Giant Steps fatal shore Pinot Noir 2020
1 or more bottles$75.00
Huon Hooke94 points
Mike Bennie93 points
James Halliday'94 points
"In our obsession with Single Vineyard Pinot Noirs from great Pinot growing areas around the world, we have gone as far south (and as cold) as you can go in this country. Despite the cool temperatures, the sunlight hours are long and intense and we are intrigued by the depth of palate and colour that is possible from this landscape. While it is made with the Giant Steps gentle winemaking approach, the result is clearly a world apart in terroir." - Steve Flamsteed
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.
Light (Light)Full (Full)
Low Tannin (Low Tannin)Tannic (Tannic)
Sweet (Sweet)Dry (Dry)
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- Red Fruits
- Red Cherry
Critic Scores & reviews
""A notably deeper colour than the Giant Steps Yarra pinots, looking more Central Otago than Yarra! The bouquet shows dark fruits rather than red, rich and ripe, with more stemmy whole-bunch overtones than the 2020 Yarra pinots, although they all have about 50% whole-bunch ferments. The wine is medium-bodied and has more weight and tannin than the Yarra wines, finishing with a conclusive grip which is in balance and simply calls for heartier food. It has less perfume and detail but more brawn.""
""Taut and tense, dry and edgy. Sour cherry, tart cranberry drink characters, a bit of game meat, clove, meat drippings, paprika too with graphite notes in the mix. The tannin of paprika powder here too. Brooding but also kind of light too. Grippy and with this pleasing sour-bitter note through it all. Strict pinot, done well.""
James Halliday's Wine Companion94
"(2019 vintage) "Some cold soak, some whole-bunch ferment, all matured in French barriques (25% new) for 8 months. Bright, fresh cherry aromas grab your attention on the bouquet, but there are some gamey, greenish notes underneath. Initially seems soft to taste but has a mouth-filling quality and the flavours and the tannin build as it goes along. Give it time in the glass and in the bottle.""
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The Australian wine industry is the fourth-largest exporter in the world, exporting 760 million litres to countries such as the UK, France, Italy and Spain. It has been one of the most successful 'New World' wine producing countries. It has done this by formally exporting and marketing its wines as a whole, through Wine Australia. There is also a significant domestic market for Australian wines, with Australians consuming nearly 500 million litres of wine per year. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism.
Wine regions are in almost all the states with Victoria having 21 regions! Read more about key wine regions such as Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley and local to New South Wales, Cowra, Southern Highlands and Mudgee.
Apart from being the most southerly wine region in Australia, Tasmania has among the coolest growing subregions with the potential to make distinctly different wines than in the rest of the country.
Most well known for cool-climate varietals like Pinot noir and Chardonnay (thus sparkling too), Sauvignon Blanc smaller plantings of Riesling, Cabernet and Pinot Gris (more commonly Pinot labelled Pinot Grigio)
Historically, Tasmania can lay claim to being the founder of both the Victorian and South Australian wine industries as William Henty sailed from Launceston to Portland (in Victoria) in 1834 and planted grape cuttings there. Though not conclusively proven, it's believed that John Hack planted vines in South Australia in 1837, closely followed in 1838 by John Reynell.
Warmer vintages (possibly attributable to global warming) has had positive effects on region's industry, allowing grapes in recent vintages to achieve full phenolic ripeness, making for vibrant wines that have been widely accepted as world class.
The Coal River Valley wine region lies in the south of Tasmania, an easy 15 minutes drive outside of Hobart. It's the apple isle's fastest growing wine region, with almost a fifth of all Tasmanian wines grown there. The region is known for producing superior wines grown over some of the most fertile soil around.
The elements of rainfall, sunshine hours, number of rain days, temperature and overall humidity coalesce and culminate in cool climate conditions ideally suited to growing particular varietals. Predominantly in the reds, the region, as with much of Tasmania has an affinity for making top Pinot Noir however Cabernet, Merlot and some superb Shiraz have been known to emerge from the Coal River Valley too. In the whites, Chardonnay, Riesling and Sauvignon Blanc lead the charge with lesser amounts of Gewurztraminer grown there too. The dense, Pinot Noirs produced in the Coal River Valley region typically have more weight than their New Zealand counterparts with distinct savory notes not unlike the great red Burgundies. They've enamored many a visitor and will continue to do so as premium winemakers flock to the region.
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About the brand Giant Steps
Gourmet Traveller WIne 'Winemaker of the Year' 2016 - Steve Flamsteed. 5-Star rated Giant Steps of the Yarra Valley are among the regions most awarded wineries, with (at last count) 18 Trophies and 48 Gold Medals at major wine shows, including receiving the Royal Melbourne Wine Awards Single Vineyard Trophy three times for the 2007 (Sexton Chardonnay), 2009 (Tarraford Chardonnay) and 2013 (Applejack Pinot.)
Winemaker Steve Flamsteed works exclusively on the distinctive expression of single vineyard sites throughout the Yarra. As the wines are made with minimal intervention, the growing season shows in the finished product. Vineyards are planted with a selection of clones best suited to the conditions in the Yarra Valley; Chardonnay (Mendoza, 96, 76, 95, 78 and 227) and Pinot Noir clones MV6, 115, 114, G5V15, Pommard, 667 and 777, Merlot (D3V14) and Cabernet (SA125, CW44 and LC10)
No strangers to accolades, Giant Steps have yet again (2013, 2014 & 2015, 2016) been named Winery of the Year by Wines & Spirits magazine for their range of exceptional wines of overarching quality.