External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
N.V.
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2021 and 2028 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 11 notes) - hiding notes with no text | | | Tasted by Sookin1 on 3/7/2024 & rated 94 points: Really outstanding Tasmania Pinot Noir. Very well blended. Delicious (200 views) | | | Tasted by Genghis88 on 2/3/2024 & rated 89 points: **See previous notes.
Solid pop and pour
Loads of black berry pie notes. A nice wine for sure. Lots of meaty notes. Needs more time. (277 views) | | | Tasted by KillerJones on 2/11/2023 & rated 93 points: Tasmanian Pinot? -the furthest south I have tasted this grape…must get a lot of sun to get this juice.
Tight, earthen, dense; it feels cool & intense… more like you’d see in upper an tier Cornas.
Palate of cured meat, very slight cinnamon stick & oak. There's a peppery intensity on the finish that surprises, yet delights.
Sublime. (863 views) | | | Tasted by Genghis88 on 11/13/2022 & rated 91 points: L'il Rob visiting
Bright ruby in color
Super floral nose. Loads of red fruit. Strawberries and raspberries.
Light to medium body. Some meaty notes, followed by red fruit and flowers. Just a lovely lighter sipping wine. Case worthy at this price. (671 views) | | | Tasted by Derek Darth Taster on 5/5/2022 & rated 91 points: Giant Steps Single Vineyard Zoom tasting. Drank in Grassl Cru.
Appearance is clear, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of red spices, woody fresh forest floor. Developing.
On the palate, dry, high acidity, medium alcohol, firm medium tannins, medium+ body. Medium+ flavour intensity, with flavours of dark red cherries, savoury dark forest floor, dark red plums, sweet peppery spices, woody toast oak. Long structured finish.
Good quality. Imbalanced at the moment. Awkward and needs time to integrate and develop. Pinot Noir trying to be tough. Time will tell if it tried too hard. (1077 views) | | | Tasted by Sookin1 on 4/21/2022 & rated 87 points: Was disappointed. Needs to age a bit (644 views) | | | Tasted by felixp on 2/24/2022 & rated 86 points: Musk sticks, brown sugar, glycerine.
Not good.
All that is wrong with (the vast majority) of Australia's attempts at producing a decent pinot noir.
Hard to recommend this at the asking price. Much much better value in Bourgogne Rouge, even in Australia. (934 views) | | | Tasted by Genghis88 on 9/18/2021 & rated 90 points: Ruddy red In color
Vanilla, red berries. All spice, some savory notes
Medium bodied. Tastes like these. Medium plus finish. Leans towards the savory side. Very good wine for the price. Case worthy. Should improve with some time. (545 views) | | | Tasted by chatters on 4/13/2021: cherry, savoury notes, sweet spice, hides its whole bunch well, a little bonfire and Autumn leaf note, touch of cream, slight strawberry. Tightly textured, juicy red cherry and berry fruit, the stalks a little more evident here. It's a bit tough compared to the nose but shows promise. Interesting. (509 views) |
| Giant Steps Producer website
2019 Giant Steps Pinot Noir Fatal ShoreGrapes/Blend
Pinot Noir 100%
pH
3.57
Acid (g/L)
5.57
Vinification
Hand picked, straight into a refrigerated container parked on the vineyard. The fruit is then immediately sailed across Bass Strait and we receive it into the winery the following morning. We destem the D clone and cold soak for 3 – 4 days, then allow it to warm to kick start fermentation (Indigenous yeast) in a small open oak vat. The MV6 from the top of the hill was fermented as whole bunches Both parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques. Racked to blend, no fining, no filtration. Bottled by gravity.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)Tasmania Tasmania (Wine Industry Tasmania) |
|
