GIANT STEPS Harry's Monster Single Vineyard Merlot Cabernet Cabernet Franc, Yarra Valley 2017

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GIANT STEPS Harry's Monster Single Vineyard Merlot Cabernet Cabernet Franc, Yarra Valley 2017

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GIANT STEPS Harry's Monster Single Vineyard Merlot Cabernet Cabernet Franc, Yarra Valley 2017

Giant Steps Harry's Monster Single Vineyard Cabernet Merlot Cabernet Franc, Yarra Valley Each variety was hand-picked and vinified separately. All varieties were destemmed and partially crushed before being tipped into small open fermenters for a natural fermentation. The ferments were given lots of air via gravity drain and returns during the fermentation period. Total maceration time was 14 days. The wine was pressed off to French oak barriques for malolactic fermentation and maturation for 14 months.

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Giant Steps Harry's Monster Single Vineyard Cabernet Merlot Cabernet Franc, Yarra Valley

Each variety was hand-picked and vinified separately. All varieties were destemmed and partially crushed before being tipped into small open fermenters for a natural fermentation. The ferments were given lots of air via gravity drain and returns during the fermentation period. Total maceration time was 14 days. The wine was pressed off to French oak barriques for malolactic fermentation and maturation for 14 months.

Style: Cabernet Blend
Vintage: 2017

Region: Yarra Valley
Code: GSHMYV

Varietal: Cabernet Franc,Cabernet Sauvignon,Merlot
Country: Australia

Region Yarra Valley

Yarra Valley The Yarra Valley was first planted by the Ryrie brothers who explored a way through the Snowy Mountains to the Yarra Valley, planting grapes in 1838 just three years after the foundation of Melbourne. A wine industry (developed by Swiss Settlers particularly Hubert de Castella and Baron Guillaume de Pury in the 1850s) thrived during the gold rush era and heyday of the 19th century. However, the end of the gold rush brought the wine industry into decline and it was not until the 1970’s that the modern wine industry started up again. The region is probably Australia’s best-known cool-climate area, yet it is really a patchwork of meso-climates. This varied topography creates an incredible set of variables. Vineyards are planted on elevations of 50 to 400m on varying aspects and management programmes. The more exposed sites are subject to severe spring frosts and winds. Overall, the area experiences a relatively high rainfall pattern and is known for its temperature extremes

Yarra Valley

The Yarra Valley was first planted by the Ryrie brothers who explored a way through the Snowy Mountains to the Yarra Valley, planting grapes in 1838 just three years after the foundation of Melbourne. A wine industry (developed by Swiss Settlers particularly Hubert de Castella and Baron Guillaume de Pury in the 1850s) thrived during the gold rush era and heyday of the 19th century. However, the end of the gold rush brought the wine industry into decline and it was not until the 1970’s that the modern wine industry started up again. The region is probably Australia’s best-known cool-climate area, yet it is really a patchwork of meso-climates. This varied topography creates an incredible set of variables. Vineyards are planted on elevations of 50 to 400m on varying aspects and management programmes. The more exposed sites are subject to severe spring frosts and winds. Overall, the area experiences a relatively high rainfall pattern and is known for its temperature extremes during ripening. Site selection is crucial, with the best vineyards often located where the original vines were once planted, generally on sandy clay loams and gravels. The Yarra Valley is well known for high quality Chardonnay, Pinot Noir and Cabernet Blends with Shiraz increasingly garnering attention. Sparkling wine production is also extremely important, with many of Australia’s finest examples produced in the region.

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Winery GIANT STEPS

Langton’s Selections Giant Steps Sexton Pinot Noir, Giant Steps Sexton Chardonnay, Giant Step Sexton Harry’s Monster Cabernets, Giant Steps Sexton Pinot Noir Dijon Clones 114 and 115, Giant Steps Sexton Chardonnay Bernard Clones 95 and 96 Giant Steps was established by Phil Sexton, one of Australia’s great drinks entrepreneurs, the founder of Devil’s Lair and the owner of the cultish Little Creatures Brewery. The name Giant Step derives from the enormous stride taken in moving across the Nullarbor to Victoria and starting all over again. Or perhaps it’s after Coltrane’s album Giant Steps. It’s a good name. The 115 acre vineyard which rises to around 335 metres is located in the Yarra Valley and lies on rocky gravel over clay. The vineyard is planted to around 8 clones on the cooler lower slopes. Yields are low at under 1.5 tonnes per acre. The Pinot Noir is hand picked and sorted. The fruit is de-stemmed and lightly crushed allowing roughly 25% whole bunches into the must. I

Langton’s Selections Giant Steps Sexton Pinot Noir, Giant Steps Sexton Chardonnay, Giant Step Sexton Harry’s Monster Cabernets, Giant Steps Sexton Pinot Noir Dijon Clones 114 and 115, Giant Steps Sexton Chardonnay Bernard Clones 95 and 96 Giant Steps was established by Phil Sexton, one of Australia’s great drinks entrepreneurs, the founder of Devil’s Lair and the owner of the cultish Little Creatures Brewery. The name Giant Step derives from the enormous stride taken in moving across the Nullarbor to Victoria and starting all over again. Or perhaps it’s after Coltrane’s album Giant Steps. It’s a good name. The 115 acre vineyard which rises to around 335 metres is located in the Yarra Valley and lies on rocky gravel over clay. The vineyard is planted to around 8 clones on the cooler lower slopes. Yields are low at under 1.5 tonnes per acre. The Pinot Noir is hand picked and sorted. The fruit is de-stemmed and lightly crushed allowing roughly 25% whole bunches into the must. It’s then cold soaked and inoculated with cultured yeast prior to a very warm fermentation. Partial carbonic maceration occurs in the whole berries before they split resulting in more aromas and flavour complexity. Plunging down is by hand. The wine is generally batch vinified. 10% of the wine is allowed to complete fermentation in barrel to further increase textural and aroma complexity. The wine is matured in Barrel for roughly 11 months. The Chardonnay is barrel fermented, some components with wild yeasts, and aged in oak for 12 months before release. Phil Sextons says, “We seek to grow fruit and ultimately make wine that is less overt and obvious than is encouraged in Australia. We look for structure and length rather than breadth; finesse rather than largesse, and above all, fruit rather than artefact.” The hugely impressive and generously natured Steve Flamsteed co-makes the wine. The Giant Steps Pinot Noir and Chardonnay are probably the most evocative and stylish wines. However it also produces as a nice cool climate Shiraz and single variety Merlot. Under the Sexton label – a micro-cuvee type brand – it also produces the wonderfully named Harry’s Monster, a Bordeaux Blend named after Phil and Allison Sexton’s son Harry and special bottlings of Chardonnay and Pinot Noir. Giant Steps has an emerging presence in the secondary wine market. But anything with Sexton’s name behind it guarantees something really interesting and worthwhile. All wines are sealed with screw cap. Andrew Caillard MW, Langton's

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