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GIANT STEPS Mule Gateway Vineyard Sangiovese, McLaren Vale 2016

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GIANT STEPS Mule Gateway Vineyard Sangiovese, McLaren Vale 2016 GIANT STEPS Mule Gateway Vineyard Sangiovese, McLaren Vale 2016

GIANT STEPS Mule Gateway Vineyard Sangiovese, McLaren Vale 2016

GIANT STEPS Mule Gateway Vineyard Sangiovese, McLaren Vale
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GIANT STEPS Mule Gateway Vineyard Sangiovese, McLaren Vale
  • Style: Sangiovese
  • Vintage: 2016
  • Region: McLaren Vale
  • Code: GSMG
  • Varietal: Sangiovese
  • Country: Australia

Region McLaren Vale

The McLaren Vale wine region is located between the Mount Lofty Ranges and the Gulf of St Vincent just South of Adelaide in South Australia. Historically it was John Reynell who established Chateau Reynella in 1838, and Thomas Hardy who purchased the historic Tintara in 1876, that kick started the development of the McLaren Vale wine industry. The climate is generally considered warm, although different aspects, altitude and the effect of the cooling ocean breezes moderate the climate within the different sub-regions of the Vale. A large number of soil types are present, although red-brown loams dominate. The biggest viticultural challenge is the potential for drought and the overall lack of water. Full bodied, robust and plush reds typify the McLaren Vale style. Plantings are dominated by Shiraz, Cabernet Sauvignon, Grenache, with smaller plantings of whites including Semillon, and Chardonnay. More recent plantings of Mediterranean varieties particularly suited to the climate, including Sangiovese, Tempranillo, Mourvedre, Savagnin and Fiano have also been very successful.

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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ABN: 77 159 767 843. New South Wales: Liquor Act 2007. No Alcohol can be sold or supplied to anyone under 18. It's against the law. License Number: LIQP770010303 Victoria: WARNING - Under the Liquor Control Reform Act 1998, it is an offence: To supply alcohol to a person under the age of 18 years [Penalty exceeds $19,000]; For a person under the age of 18 years to purchase or receive liquor [Penalty exceeds $800]. License Number: 32055289