Price:  £20.95 | Case Rate: £20.95
Ex Tax: £17.46

Giant Steps - Sexton Vineyard Pinot Noir 2014

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: 13.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019
Duty/Vat Paid
WA: 90+ (2013) VS: 93 (2014) JR: 16 (2014) WS: 90 (2014) WE: 92 (2014) JH: 95 (2014) WF: 94+ (2014)

Wine tasting notes

Vivid ruby red. The bouquet mingles spice-accented red fruit and floral pastille scents with dried flowers, anise and woodsmoke. An undercurrent of zesty minerality gives focus and lift to the plump raspberry and bitter cherry flavours on the palate. Spice returns on the subtly tannic finish, which lingers with great clarity.

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 (2013)90+ pts

Feb 2015 - Lisa Perrotti-Brown - Pale to medium ruby-purple in color, the 2013 Pinot Noir Sexton Vineyard is just a little reticent, offering subtle notes of black cherries, mulberries and wild thyme with underlying violet and black pepper hints. Medium-bodied, it offers plenty of pepper-laced black cherry flavor and a good grip from the chewy tannins and lively acid, though it's a little bitter toward the finish.

Vinous/Antonio Galloni (2014)93 pts

Deep red. Highly fragrant bouquet evokes ripe red berries, incense and candied flowers, with a smoky mineral nuance building in the glass. Sappy and penetrating on the palate, offering deep bitter cherry and raspberry flavors accented by a zesty Asian spice accent. Fine-grained, precise Pinot Noir with excellent finishing power, resonating spiciness and subtle tannins.

JancisRobinson.com (2014)16 pts

Tasted Sep 2015 - Mid rust red. Perfumed nose - flattering, even if not that defined. Punchy with a little carbon dioxide to stop it being too soupy. Just a bit of heat on the end – a tad medicinal. (JR)

Wine Spectator (2014)90 pts

Perfumed, with dried lavender, rose petal and mineral details against a core of fresh, velvety cranberry and strawberry flavors, balancing intensity and elegance. Drink now through 2026

Wine Enthusiast (2014)92 pts

Editor's Choice - Phil Sexton's wines under the Giant Steps label are becoming more consistent, and the 2014s may be his best yet. This is a medium- to full-bodied wine, with a supple, creamy texture and lingering notes of spring flowers and black cherries. Subtle oaking adds brown sugar and mocha shadings to the crisp finish. Drink now–2022.

James Halliday (2014)95 pts

The fruit profile of the Lower Yarra Valley is distinctly different to that of the Upper Yarra, but winemaker Steve Flamsteed's touch is gentle in each case. Here the tannins are a little more evident, underpinning the savoury/spicy nuances to the fruits, oak less important. The strength of the wine is its length and balance.

Wine Front (2014)94+ pts

Intensity and perfume to these 2014 Yarra Pinots, I’d suggest, though I’m no expert on such things. Roses, cherry, raspberry, plenty of spice and perfume. Light to medium bodied, juicy and intense, ripe silky tannin, tangy acidity of the fresh picked strawberry kind, and good carry on the finish with gentle slatey tannin teasing it out. Needs a few years to strut its stuff. Terrific release.

Vinification Notes

Fruit was hand picked to 300 kg bins and chilled. It was 30% whole bunch pressed. The remaining fruit was de-stemmed, but not crushed. A three day cold soak followed. Fermentation with indigenous yeast took place for 11 days with minimal drain and returns and light plunges. The fermented must was gravity transferred into a pneumatic press and pressed to tank. The wine was then racked off its gross lees to oak for malolactic fermentation for 12 months in French burgundy coopers, of which 30% was new, 20% one year old and 50% older. It underwent coarse filtration before bottling on the 14th of May 2014.