Giant Steps Applejack Vineyard Pinot Noir 2023

Accolades:
98/100 – Halliday Wine Companion
96/100 – James Suckling
96/100 – Decanter

“Pinot Noir of the Year. Named after the Applejack eucalypts that surround the vineyard, which was planted at Gladysdale in 1997 by Ray Guerin. Seven clones comprising 114, 115, MV6, D2V5, D5V15, Pommard and Abel. Whole bunches (40%) and 20–25% new French barriques. 2022 was a hard act to follow, but this superb wine gives it a shake. Exotic, aromatic and pure with its bouquet of wild strawberries, dark cherries, quince, spices and flowers. Densley packed, this saturates the palate, but, as always, it’s light on its feet at the same time. Seamless tannins round out another benchmark for what’s already a benchmark wine.” – Philip Rich, Halliday Wine Companion

“Complex aromas of blackberry bush, cassia bark, coffee beans and autumn leaves. The palate is medium-bodied with refined tannins and integrated acidity, giving notes of wet bark, dried herbs, dark cherries and cured meat. A hint of reduction with a savory edge. 40% whole-cluster fermentation. Drink or hold.” – James Suckling

“A complex story unfolds along the palate – reflective of the complex plantings of MV6, G5V15, 114 and Pommard clones across the steep Applejack Vineyard, that rises sharply from 180m to almost 300m in the upper Yarra Valley. A moreish juiciness is celebrated thanks to 40% whole-bunch fruit in the fermentation, but the sophisticated flavour profile in this restrained, almost coy expression turns very serious in the back-palate, when a surge of black cherry grunt enters the conversation and leaves you with plenty to contemplate by its powerful closing note.” – David Sly, Decanter

Vintage Note: 2023 was a small, high-quality vintage in the Yarra Valley. The season was defined by a cool Spring, a mild growing season, cool nights, and medium to high rainfall. 2023 was one of the coolest and latest harvests on record, with our first pick starting two and a half weeks later than the previous average. The grapes in 2023 had lovely fruit concentration with bright natural acidities.

Winemaking Notes: Hand-picked, Fermented in a combination of small oak fermenters and stainless-steel open vats. The Pommard clone parcels were fermented as whole bunches, while the remaining clones were destemmed to whole berries and cold soaked for four days before fermentation started naturally. The final blend is 40% whole bunch fermented. All parcels were matured in French oak 20% new, 80% seasoned – for ten months in 225L barriques, predominately Taransaud and Dargaud & Jaeglé. The wine was not moved and kept in contact with its lees before blending in December. Bottled by gravity. No fining. No filtration.

Alcohol: 13.2%

Variety: Pinot Noir

Region: Yarra Valley, Victoria, Australia