45% Cabernet Sauvignon, 35% Merlot and 20% Petit Verdot from the Sexton vineyard in the Yarra Valley region, Victoria.
Fruit was hand-picked, destemmed and crushed to small open fermenters. An 8 day warm ferment followed. Hand plunged twice daily and underwent a daily rack and return for 2 weeks. On dryness, the cap was submerged for 2-3 weeks to integrate tannins. Racked off gross lees to 225 litre French oak barriques for malolactic fermentation (40% new, the remainder second and third use). After 15 months it was gravity bottled.
Bright, deep crimson; a powerful, intense yet perfectly balanced array of black, blue and red berry fruits interwoven with touches of vanilla, cedar and graphite. A medium to full-bodied wine densely packed with black fruit and spice, with firm, grainy tannins and just enough acid to lift the long finish.
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