Giant Steps Applejack Vineyard Pinot Noir
APPELLATION: Yarra Valley
VARIETAL: 100% Pinot Noir
HARVESTED: March 2014
CLOSURE: Screw Cap
CELLARING: 1 - 10 years
The 2014 vintage was a season of mixed fortune. With a minuscule crop set following flowering. The stage was set for a concentrated, but contracted intake. Conditions through December and January were cool to warm, sunny, dry and with little wind, resulting in excellent tannins, good acid and full flavour ripeness at our preferred (lower) sugar levels.
Harvest commenced in the second week of February and finished on the third week of April when the Cabernet Sauvignon was picked. A classic “two vintages in one” season where all varieties from Pinot Noir to Cabernet Sauvignon, achieved full ripeness. Fruit intakes were evenly spaced through the vintage, a rare event for us and accordingly, the reduced crop (about two thirds of our usual harvest) was accorded “white glove” treatment from vineyard to barrel. A winemakers (not an accountants) vintage.
Reds all had terrific colour, ripe tannins and powerful fruit density. No acid additions were made.
The 2014 wines, across all varieties, are the most true to site and exciting wines that we have yet made.
VINIFICATION / MATURATION:
• Fruit was hand picked and sorted then chilled in our cold room.
• 60% whole bunch. Remaining fruit was destemmed, but not crushed. A significant portion of the whole bunch was closed up in vat and not manipulated in any way.
• Three day cold soak followed, only sulphur dioxide added.
• Three week indigenous yeast fermentation, in oak vats and small open fermenters.
• Drain and returns / plunging was minimal.
• Fermented must was gravity transferred into airbag press and pressed to tank.
• Wine was then racked off gross lees to oak for indigenous malolactic fermentation.
• 10 months in French coopers.
• 30% new French oak (Bossuet and Taransaud), 20% 1 year old, 50% older.
• No filtration. Bottled by gravity.
$50 / 750ml