Giant Steps is a privately-owned Yarra Valley estate founded by Phil Sexton in 1998. It has since forged a reputation for making some of the Yarra Valley's most consistently exciting wines from estate-owned vineyards. The Giant Steps Single Vineyard wines are produced from their best vineyard sites in great years. Head winemaker Steve Flamsteed and his team’s aim is to express the character of the vineyard, grape and vintage in each wine. They achieve this through meticulous work in the vineyard and minimum intervention in the winery.
Giant Steps Primavera Vineyard Pinot 2015
The Primavera family have been involved in grape growing in the Riverina for 40 years. After discovering Yarra Valley wines 25 years ago through his involvement in the family wine shops, Lou Primavera planted this vineyard in Woori Yallock in 2001. The vineyard sits at 240 metres above sea level. The red friable soil is critical in shaping the complex structure, and pronounced perfume of the wine. Giant Steps has a long-standing relationship with the Primavera family, having sourced fruit from the vineyard for some years. It is testament to the increasing quality of this site that they are now producing a single vineyard Pinot Noir from Primavera.
Lovely winter rains and a wonderful spring resulted in a good even fruit set. This was followed by ideal summer growing conditions, with an average January temperature of 27.5°C. A welcome rain event in mid February refreshed the vines and the Pinot Noir was hand picked in near perfect condition with lovely flavours and sound acidity. Winemaker Steve Flamsteed believes that the 2015 vintage will prove to be their best vintage yet. He cannot remember a year where good yields were matched in harmony with such pristine fruit quality.
The MV6 clone Pinot Noir was hand picked and then fermented with indigenous yeast in 4000 litre oak vats and 5000 litre open fermenters. 100% whole clusters were used across two separate fermenters for perfume and structure. Delestage took place by gravity and the wine underwent 100% malolactic fermentation. It was then aged in French oak for 11 months, of which 25% was new, 75% older oak.
The nose is brimming with dark spiced plums and fresh cherry compote, Campari characters, baked orange peel and bergamot tea. The palate shows fresh red berries, a lovely breadth of flavour with an energetic, fresh spine of acidity. The wine finishes with a secondary layer of earthy complexity.