• Delivery
Wine clubWine clubWine clubWine club
  • Gift registry
  • Wishlist
  • FAQs
Old Richmond Gaol was one of Diemen Land's first prisons, built by the convicts themselves, of good old fashioned granite blocks, laboriously hauled in wooden hand carts and quarried from the ominously monikered Butchers Hill. Today, Butchers Hill is the site of the steepest sloping vineyard in Coal River Valley, invigorated by afternoon sea breezes and prevailing winds from the roaring forties, its highly auspicious, self mulching black Vertosols, yield extraordinary wines. Established by founding members of the Hobart Beefsteak & Burgundy Club, Butchers Hill represents three generations of passion amongst the nether vineyards of the Apple Isle. Not just a.. Princely parcels of pooley»
Grown to the frigid climes of Central Otago, the vines at Prophet's Rock were established 1999 to the most auspicious sites in the nether regions around the ancient goldfields of Bendigo Creek. Challenging aspects with breathtaking views of Cromwell Basin and Pisa Ranges, these are places defined by their fortuitous soils and favourable climes, tiny parcels of vine capable of just a few hundred cases each vintage, picked for their confluence of growing conditions and husbanded by a devout cadre. The winemaking is decidedly French, small vessels and wild yeasts, followed by an extended term on sedimentary lees for opulence. Invigorated by the warmth of alluvial.. Bounty of bendigo goldfields»
Just a few kilometres north of Lowburn, near the windswept shores of frigid Lake Dunstan, atop the parched and laborious terroirs of Central Otago, a high country merino stud between the Amisfield and Parkburn streams was sown to vineyards two decades ago. Grazing country makes magnificent viticulture, the austere alluvial and glacial schist soils now yield the quality of Pinot Noir which has defined Central Otago as the world's most demonstrable marque in full bodied, intensely complex, yet beguilingly seamless Pinot Noir. The challenging terraces which spiral around the fractious knolls of Amisfield Vineyard, sire a sensational range of wines defined by.. Satiations from the nethermost regions»
Greg Melick embarked on the prodigal road to gambling and booze as a mere teenager, after winning the daily double at Werribee and spending the lot on good red wine. He ultimately returned to the straight and narrow, achieving the rank of ADF Major General, Senior Law Counsel, Master Wine Judge and Officer of Australia AO. Melick now grows his own, he remains besotted with les grands vignobles de Bourgogne, the illustrious Pinot Noir of Cote de Nuits and Cote de Beaune. There are few places in the world, more akin to the 1er Grand Cru style of Pinot Noir, than the temperate pastures along Tasmania's River Derwent. It was here in 2002, amongst the woodland.. Pressing matters in pinot noir»

Giant Steps Sexton Vineyard Pinot Noir CONFIRM VINTAGE

Pinot Noir Yarra Valley Victoria
Sexton Vineyard is wonderfully intricate, exuding notes of wild blackberry, dried mushroom, mulberry bush and braised plum, cinnamon stick and sour cherry. The coolest slopes of Sexton are planted to five Pinot Noir clones, managed according to biodynamic principles, providing several threads of expression to weave into the final wine. Sexton's fruit focus and fine tannins are enhanced by a judicious treatment of Burgundy styled oak.
Available in cases of 6
Case of 6
$395.50
Clones MV6 and 114, 115 and G5V15, 777 and Pommard are hand picked into 300kg crates and chilled. A third of the fruit is worked as whole bunches in small open fermenters, the remainder destemmed but uncrushed and added on top. Three days of soak without any cap work is followed by a fortnight of wild indigenous yeast ferments, light plunges, drain and returns. Batches are treated to an airbag press and racked off gross lees to a mix of new and seasoned Fench oak barriques for malolactic and a year's maturation.
Bright scarlet purple colour. Lovely rustic charry notes, cinnamon, cloves, dark chocolates and ginger. Poached cherry, olive, cinnamon and treacle, orange peels and vanilla bean. Pretty and supple. An eager, youthful Pinot Noir with engaging complexity and good support from fine French oak and firm tannins. To accompany pink veal cutlets or a melt in the mouth, roast suckling pig.
Giant Steps
1 - 12 of 23
1 2 next»
1 - 12 of 23
1 2 next»
Giant Steps
The Giant Steps winemakers are directing their winemaking towards single vineyards in locations that can support varietals of distinction

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.

Giant Steps

The Giant Steps vineyard is on 115 acres of rocky gravel over clay, 50 km east of Melbourne, on the north facing slopes of the Warramate ranges overlooking the Yarra Valley. The vineyard covers two ridges that rise from 400 to 1100 feet above the valley floor.

Giant Steps seek to grow fruit and ultimately make wine that is less overt and obvious than is encouraged in Australia. The winemakers look for structure and length rather than breadth; finesse rather than largesse and above all, fruit rather than artefact.

Giant Steps is owned and operated by a small team - Phil, Allison and Harry Sexton.

The story starts 2600 km 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. 1995 proved an excellent year; son Harry was born.

Giant Steps

In life, not many people get the chance to do something again; differently, with the benefit of hindsight. While they loved the wines they were producing, they dreamed of creating a small, specialised cool climate vineyard together, as a family. From scratch.

And, in 1997 they took the giant step; sold Devils Lair and crossed Australia to a dream site on the slopes of Victoria's Yarra Valley, alongside several benchmark cool climate vineyards that they had long admired.

After an immense amount of work and many years they have turned a horse stud into a vineyard. The winemakers wanted hands on and they got it.

The Sexton family winemakers are quietly confident that the Yarra Valley can produce Bordeaux varietals with savoury structure, finesse, clarity and textbook fruit purity; without the cedary, geranium/capsicum characters we so often see in this country out of cooler or fast ripening regions.

Giant Steps