Giant Steps Sexton Vineyard Pinot Noir 2024

Accolades:
96/100 – James Halliday Wine Companion
96/100 – James Suckling
96/100 – Stuart Knox, The Real Review (2023 vintage)
96/100 – Huon Hooke, The Real Review (2023 vintage)
96/100 – Wine Enthusiast (2023 vintage)

“From the Sexton vineyard in Gruyere planted in the late ’90s. 100% destemmed. A deep crimson ruby. Aromas of ripe dark raspberries, blackcurrant pastilles (these were always my favourite) and even a little kirsch. A touch of rose bush. The palate is juicy and fleshy and the wine’s ripe, plush tannins make this, along with the Primavera, the richest, meatiest and most immediate of the four single-vineyard pinots in ’24. Having said this, you’d be happy if you found some laying around the cellar in eight or so years.” – Philip Rich, Halliday Wine Companion

“Pure and refined, with aromas of wild red fruits, summer flowers, citrus peel, raspberry bushes and crushed stones. The palate is firmly framed, with a high level of polish and a textural, mid-weighted mouthfeel, giving notes of dried strawberries. Great depth and tension, with underlying power. Drink or hold.” – James Suckling

Vintage Note: The 2024 vintage was a more classic Yarra season. A cool start to Spring and ideal flowering conditions led to good fruit set and moderate yields. December was cool and mild, with significant rainfall at New Years and during the first week of January, giving the vines a good drink leading into the heat of February. Mid to late February was drier and warmer than is common in the Yarra, leading to great ripening conditions with no disease pressure and quite a fast vintage. In 2024, all of our Pinot and Chardonnay was ready in quick succession, leading to a compressed harvest – with the whole valley picked in the space of 3 weeks (where it normally spreads across 6 weeks). An exciting ride for our team, but ultimately giving us wines with great flavour, bright acidity and balance.

Winemaking Notes: Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. The MV6 parcels were fermented as whole bunches, while the remaining clones were destemmed to whole berries and cold soaked for four days before fermentation started. The resulting blend is 20% whole bunch fermented. All parcels were matured in French oak – 25% new, 75% seasoned – for 10 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: 13.5%

Variety: Pinot Noir

Region: Yarra Valley, Victoria, Australia