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Date Printed: 10/21/2014
Giant Steps Sexton Vineyard Pinot Noir 2010
Giant Steps Sexton Vineyard Pinot Noir 2010
(search item no. 113585)
screw cap wine

Australian Wine Companion rating: 96 points
International Wine Cellar rating: 92 points
PRICE ON 10/21/2014: $24.99

ratings pedigree (past vintages):
2008 Australian Wine Companion rating: 93 points
2008 International Wine Cellar rating: 91 points
2008 The Wine Advocate rating: 90 points
2007 International Wine Cellar rating: 91 points
2006 Australian Wine Companion rating: 93 points

Winemaker's Notes:

The 2010 Sexton Vineyard Pinot Noir is pretty and supple. It has lovely rustic cherry notes, cinnamon, cloves, dark chocolate and ginger. On the palate, poached cherry, olive, cinnamon and treacle, along with orange peel and vanilla bean. Its focused and fine tannins are assisted by judicious Burgundian oak treatment.
My Notes:

Additional wines from Giant Steps:

About Giant Steps:

Giant Steps is owned and operated by a small team - Phil, Allison and Harry Sexton. Their story starts 1600 miles and 23 years ago when Phil established the Devils Lair vineyard in Margaret River. He was joined there in 1990 by Allison, an American biochemist. Five years later, their son Harry was born. While they loved the wines they were producing, they dreamed of creating a small, specialized cool climate vineyard together, as a family, from scratch. In 1997, they sold Devils Lair and crossed Australia to a dream site on the slopes of Victoria's Yarra Valley, alongside benchmark cool climate vineyards they had long admired.

Great wine is made in the vineyard. At its best, it is like a fingerprint, inextricably linking the personality and mood of the land from which it has sprung. The Sextons feel their role as winemakers is to express the true character of the fruit, shepherding it through the winemaking process with minimum intervention. They seek to grow fruit and make wine that is less overt and obvious than is encouraged in Australia. They look for structure and length rather than breadth, finesse rather than largesse and above all, fruit rather than artifact. All work is done by hand, and they strive to grow the best fruit possible, whatever the cost.