SEASON:

2023 was a small, high-quality vintage in the Yarra Valley. The season was defined by a cool Spring, a mild growing season, cool nights,
and medium to high rainfall. 2023 was one of the coolest and latest harvests on record, with our first pick starting two and a half weeks later than the previous average. The grapes in 2023 had lovely fruit concentration with bright natural acidities.


VINIFICATION:

Handpicked, fermented in a combination of small oak fermenters and
stainless-steel open vats.
Each clone was fermented and matured separately and is either fermented with 100% whole bunches included or 100% Destemmed. The MV6 was fermented as whole bunches in a seasoned oak vat, while the 115 and G clone
were fermented as whole berries with a 4-day cold soak before the start of
fermentation. The ferments spent between 10 – 14 days on skins, with gentle mixing
throughout that time using gravity. The resulting blend is 15% Whole bunch fermented.
All parcels completed malolactic fermentation and were then matured in
French oak Barriques (225L) – 20% new, 80% seasoned – for nine months. The wine was not moved and kept in contact with its lees before blending in
November. Bottled by gravity. No fining. No filtration.


THE VINEYARD:

Location: Woori Yallock

Planted: 2001

Elevation: 240 metres

Soil type: Red clay loam

Aspect: North and north-east facing slopes

Size: 12 Hectares

After discovering the Yarra Valley wines 25 years ago, Lou Primavera planted this vineyard in Hoddles Creek in 2001.
We have a long-standing relationship with the Primavera family, having sourced fruit from the vineyard from 2006.
This small vineyard has Pinot planted on two slopes of the gully right at the start of the Lone Star Creek – with MV6 planted on north slope and 115 and G-clone
on south slope. This vineyard always produced our most floral, red fruited and fragrant Pinot Noir, with a sweetness and softness.

97 points - "Primavera is often late to ripen, and so has been closely and painstakingly monitored by Lou Primavera since 2000. His understanding of the red basalt soils and site is then further heightened by the winemaking team who know how to draw out its nuances. What is, for me, the creative child of the line up. I adore the red fruit core of raspberry, pomegranate and rhubarb. Which then lends way to harissa, oolong tea and carob notes. Cumin, cassia and dried porcini mushroom on the finish. There are stringy bark tannins and crackle to the acidity. A sweet cherry tomato mid palate, that makes for moreish drinking. It’s a refined wine that makes for heavenly drinking, even for heathens like me. Drink now and will cellar well for 6 years. A lovely pairing for tomato and pancetta risotto." - Shanteh Wale (Wine Pilot)

96 points - "From Lou Primavera's 2001-planted vineyard at Woori Yallock; 15% whole bunches and matured in French barriques (25% new). A light, bright crimson. Aromas of strawberry compote, tamarillo, sage and rose petals. A little reduction and graphite too. The palate is succulent and plush with silky tannins, making this the yummo, drink-now, single-vineyard wine from Giant Steps in '23." - Philip Rich (Halliday Wine Companion)

95 points - "The Primavera vineyard is a proven performer and again it’s on the money here. This is floral and lifted as an introduction but there’s substance to the palate, in pure fruit terms, and there’s a thicker roll to the tannin too. The herb notes here come smoked, the cherry-berry flavours given a meaty edge, the earthen characters brightened by tangerine acidity. Musk-like oak curls seamlessly within, and the finish is impressively sustained." - Campbell Mattinson (The Wine Front)

94 points - "This site – the Primavera family’s 240m-high vineyard, planted on rich red basalt soils – provides something different for Giant Steps. Surprisingly, it’s an open and expressive front palate, with supple red cherries, raspberries and hints of blood tomato. It obtains a tight squeeze in the midriff thanks to a strong acid spine, then the smooth palate concludes with the bite of tight, crunchy tannins. Very good now; likely to improve in the cellar." - David Sly (Decanter)