Giant Steps was founded by Phil Sexton in 1997. It has since forged a reputation for making some of the Yarra Valley’s most consistently exciting wines from estate-owned vineyards. Giant Steps was acquired by Jackson Family Wine Estates in 2020. According to Phil Sexton, “this partnership brings us the relationships and careful resources of a great wine family who are committed to vineyards, sustainability and faithful expression of site.” Melanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. Supported by Steve Flamsteed, she works with the winemaking team to express the character of the vineyard, grape and vintage in each wine, through meticulous work in the vineyard and minimum intervention in the winery.

The ‘Applejack’ vineyard is in the Upper Yarra, where soils are generally deep and more volcanic in origin. However, the Applejack vineyard is atop grey/brown clay loam which reduces vigour and yields, perfectly suited to Pinot Noir and Chardonnay. The site elevation is just under 300 metres, but its proximity to dense, temperate forest makes the site significantly cooler than Sexton and Tarraford.

The 2021 vintage in the Yarra Valley was initially challenging due to the higher-than-average rainfall in summer and autumn, combined with cooler-than-average temperatures. After the autumn rains, there were favourable mild and dry conditions for the majority of the year. The Applejack vineyard received 45mm of rain in February, in contrast to Tarraford and Sexton which received only 4mm in this same period. The drawn-out harvest then led to a long slow ripening period which produced thicker skins, riper stems and allowed the team to work with more whole bunch fermentation.

All fruit was hand-picked and chilled overnight to 12°C. Indigenous yeasts were used for fermentation, which took place in small oak fermenters and stainless steel open vats. Parcels of MV6 clone were fermented as whole bunches, while Pommard and Abel clones were destemmed, soaked cold for five days, then allowed to warm gently into a wild ferment. All parcels were matured in French oak, of which 25% was new and 75% older, for a total of eight months in 225 litre barriques, namely from Taransaud, D&J and Vicard cooperages.

This Pinot Noir is deep purple in colour. The nose opens with a bouquet of maraschino cherry and plum, with some spicy notes and a slight savoury character. Vibrant, fresh on the palate with silky, ripe tannins and a luscious finish.

Vegan / Vegetarian / Sustainable