Giant Steps Sexton Vineyard Pinot Noir 2014

 29,95 incl. BTW

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2014 Giant Steps Sexton Vineyard Pinot Noir

Appellation: Yarra Valley
Vineyard/s: Sexton Vineyard
Clones: MV6, 114, 115, G5V15, 777 & Pommard
Harvest Date: February 2014
Alc/Vol: 13.5%
Closure: Screw Cap
Cellaring: 1 – 10 years
Located on the steep north facing slopes of the Warramate Ranges, alongside the vineyards of Yarra Yering and Coldstream Hills, the Sexton vineyard is exposed and demanding. Being well up the slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough rocky clay base. Vigour and bunch yields set naturally low in this environment, facilitating a low intervention approach to what is otherwise hand tended viticulture. Biodynamic vineyard management principles are being introduced with the purpose of further distinguishing the site and improving grape and wine quality.
The 2014 vintage was certainly a season of mixed fortunes.
With minuscule cropset at flowering in spring 2013, the stage was set for a concentrated – and potentially contracted – small intake. We were blessed with incredible weather conditions in December and January, which extended out the final stages of ripening. This meant that we managed to get really good tannin and flavour ripeness at normal harvesting figures.The reds were high in colour, ripe tannins and fruit density, the whites were also concentrated in flavour and limey acidity. We commenced harvest in the second week of February and finished on the third week of April. This is interesting, as we only brought in two thirds of our average crop but the intake was spaced over the normal six weeks.This small vintage was one for the winemakers. The wines are rare and very special and we think they are the most honest and exciting wines we have ever made.
Fruit was hand picked and sorted to 300 kg bins and chilled in the cold room.
40% whole bunch. Remaining fruit was destemmed, but not crushed.Three day cold soak at 10°C followed. Only sulphur dioxide was added.14 day indigenous yeast fermentation in oak vats and small square open fermenters.Minimal drain and returns and light plunges.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.Selected barrels were racked and assembled into tank.No filtration. Bottled by gravity.
12 months in French burgundy coopers.
30% new French oak (Dargot et Jaegle. Marcel Cadet and Taransaud), 20% 1 year old, 50% older.

Wijnhandel Peeters

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