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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2022 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 23 notes) - hiding notes with no text | | | Tasted by mphatic on 1/18/2024: No formal notes.
Redcurrant, Sous bois, delicate cola. Nutty oak. Fine grained tannin, with some masculine grip. Mellow fruited palate, a little underdone, and perhaps starting to dry out. Decent length finish. (60 views) | | | Tasted by rgawlowski on 5/2/2022 & rated 92 points: Excellent wine; very subtle nose, lively fruit, but mellow, Burgundy-like; smooth and long finish. (635 views) | | | Tasted by base615 on 6/1/2018 & rated 93 points: Fantastic nose of cherry, strawberry and smoked meat. Fruity and spicy on the palate. Subtle but super enjoyable.
I really enjoyed this wine and rate it higher than a lot of the notes before me. (1780 views) | | | Tasted by Michael.s on 9/13/2017 & rated 89 points: Giant steps Pinot noir Sexton vineyard 2012
Runt 2 år sen jag drack detta vinet sist. Fortfarande varma röda bär och kryddig salami. Rökigheten från faten är betydligt mer balanserad än sist. Tycker även att jag känner någon nötighet??? Gott och lättdrucket, men aningen enkelt.. (2070 views) | | | Tasted by chowks on 4/22/2017 & rated 90 points: Slightly muted nose, palate is better with good fruits, intensity and reasonably length (2090 views) | | | Tasted by GAT on 12/16/2016 & rated 90 points: Top pinot but can't help thinking there ought to have been a little more. (2190 views) | | | Tasted by Michael.s on 5/22/2015 & rated 91 points: På näsan känner jag mycket röda solvarma övermogna bär, örter och peppar. Doftar mycket fat som tillsammans med kryddigheten smälter in bra. Hög syra och medel tanniner. Riktigt bra vin som passade perfekt till den kolgrillade kycklingen. (2966 views) | | | Tasted by Wardyn on 3/27/2015 & rated 92 points: Beautiful complex nose of red currants, hint of smokiness, meaty and earthly notes. Fresh red cherries and currant attacked the front palate. The mid-end palate is filled with earthly and forest notes. Very elegant, attractive and sensual. Lovely finish with slight heat. (1991 views) | | | Tasted by Ben Christiansen on 3/24/2015: A bit reduced at the start but then the palate is lovely and bright. In a nice spot I dare say. (1828 views) | | | Tasted by Ben Christiansen on 2/4/2015: Smells like the Corton Charlie that was just in my glass. Somewhere there is an aussie pinot in the mix. (1844 views) | | | Tasted by dustbuddy on 11/21/2014 & rated 88 points: Pinot Wars: Giant Steps vs. Rippon (The Flying Winemaker, Hong Kong): Delicate but maybe too delicate? Very slight red fruit. A little too sweet? (2295 views) | | | Tasted by Ben Christiansen on 9/24/2014: Bio, no added anything, lots of fruit, but very lifted on the palate, light, delicious and not easy but disctinct and really good. (1369 views) | | | Tasted by Lilja on 9/7/2014 & rated 90 points: BYOB HT14#1; 9/6/2014-9/7/2014: #BYOB - Big, fruity nose, but rather red than black berries. Some spiciness, pepper, black tea, and cinnamon. Distinct, but well balanced oak. Good acidity, generous fruit and good length. A dry, but not astringent finish. (1937 views) | | | Tasted by Timbalimba on 5/10/2014 & rated 90 points: Light ruby. Butch, masculine nose, Gevrey-like gunsmoke, salty toasted aromas with a hint of undergrowth. Later on the savoury aspects make room for a pure, fruity tone of quality strawberries. Full bodied, silky palate, delicate yet intense, no distortion whatsoever. Clean finish with that textbook nutty raspberry kernel note. Excellent. I'm not sure this will improve much--- drink now. (1479 views) | | | Tasted by startinoz on 5/8/2014 & rated 91 points: Light red. Spicy strawberries. (1299 views) | | | Tasted by rjonwine@gmail.com on 10/15/2013 & rated 91 points: Medium ruby color with pale meniscus; appealing, old roses, rosehips nose; very tart cherry, tart cranberry, tangy, mineral, rosehips palate; medium-plus finish 91+ points (525 views) | | | Tasted by chatters on 10/8/2013: Peter Bourne - what's happening with Australian Pinot Noir (Dank Street, Waterloo, Sydney): Medium minus aromas of sour cherry, spice, salami, cedar and spice. On the palate, slightly sour cherry and strawberry, tongue coating, full bodied …a little simple but has length. Meh. (1797 views) |
| By Campbell Mattinson
The WINEFRONT (10/12/2013)
(Giant Steps Sexton Vineyard Pinot Noir) Subscribe to see review text. | By James Halliday
Halliday Wine Companion (8/9/2013)
(Giant Steps Sexton Vineyard Yarra Valley Pinot Noir) Subscribe to see review text. | By Josh Raynolds
Vinous, July/August 2013, IWC Issue #169
(Giant Steps Pinot Noir Sexton Vineyards Yarra Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and Halliday Wine Companion and Vinous. (manage subscription channels) |
| Giant Steps Producer website
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Australia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)Victoria Wines of Victoria (Victorian Wine Industry Association)Yarra Valley Wine Yarra Valley (Yarra Valley Wine Growers Association) |
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