We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
jh97
James Halliday – "A wine of exquisite finesse and excellent depth, the tannins are very fine and long, as is the finish." 97 Points - Philip Rich
About This Wine
SEASON:
2022 was a high-quality but low-yielding season in the Yarra Valley.
A very cool, wet, stormy spring resulted in some challenging conditions
around flowering and hence very poor fruit set. The season proceeded to dry
out into December, with a dry and warm Christmas period. This exacerbated
the already small bunch weights, leading to bunches that weighed up to
40% lower than average. The mild summer meant long, slow ripening and
flavour concentration throughout summer, with some well-placed rain in
January refreshing the vineyards at just the right time. The strong canopies
and low fruit load meant we sailed neatly into picking with very little disease
or weather pressure affecting our picking decisions.
The grapes from 2022 came off the vine with lovely concentration and
flavour with great natural acidity and tannin.
VINIFICATION:
Hand-picked, all fruit is chilled overnight to 12 degrees Celsius.
Fermented in small oak fermenters and stainless steel open vats.
The fruit was sorted to create individual, clonal ferments. The 115 was
fermented as whole bunches in a seasoned oak vat, while the MV6 and G
clone was fermented as whole berries with an extended cold soak.
The ferment spent around 10 – 14 days on skins, with gentle mixing
throughout that time using gravity. All parcels were matured in French oak
– 20% new, 80% older – for ten months in 225L barriques and D&J. The
wine was not moved and kept in contact with its lees before blending in
December. Bottled by gravity with no fining or filtration.
After discovering Yarra Valley wines 25 years ago, Lou Primavera planted this
vineyard in Hoddles Creek in 2001. We have a long-standing relationship with
the Primavera family, having sourced fruit from the vineyard from 2006. This
small vineyard has Pinot planted on two slopes of the gully right at the start of
the Lone Star Creek – with MV6 planted on north slope and 115 and G-clone
on south slope. This vineyard always produced our most floral, red-fruited and
fragrant Pinot Noir, with a sweetness and softness.
THE VINEYARD:
Location: Woori Yallock
Planted: 2001
Elevation: 230 metres
Soil type: Red clay loam
Aspect:: North and north-east facing slopes
Size: 12 Hectares
Appellation: Yarra Valley
Varietals: 100% Pinot Noir
Clones: MV6, G8V3, 115
Harvested: 22nd, 25th and 28th March, 2022
Bottled: 12th January, 2023
Alc/Vol (%): 13.0 TA (g/L): 6.2 pH: 3.41
Cellaring: 2 - 10 years
2022 was a high-quality but low-yielding season in the Yarra Valley.
A very cool, wet, stormy spring resulted in some challenging conditions
around flowering and hence very poor fruit set. The season proceeded to dry
out into December, with a dry and warm Christmas period. This exacerbated
the already small bunch weights, leading to bunches that weighed up to
40% lower than average. The mild summer meant long, slow ripening and
flavour concentration throughout summer, with some well-placed rain in
January refreshing the vineyards at just the right time. The strong canopies
and low fruit load meant we sailed neatly into picking with very little disease
or weather pressure affecting our picking decisions.
The grapes from 2022 came off the vine with lovely concentration and
flavour with great natural acidity and tannin.
VINIFICATION:
Hand-picked, all fruit is chilled overnight to 12 degrees Celsius.
Fermented in small oak fermenters and stainless steel open vats.
The fruit was sorted to create individual, clonal ferments. The 115 was
fermented as whole bunches in a seasoned oak vat, while the MV6 and G
clone was fermented as whole berries with an extended cold soak.
The ferment spent around 10 – 14 days on skins, with gentle mixing
throughout that time using gravity. All parcels were matured in French oak
– 20% new, 80% older – for ten months in 225L barriques and D&J. The
wine was not moved and kept in contact with its lees before blending in
December. Bottled by gravity with no fining or filtration.
After discovering Yarra Valley wines 25 years ago, Lou Primavera planted this
vineyard in Hoddles Creek in 2001. We have a long-standing relationship with
the Primavera family, having sourced fruit from the vineyard from 2006. This
small vineyard has Pinot planted on two slopes of the gully right at the start of
the Lone Star Creek – with MV6 planted on north slope and 115 and G-clone
on south slope. This vineyard always produced our most floral, red-fruited and
fragrant Pinot Noir, with a sweetness and softness.
THE VINEYARD:
Location: Woori Yallock
Planted: 2001
Elevation: 230 metres
Soil type: Red clay loam
Aspect:: North and north-east facing slopes
Size: 12 Hectares
Appellation: Yarra Valley
Varietals: 100% Pinot Noir
Clones: MV6, G8V3, 115
Harvested: 22nd, 25th and 28th March, 2022
Bottled: 12th January, 2023
Alc/Vol (%): 13.0 TA (g/L): 6.2 pH: 3.41
Cellaring: 2 - 10 years
| Type | Red Wine |
|---|---|
| Varietal(s) | Pinot Noir |
| Country | Australia |
| Region | Yarra Valley |
| Brand | Giant Steps |
| Vintage | 2022 |
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.
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