diverse vineyards enables the Sextons to release a range of wines that highlight the distinct personalities and moods of each site.

The Yarra Valley is the ideal climate for Phil Sexton’s vision of crafting wines less overt and obvious than encouraged in Australia. Brutal winters induce full vine dormancy and mild summers offer a long, slow ripening period.

The 75 acre Giant Steps vineyard is on the north face of the Warramate Ranges in the central Yarra Valley, an hour east of Melbourne. Established across a series of ridges rising from the 300 to 1000 foot level, the vineyard is planted to rocky/ gravelly clays. The pinot plantings comprise a selection of seven different clonal variations, sourced from Burgundy, Australia and New Zealand.

2004 was a relatively cool year with good phenological ripeness. The Pinot Noir fruit was hand picked to 300 kg crates and chilled before being de-stemmed, but not crushed, to small open fermenters. A 3 day cold soak was followed by an 8 day ferment with hand plunging. After ferment skins were tipped into an airbag press. The wine was then racked off gross lees to oak for malolactic fermentation.