Winemaking Process

1. Sanitize and prepare

Clean and sanitize all equipment (crusher/destemmer, fermentation vessel, spoons, hydrometer, airlock, siphon, carboy). Ensure bottles and closures are sanitized if you will bottle immediately after secondary maturation.

2. Crushing and initial must preparation

Destem the Pinot Noir grapes and crush them lightly into a sanitized primary fermenter. If you are using whole clusters, remove excessive stems; a small percentage of stems can provide structure but avoid over-stemming. Aim for about 2.5 kg fruit to produce roughly one 750 ml bottle equivalent of finished wine.

3. SO2 addition and settling

Sprinkle the crushed Campden (potassium metabisulfite) evenly over the must to provide a light SO2 dose; mix gently. Let the must stand covered for 12–24 hours to allow the SO2 to reduce wild microflora. During this period, keep the must covered with a sanitized cloth or lid with an air gap.

4. Additives and adjustments

After the rest period, add pectic enzyme (0.5 tsp) and yeast nutrient (1 tsp) to the must and stir gently. Measure the specific gravity and titratable acidity; adjust sugar (to raise potential alcohol) or tartaric acid (to raise acidity) only if necessary. If you need to dilute a very concentrated must, add up to a small amount of water; record adjustments. If sugar is needed, dissolve measured sugar in warm water and incorporate gradually, rechecking gravity.

5. Pitching yeast

Rehydrate the chosen Pinot Noir wine yeast per manufacturer instructions (typically rehydrate in 35–40°C water for 15 minutes), then gradually acclimate with small additions of must (temperature and pH equalization) and pitch into the must. Give the must a gentle mix to incorporate yeast evenly.

6. Primary fermentation

Allow fermentation to begin at a cool, steady temperature (18–22°C / 64–72°F) to preserve Pinot Noir aromatics. Punch down the cap (gently push the skins back into the must) 1–3 times per day for color and tannin extraction during active fermentation (typically 5–8 days). Monitor specific gravity daily; primary is usually finished when gravity drops to around 1.020–1.030 depending on style and desired residual sugar.

7. Extended maceration or pressing

If you prefer more structure, continue a short extended maceration for 3–7 days after active fermentation finishes, then press the wine gently using a small press or by draining off free-run wine and pressing the remaining skins. Collect pressings separately if you want to blend later; otherwise combine. Transfer the pressed wine to a sanitized carboy for secondary fermentation.

8. Secondary fermentation and clarification

Fit the carboy with an airlock and allow fermentation to finish and the wine to settle at a cooler temperature (12–16°C / 54–61°F). Rack (siphon) the wine off gross lees after 2–6 weeks, then again as needed over the next 2–6 months to clarify. If you opted to use oak chips (15 g), add them to the carboy during early secondary to integrate subtle oak character; taste periodically and remove once desired profile is reached (typically 4–12 weeks).

9. Stabilization and final adjustments

Once the wine is clear and stable (no further drop in sediment and gravity is stable for two consecutive readings), test for sulfite and acidity. If desired, cold-stabilize to reduce tartrate crystals. If bottling a still wine and you want to prevent refermentation, add potassium sorbate (0.5 tsp) and a final Campden addition (follow Campden dosing guidelines) before bottling.

10. Bottling and aging

Bottle the wine into sanitized bottles using a siphon, leaving about 2 cm headspace. Cork or cap securely. Label with vintage and origin (e.g., 'Giant Steps Pinot Noir — Yarra Valley, Victoria'). Age bottles for at least 6–12 months to allow integration of flavors; many Yarra Valley Pinot Noir styles benefit from 12–24 months bottle aging for improved complexity.

11. Serving suggestion

Serve slightly below room temperature (13–16°C). Decant if aged for several years to allow aromas to open. Pair with roast duck, mushroom dishes, or mildly spiced pork.

Giant Steps Pinot Noir Recipe

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Frequently paired with

Wine Batch (approximate 750 ml bottle equivalent)