Price:  £31.95 | Case Rate: £30.32
Ex Tax: £26.63

Giant Steps - Applejack Vineyard Pinot Noir 2018

Information

  • Country: Australia
  • Wine Region: Victoria
  • Wine Area: Yarra Valley
  • Wine Maker: Steve Flamsteed, Tim Shand, Phil Sexton
  • Grape: Pinot Noir
  • Grape Percentage: 100%
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019
Duty/Vat Paid
WA: 91+ (2015) VS: 92+ (2015) WS: 93 (2016) JS: 93 (2016) JH: 96 (2016) WF: 93+ (2016)

Wine tasting notes

Light, bright crimson color. It has a good intensity of raspberry and cranberry aromas plus whole bunch notes of Mediterranean herbs and moss, over subtle hints of underbrush and black truffles. Medium bodied, it has great concentration in the mouth with plenty of ripe berry flavors plus a suggestion of green peppercorns supported by crisp acid and a medium level of grainy, savory tannins. The finish is long.

Winery Information

Giant Steps

While the Innocent Bystander wines are made from grapes grown across the Yarra, the Giant Steps wines are produced exclusively from single vineyard sites. Grapes are selected from estate-owned and leased vineyards, as well as from long-term contracted growers. Head winemaker Steve Flamsteed and his team are making some of the best wines in Australia from these sites. Their aim is to express in each wine the character of the site, grape and vintage, and this they achieve by meticulous work in.. read more

Expert Reviews

Wine Advocate/Robert Parker (2015)91+ pts

Produced using 100% whole bunch, the 2015 Applejack Vineyard Pinot Noir has a pale ruby-purple color and quite a stemmy nose, with red currants and Bing cherries at the core, plus touches of loam and raspberry leaves. Medium-bodied with generous red berry and earth flavors, the stems are more balanced on the palate and should marry well with 2-3 years in bottle.

Vinous/Antonio Galloni (2015)92+ pts

Brilliant red. Fresh red berries, pungent flowers and smoky minerals on the highly perfumed nose. Lively, spice-accented cherry and raspberry flavors pick up a smoky nuance as the wine stretches out. Echoes the floral note on a very long, taut finish that features a zesty mineral quality and smooth tannins.

Wine Spectator (2016)93 pts

Supple and elegant, this offers a seamless mix of blackberry, raspberry and green peppercorn accents. Generous and lush on the finish. Strikes the right balance between power and finesse. 

James Suckling (2016)93 pts

Beautiful flavors and aromas of strawberries, lemon rind, tea leaves and cedar. Full body, silky tannins and a lively acidity on the finish. Pretty now, but better in 2019. 

James Halliday (2016)96 pts

MV6 and 114 clones, wild yeast fermented in stainless steel and an open oak vat, 50% whole bunches, delestage by gravity, matured in French oak (25% new) for 11 months. Bright and clear hue; a highly fragrant bouquet of red flowers and fruits leads a silky, elegant and relatively light-bodied palate, but don't be deceived: this has the greatest symmetry and length of the '16 Giant Steps Pinots.

Wine Front (2016)93+ pts

Sets off at a rapid pace, almost urgent in its flow across the palate, little lingers but a gentle tug of tannin and a squirt of sour-sweet cranberry-like acidity. The aromas stay with you, red currants, white strawberry, clove, pine needles, and the flavours run a similar course in leaner red fruits and prickly, green herbs and spice. Tannins are a highlight, lacy, yet firm, long ribs that poke out from the wine and then draw the wine tight. Skinny pinot here, but it has a sense of austere elegance.

Vinification Notes

Fruit was hand picked and chilled. Fruit was de-stemmed, but not crushed, to small open top fermenters followed by a six day soak with no cap work. Half the fruit was worked regularly throughout ferment with plunges and remontage. The other half was left alone to encourage bright carbonic characters and tight chalky tannins. The wine was racked off its gross lees to 18% new oak barrels, 20% one year old and 62% older for malolactic fermentation. All fermentation occurred with indigenous yeasts.