Vinification: Hand picked, straight into a refrigerated container parked on the vineyard. The fruit is then immediately driven to Devonport and sailed across Bass Strait so we receive it into the winery the following morning.We destem the D clone and cold soak for 3 – 4 days, then allow it to warm to kick start fermentation (Indigenous yeast) in a small open oak vat. The MV6 (from the top of the hill) was fermented as whole bunches. Both parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques D&J, Vicard and Taransaud. Racked to blend, no fining, no filtration. Bottled by gravity.
"The Tasmanian excursion for Giant Steps. Coal River Valley site. Whole bunch portion for one clone of the two used here.
Taut and tense, dry and edgy. Sour cherry, tart cranberry drink characters, a bit of game meat, clove, meat drippings, paprika too with graphite notes in the mix. The tannin of paprika powder here too. Brooding but also kind of light too. Grippy and with this pleasing sour-bitter note through it all. Strict pinot, done well."
93Pts, Mike Bennie, Winefront
94 Points – Huon Hooke, The Real Review