2013 Giant Steps "Sexton Vineyard" Pinot Noir Yarra Valley Victoria
Very good colour, slightly deeper than Applejack; a vibrantly savoury pinot, with cherry-accented fruit woven through a spicy/foresty palate of excellent length and persistence. Will richly reward 5 years in the cellar.
Vivid red. Displays sexy, spice-accented red fruit and floral pastille scents and suggestions of dried flowers, anise and woodsmoke. An undercurrent of zesty minerality gives focus and lift to the plump raspberry and bitter cherry flavors, which flesh out and sweeten with air. The spicy quality comes back on the subtly tannic finish, which lingers with excellent clarity and tenacity. This suave pinot is delicious today but also has the stuffing to age. (JR)
This north-facing slope planted to seven clones of Pinot Noir seems to produce better wines every year. The 2013 is medium-bodied yet creamy-textured and lush, with black cherry fruit framed by cedar and vanilla. It’s silky and vibrant on the finish, making it a treat to drink already. (JC)
Fresh and zingy, with a lively feel to the red berry and floral flavors, offering caramel and spice overtones that come together smoothly on the refined finish. (HS)
Robert Parker's Wine Advocate
Pale to medium ruby-purple in color, the 2013 Pinot Noir Sexton Vineyard is just a little reticent, offering subtle notes of black cherries, mulberries and wild thyme with underlying violet and black pepper hints. Medium-bodied, it offers plenty of pepper-laced black cherry flavor and a good grip from the chewy tannins and lively acid, though it's a little bitter toward the finish. 90+ points. (LPB)
Light to mid cherry red. Inviting floral red fruit, with a touch of sweet spice (almost like ginger) but not overly. Sweet fruited on the palate but there is an attractive savoury, dry edge too, gentle but not self-effacing. Fine tannins, slips across the palate easily and persists. Moreish. (JH)
Winemaker's Notes: "Fruit was hand picked and sorted to 300 kg bins and chilled in the cold room. 40% whole bunch. Remaining fruit was destemmed, but not crushed. Three day cold soak at 10°C followed. Only sulphur dioxide was added. 14 day wild yeast fermentation in oak vats and small square open fermenters. The wine aged 12 months in French burgundy coopers. 30% new French oak No filtration. Bottled by gravity."