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Giant Steps Wombat Creek Vineyard Pinot Noir - Yarra Valley

Giant Steps Wombat Creek Vineyard Pinot Noir 2022 - Yarra Valley

Vintage: 2022 | Type: Reds | Producer: Giant Steps
Region: Victoria
Alc: 13.0%
Closure: Screw Cap
Bottle size: 750ml

Halliday Wine Companion

$79.99: as part of any six
$90.00: single bottle
$479.94: Per case of 6 (free shipping)

96 Points - Halliday Wine Companion

Location: Gladysdale Planted: 1988 Elevation: 410 meters Soil Type: Volcanic loam (red / ferrous) Aspect: North-east facing slopes Size: 16 hectares Wombat Creek Vineyard is the highest altitude vineyard in the Yarra Valley, making it an ideal location for the production of extreme cool climate wines. The vineyard was originally planted in 1988 with the intention of producing base wine for sparkling production but over the years has been gradually transitioned to Chardonnay and Pinot Noir for table wine. The underlying ferrous (red) based volcanic soil and rock produce a distinctively soft yet long and firm palate that contrasts with the finer palates seen from the nearby Applejack Vineyard (basalt based volcanic). This vineyard produces wonderfully exotic Pinot Noir, with a savoury and spicey side.

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Our notes


Halliday Wine Companion

From the Wombat Creek vineyard, planted around 400m elevation in the early 1980s. All clone MV6; 100% whole berries, fermented in a 3t oak vat and matured in French barriques (20% new). Redcurrants, early season raspberries, pomegranate, coriander seeds and tea rose scents. Vibrant and silky in the mouth, this is both elegant and structured. Finishes even and long with pliant, persistent tannins and juicy acidity.

Philip Rich

Producers notes

Picked in one (very small) parcel, the fruit was chilled then 2% was destemmed in the base of an oak vat to commence a “Pied de Cuve” ferment. The vat was then filled to the brim with whole bunches and closed up to allow carbonic fermentation to occur. After fermentation had begun, daily delestage by gravity was performed for cap management. Occasional foot stomps were done to release a little more juice into the ferment and to extend the time on skins. Pressed after two weeks to new and used 228L tight grain French barriques for eight months – 20% new, 80% older. Bottled by gravity with no fining or filtration.

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