Bob McDonald

9.4

Mid to pale crimson - actually transparent. The pale colour belies the aromatic and palate intensity. Aromatics of cherry and raspberry transforming on to the medium bodied sweet red fruited palate. A touch of Sous Bois. An excellent Pinot as always from the Applejack Vineyard from Giant Steps. — 2 months ago

Jakub Kalinowski

9.1

A very nice, cool climate, reductive Chardonnay
Toasted sesame & cool mint on the nose. Beautiful mouthfeel, balanced, elegant with juicy acidity. The yellow stone fruit restrained but of high purity. Nice depth here.
This is so drinkable and quite lovely while showing some hints of seriousness. — 9 months ago

Aravind A

9.3

A wee babe, but our favorite wine from the Giant Steps tasting. Had a lot of eye-opening Tasmanian PN on this last trip, but this is gorgeous. Reminds me a bit of Russian River Valley PN with the fruit density, but without any concomitant heat; maybe lighter styled Santa Ynez body, but seemingly added whole cluster for complexity. Stretching for comparisons, but evidently its own thing. Lovely. — 2 years ago

Lyn Farmer

9.2

This is such a lovely Pinot with a winning balance of fruit and acidity. The medium bodied wine has classic aromas of raspberry, strawberry, cranberry, red currant, violet, orange peel, black cherry and forest floor. Medium (+) finish, low tannin and just a perfect wine for food pairing. Classic on my Thanksgiving table. — 2 months ago

Lyn Farmer

9.2

This wine has a beautiful balance of stone and tropical fruit with crisp but not overbearing acidity. Acacia, Lemon, green apple, white peach and thyme happily nestle with vanilla, clove and a hint of hazelnut that gives a clue to lively future development. Medium body, and a long finish that leaves the palate refreshed and longing for another sip. — 7 months ago

Bob McDonald

9.4

A wonderful Australian Chardonnay - see previous notes here. Applejack is usually my favourite Giant Steps Vineyard for Pinot Noir but with Chardonnay there are a couple of contenders - like Sexton Vineyard and this one. Great balance of stone fruit and absorbed toasty oak. Wine shows adroit winemaking skills - somewhat “worked “ and showing creamy Lees character. Have the last one in 2027 when 10 years old. Had my last bottle on 25th September 2025. Even better than before. 95 points. Vanillin oak notes to begin with before it blew off. Rich Stonefruit notes with a nice acid cut. — 10 months ago

Seth Masterson

9.0

Don't judge me for liking this. It's Delightful white blossoms and white nectarine nose. Superbly drinkable on its own, this is a great go-to for an outdoor patio spring summer social, it's a crowd pleaser that's several steps above and much more interesting than your Pinot Grigio's — 2 years ago

Bob McDonald

9.4

The colour is becoming more tawny since my last tasting in 2023. Lovely aromatics of red fruits and Sous Bois. Manages to combine the characteristics of both Tasmania’s Coal River Valley Pinot Noir and Steve Flamsteed’s excellent winemaking (ex Giant Steps Yarra Valley). I have previous Delectable notes on this wine. Sweet red cherry. Fleshy and supple. This wine scooped the pool at the 2019 Royal Queensland Wine Awards winning Best Pinot Noir of Show; Best Red Table Wine; Best Single Vineyard Red and Grand Champion Wine of Show. Since the acquisition of Giant Steps by the Jackson Family I’m not sure that the Nocton Vineyard is still made? Postscript: Research on line indicates that no vintage of Nocton was made after this one in 2018. — 3 months ago

Bob McDonald

9.1

My last bottle in the cellar but first Delectable note for this vintage. A good balance of quality ripe grapes with the savoury peppery tannins from use of whole bunch in the ferment. — 9 months ago

Ira Schwartz

9.4

There’s nothing like the excitement of head to head competition. Unfortunately, that excitement ends quickly when one of the participants has to withdraw. The 2013 was extremely advanced with a heavy petrol nose. The 2014 on the other hand was a great example of what this wine should be. A clean nose of grapefruit and grass but not in that overbearing way that can be the case with SB. Once in the mouth SB steps aside and the Semillon becomes the “boss”. Apricot and pears pop up and the initial dose of mouth watering acidity gives way to a wonderful roundness that allows for a long finish. — a year ago

with Stephen