100% Pinot Noir from the Sexton vineyard located on the steep north facing slopes of the Warramate Ranges in the Yarra Valley region of Victoria.
Fruit was hand-picked and sorted, then chilled in the cold room. 40% of the ferment was whole bunch, with the remaining fruit destemmed but not crushed. A 3 day cold soak at 10°C was followed by a 14 day fermentation in oak vats and small open fermenters. Racked off gross lees to oak for indigenous malolactic fermentation. Remained in barrel for 12 months, 30% new French oak, 20% one year old and 50% older. Selected barrels were racked and assembled into tank. Bottled using gravity without filtration.
The bouquet mingles spice-accented red fruit and floral pastille scents with dried flowers, anise and woodsmoke. An undercurrent of zesty minerality gives focus and lift to the plump raspberry and bitter cherry flavours on the palate. Spice returns on the subtly tannic finish, which lingers with great clarity.
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