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2014 Giant Steps Sexton Pinot Noir

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Winemaker's Notes

Spiced rhubarb in a bottle, this Pinot is wild, dense and plump. Earthy characters fuse with dark cherry, rhubarb, strawberry and plum flavours which are complemented by oak and grippy tannin. Hints of chocolate and herbal notes finish it off. Enjoy it with an array of meat dishes including roast pork, veal, duck and lamb.

Vinification: Fruit was hand-picked and sorted, then chilled in our cold room. 40% whole bunch. Remaining fruit was de-stemmed, but not crushed. Three day cold soak at 10°C followed, only sulphur dioxide added. 14 day indigenous yeast fermentation in oak vats and small open fermenters. Drain and returns / plunging was minimal. Fermented must was gravity transferred into airbag press and pressed to tank. Wine was then racked off gross lees to oak for indigenous malolactic fermentation.

Alc/vol: 13.5%

expert reviews about

2014 Giant Steps Sexton Pinot Noir

Expert Reviews

James Halliday (2014 Vintage) says
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.
Drink by 2030
Gary Walsh (2014 Vintage) says
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.
2017 - 2025
James Halliday (2015 Vintage) says
Naturally, shares the superb colour of its siblings; here generosity takes the stage with richness and tannins woven into the superabundant red and black fruits by invisible mending. A brilliant wine by whatever standards you may choose, the lower Yarra Valley refusing to take a backwards step.
Drink by 2027
Mike Bennie (2015 Vintage) says
Hooleydooley. If ya like ya pinot noir, and well, most of us do, then ya gunna like the Giant Steps 2015s. Perfect storm. How good are these vineyards? How good is Steve Flamsteed and co? Sexton is in the Warramatte Ranges. Low yields. This is all hand-picked fruit, 40% is whole bunch in the ferment. Fermentation is natural, spends 11 months in 75% used oak, 25% new. Strap in.
Haze of cherry, sweet maraschino cherry, faint fennel, sniff of briar, exotic spice, touch of vanilla bean, but sweet as all that sounds, it’s more amaro sour-sweet than anything. And superb. Such volume of perfume too. Palate has an almost tactile white pepper dusting, feathery and suede tannins build that tactile feel, the wine draws long on an sleek elastic band of juicy, bright cherry fruit, that spice, glossy acidity. It sits in palate even, fine, long, restrained, finessed. Cashmere on the tongue. Far out.
2016 - 2030

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