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Giant Steps Miller Shiraz 2006

Syrah/Shiraz from Yarra Valley, Australia
  • W&S90
14% ABV
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14% ABV

Winemaker Notes

The 2006 Miller Vineyard Shiraz exudes concentrated black berries, roasted herbs, cracked pepper, and dark olive aromas. Juicy black cherries, violets, and ripe plum characters appear as the wine opens up. On the succulent palate, raspberry licorice, coffee and black forest cake are backed by fine tannins and good acidity. This wine will continue to gain more complexity with time in the bottle. The cellaring recommendation is between 2-7 years.

Critical Acclaim

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W&S 90
Wine & Spirits
Scents of anise lend this wine’s black fruit an earthy distinction. The tannins are young and strong, more powerful than the fruit for now. It lasts on black peppercorn and that black licorice scent. Cellar this for two or three years to let the fruit come forward.
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Giant Steps

Giant Steps

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Giant Steps, , Australia
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.

Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular and age-worthy wines at its best. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.

Verdicchio

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OBCGS06SH_2006 Item# 101667

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