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Giant Steps Sexton Vineyard Jones Block Shiraz 2004

Syrah/Shiraz from McLaren Vale, Australia
  • JH94
  • WS92
  • RP89
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Winemaker Notes

Nose: Dark rose flowers, violets and raspberry coulis. Carmelized Spanish onions and balsamic vinegar. Asian spices and soy.

Palate: Earthy, rain on granite. Roasted beetroot and chocolate.

Cellar: Drink now or hide in the cellar for 3-10 years for additional complexity.

Critical Acclaim

All Vintages
JH 94
Australian Wine Companion

Very good colour; McLaren Vale with a dose of elegance; finely balanced plum, black cherry and blackberry fruit; fine tannins, good oak.

WS 92
Wine Spectator

Polished and vibrant, a silky wine with gorgeous tobacco-scented blackberry and dark plum flavors that sail on and on through the open-textured finish. Pure and seductive, appealing now but it can get better with cellaring.

RP 89
The Wine Advocate

The chocolate, berry fruit, pepper, and spice characteristics found in the 2004 Shiraz Jones Block Sexton are alluring. A deeper, more layered effort than the Pinot Noir, it possesses good density, ripeness, size, and balance. Drink it over the next 2-3 years.

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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.

Sancerre

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

OBCS04SH_2004 Item# 101670

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