Giant Steps Primavera Vineyard Pinot Noir 2023
96 Points - Halliday Wine Companion
“The palate is succulent and plush with silky tannins, making this the yummo, drink-now, single-vineyard wine from Giant Steps in '23.” - Philip Rich
Aroma
This vineyard always produced our most floral, red fruited and fragrant Pinot Noir.
Palate
Sweetness and softness.
Vinification
Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. Each clone was fermented and matured separately and is either fermented with 100% whole bunches included or 100% Destemmed. The MV6 was fermented as whole bunches in a seasoned oak vat, while the 115 and G clone were fermented as whole berries with a 4-day cold soak before the start of fermentation. The ferments spent between 10 – 14 days on skins, with gentle mixing throughout that time using gravity. The resulting blend is 15% Whole bunch fermented. All parcels completed malolactic fermentation and were then matured in French oak Barriques (225L) – 20% new, 80% seasoned – for nine months. The wine was not moved and kept in contact with its lees before blending in November. Bottled by gravity. No fining. No filtration.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
96 Points - Halliday Wine Companion
“The palate is succulent and plush with silky tannins, making this the yummo, drink-now, single-vineyard wine from Giant Steps in '23.” - Philip Rich
Aroma
This vineyard always produced our most floral, red fruited and fragrant Pinot Noir.
Palate
Sweetness and softness.
Vinification
Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. Each clone was fermented and matured separately and is either fermented with 100% whole bunches included or 100% Destemmed. The MV6 was fermented as whole bunches in a seasoned oak vat, while the 115 and G clone were fermented as whole berries with a 4-day cold soak before the start of fermentation. The ferments spent between 10 – 14 days on skins, with gentle mixing throughout that time using gravity. The resulting blend is 15% Whole bunch fermented. All parcels completed malolactic fermentation and were then matured in French oak Barriques (225L) – 20% new, 80% seasoned – for nine months. The wine was not moved and kept in contact with its lees before blending in November. Bottled by gravity. No fining. No filtration.
