Giant Steps Yarra Valley Pinot Noir 2019
$49.90 inc. GST
Case of 6+ bottles: only $45.00/bottle!
Discounts applied in shopping cart
94/100 – Toni Patterson MW (2018 vintage)
94/100 – Huon Hooke (2018 vintage)
93/100 – James Suckling (2017 vintage)
“Light to medium, bright red/purple colour, with a wonderfully fragrant, aromatic nose of spicy red and dark cherry. There’s a subtle hint of Campari in the aroma and aftertaste which comes from the whole-berry and whole-bunch fermenting techniques. It’s light to medium-bodied yet very intense, with penetrating flavour, line and length. The tannins are light and fine yet quite present. An utterly delicious wine and a great follow-up to the outstanding 2017. And like that wine, amazing value for money. The aromatics are quintessential Yarra Valley pinot noir.” – Huon Hooke
“An open and fleshy wine with pure red fruits and gentle savouriness. The fruit is intense, though not over-fruity and the tannin frame is elegant and appropriate. Impressive flavour depth.” – Toni Patterson MW
“A complex and satisfying pinot that merges an array of fruits, from strawberries and raspberries to cherries and plums. Dressed in fragrant red perfume and attractive oak spice, the wine also shows some earthiness. An effortless palate that blossoms with airy, fleshy flavors of pinot fruit. You barely notice the web of fine silky tannins below the deck. Drink now.” – James Suckling
Tasting Note: Fruit sourced from 20% Sexton, 25% Tarraford, 25% Applejack, 10% Primavera, 11.5% Wombat Creek, 8.5% Tosq Organic (Central Otago, NZ) vineyards. The colours and tannin ripeness in the Pinot are some of the best we have seen, perfumes are fresh, palates are luscious and juicy. At final blending, we topped the tank with a few barrels of our incredible Pinot from the Tosq Organic vineyard in Central Otago, which has added a touch of structure to the blend. The only issue with the 2019 Pinot is there just isn’t enough of it!
Winemaking Notes: 100% hand-picked, all fruit is chilled overnight to 12 deg C. Cold soak for 3 – 4 days, then allowed to warm in order to kick start wild fermentation. Ferments are in small open fermenters – both stainless steel and open oak vats. Parcels were divided into either “destemmed” or “whole bunch”… the overall whole bunch in the blend is 40%. Matured in French oak – 10% new, 90% older – for 8 months – a combination of 225L barriques and 4000 Litre oak vats. Bottled by gravity, no fining, no filtration.
Variety: Pinot Noir
Region: Yarra Valley, Victoria, Australia