Giant Steps Primavera Pinot Noir 2020
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- Unfortunately, we cannot guarantee having the stock in store or the specific vintage that you have ordered. On most occasions, if we do not have the stock that you want on hand, we can source it. We will contact you if there are any issues with your order.
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95/100 – James Halliday Wine Companion
95/100 – Huon Hooke, The Real Review
94/100 – Mike Bennie, The Wine Front
Gold Medal – 2021 Australian Pinot Noir Challenge
Gold Medal – 2021 Yarra Wine Show
“Medium to light red/purple colour. Very floral and rose-petally, with a tinge of lavender. Highly aromatic pinot. The palate is light to medium-weight and finely-textured, with a sheen of firm but fine tannins adding grip and structure. The aftertaste has a brothy umami savouriness and a lingering aftertaste. Compact and focused. An excellent Yarra pinot but if anything just a bit light. (Site is 230m, similar altitude as Applejack but the difference is the soil, which is red basalt).” – Huon Hooke, The Real Review
“Sour cherry, tart pomegranate characters, lots of red fruitines and a light dusting of spice and minty herbal notes, Crisp texture, lighter feel but multi-dimensional in its layers of flavour and detail. Tannins wash over the wine and build gently to a tightening chew. Quite a floral wine here. Very appealing.” – Mike Bennie, The Wine Front
Vintage Note: 2020 was a particularly challenging vintage across much of Australia, but we were very lucky here in the Yarra Valley. It was a bit of a rollercoaster – with a cool, wet Spring, a dry December and then a mild February, punctuated by a few significant rain events… This all led to lower than average yields across our Pinot Noir blocks, primarily driven by tighter, smaller bunches – the consequence of which is naturally high acidity, great flavour and vibrant colours. Overall, tiny crops but amazing quality.
Winemaking Notes: Hand picked, all fruit is chilled overnight to 12 degrees Celsius. Fermented in small oak fermenters and stainless steel open vats. The fruit was destemmed and sorted to create five individual, clonal, whole berry ferments. Every block from Primavera made it into the final blend – just a beautiful vintage on that red soil. All parcels were matured in French oak – 25% new, 75% older – for eight months in 225L barriques Taransaud, Vicard and D&J. Racked to blend, no fining, no filtration. Bottled by gravity.