| OUR STORY |
The
vineyard was established by Rick Kinzbrunner, a mechanical engineer who
became interested in wine in the early 1970's and spent the next ten years
traveling to wine-growing areas overseas learning as much as possible.
After a brief stint in New Zealand he studied at Davis University in California
and worked at some of the most respected wineries in the Napa and Sonoma
Valleys, namely Stag's Leap, Simi and Matanzas Creek. In Europe he worked
a 'stage' with the Moueix group, co-owner of the fabled Chateau Petrus.
After returning to Australia in 1980 to take up a position as assistant winemaker at Brown Brothers Milawa he purchased land near the old Everton Hills Vineyard, and in 1982 commenced planting the classic varieties Chardonnay, Cabernet Sauvignon, Merlot, Cabernet Franc, and a small amount of Pinot Noir which was followed in 1986 by another acre. In the last five years further plantings of Pinot Noir and Chardonnay have occurred, with a small amount of Roussanne. Total area under vines in the original vineyard is now 3ha. Recent plantings have added a further 3ha.
At an altitude of 400 metres (1330 feet) the site, which is a south facing slope so that the vines do not receive the direct impact of the sun's rays, is relatively cool. It is in a small valley which benefits from a light breeze much of the time; useful in controlling disease.
The soil is a granitic loam over decomposed gravel and clay. The clay is important allowing sustained water-release to the vine roots; while the soil, being not too rich, is ideal for wine quality as yields are naturally regulated; approximate harvest being limited to two tonnes per acre. The vines are drip irrigated in some years only when necessary to prevent stress.
Average rainfall is 700 mm, a little of which can be received during summer. Nights are generally cool with days being fairly warm, providing ideal ripening conditions. Vintage occurs between mid-March and mid-April depending on the season; all grapes are hand picked in the cool of the early morning.
The winery overlooks the vineyard and is constructed of local granite blocks and hand-made bricks. The wines are hand-crafted; in the case of the Chardonnay and Pinot Noir using traditional Burgundian methods, and the Cabernet, Merlot and Cabernet Franc according to classical Bordeaux techniques including long maceration. Only top quality French oak is employed.
The first release of Giaconda wines was in 1987 with the 1986 Chardonnay and the 1985 Cabernet blend. Total production has been around 1000 dozen. This will now increase due to the recent plantings to approximately 2000 - 2500 dozen. The wines have been keenly received by winemakers, retailers and enthusiasts alike. The wine press has accorded them many accolades and placed them at or near the top in a number of masked tastings.
| OUR LOCATION |  |
Giaconda Vineyard and Winery is situated nine kilometers southwest of Beechworth on the Wangaratta Road in Northeastern Victoria, in the foothills and within sight of the Victorian Alps.
| REVIEWS OF OUR WINES | |
|
Sydney
Morning Herald Review by Huon Hooke (May 2003)
|
Australian Financial Review Article
|
"The Impeccable Enigma" By Huon Hooke |
|
Robert Parkers 2004/2005 Wintage reviews
|
||
|
Giaconda Chardonnay 2000 "In the last two decades or so since Rick Kinzbrunner purchased a block of land and planted vines in Beechworth (in Northern Victoria), Giaconda Chardonnay has possibly become Australia's greatest modern wine. The 2000, released earlier this year, completes what has been, since 1996, a dazzling succession of complex, powerful and altogether suberb wines. From its tell-tale aromas of grilled cashews, vanilla, honey - with some perfectly judged savoury notes - to a palate that is textured and extremely rich, though not heavy, this is classic, long-lived Giaconda Chardonnay at its very best". Philip
Rich |
"Giaconda wines are rare, but worth seeking out. Pinot is a speciality of this tiny Beechworth vineyard. This '98 is very fragrant - perhaps a bit less evolved at this stage than the '97, but still a beaut. It's silky-textured and intense in plummy fruit and spice, with restrained foresty touches adding complexity. The finish is long and aromatic. Needs time. Giaconda Chardonnay 1998 - At Giaconda, wine maker Rick Kinzbrunner transforms low-yielding Beechworth grown Chardonnay into wine of subtle power and complexity. It's a tour de force, rich with nutty, yeasty touches, wheatmeal, spice minerals and earth. The palate is smooth, long and immensely satisfying." Ralph Kyte-Powell Uncorked, The Age Epicure - Melbourne |
"There are certainly Australian Chardonnays with a cult following. A prime example is Giaconda from the high Ovens Valley in Victoria, made in tiny quantities and difficult to run to earth. This is the sort of wine Americans call funky, i.e. far from the production-line technical perfection that is the Australian norm. It needs time to show it's fascinating best". Jancis
Robinson
|
|
"My favourite Australian Chardonnay. The 1998 is a great wine that may ultimately rival the 1993 and 1996 Giaconda for it's sheer opulence, weight, richness and complexity. At the moment it's a little oaky, but this will integrate with time. With it's savoury Burgundian overtones (and I don't use this description lightly) excellent balance and structure, this wine will give immense pleasure for the next five to ten years". |
|
|
|
Giaconda Chardonnay 1996 - "Nutty, meally, shows a high lees component and tight citrus grilled peach fruit. Smells divine and builds in the glass. Excellent weight in the mouth, silky texture, and intense lemony pear fruit. The oak is perfectly judged and the mouth aromas are spicy and autumn smoky. Stunning Chardonnay that will look even finer in five years. 94(95)/100". Tim White |
"Rick Kinzbrunner's distinctive south-facing site on eroded gravel soils produces Australia's finest Chardonnay plus some pretty handy but lesser-known cabernet blends. But he really turned the heat on the pinot debate with the 1997 wine, a masterfully crafted pinot and a clear stylistic successor to the stellar 1992 vintage". Jeremy
Oliver |
"Giaconda (five star rating). Wines which have a super-cult status and which, given the tiny production, are extremely difficult to find, sold chiefly through restaurants and mail order. All have a cosmopolitan edge befitting Rich Kinzbrunner's international winemaking experience". James Halliday
|
|
Giaconda Chardonnay 1999: This is another sublime wine from this small producer from Beechworth in northern Victoria and, to my mind, it is one of the very best chardonnays in the world outside Burgundy. Utterly seductive, with aromas of cashew nuts, vanilla, honey, toast and bacon fat, the palate is incredibly powerful yet minerally structured. While you can enjoy the odd bottle now, it will develop into something even more special in another three or four years. Without question, this is my white wine of the year. Around 400 cases were made (down about 20%, owing to frost) and, although it has just been released, your best bet will be to order it off some of melbourne and Sydney's better restaurant wine lists. Philip
Rich |
One of Australia's most sought after labels, Giaconda has established itself at the sharp end of our chardonnay production and sits amongst the leading group of pinot makers. Its cabernet is under-rated and its first Shirazes from 1998 and 1989 are stupendous.
Jeremy Oliver
|
Giaconda
Chardonnay 1999: Australia's best chardonnay? Could be, and
it's never better than in the tiny, frost-affected 1999 vintage.
This seems to have given it added intensity, yet with power goes
finesse and subtlety. Nutty, toasty nuances, earthy and minerally
touches make it a wine of great complexity. It's rich and long-tasting
with a gorgeously fragrant, nutty signature. Ralph Kyte-Powell Uncorked, The Age Epicure - Melbourne
|
|
Giaconda
Pinot Noir 1999: Rick Kinzbrunner's Giaconda Pinot Noir from
Beechworth is cast in a classical mould; subtle and complex, it's
a wine for contemplation which reveals more and more as you linger
over it. Multi-faceted foresty notes, restrained plummy fruit and
subtle oak are in perfect harmony, while the palate is intense and
tight with firm structure for ageing. Will be great. Ageing? Two
to six years. Ralph Kyte-Powell Uncorked, The Age Epicure - Melbourne |
Giaconda Chardonnay 1998: Four hundred and fifty cases of handcrafted wines are prodcued from a little under 1 hectare of estate vineyard every year. The style of the wine is entirely different from mainstream Australian Chardonnay, relying far more on texture and structure and far less on primary fruit. An exceptionally distinguished and consistent wine, which is the very deliberate product of Rick Kinzbrunner's wine making philosophy. The label bears the ultimate politically correct statement "Unfiltered. Wild yeast." Medium yellow-green; the bouquet is complex and high-toned, with strong charry barrel-ferment oak; there is a great volume of flavour on the palate, carrying through to an excellently balanced, long finish. Despite all that flavour, does not cloy. Rating: 94 out of 100. James
Halliday |
Giaconda Pinot Noir: As fastidiously produced and as full of character as the Chardonnay. It comes from a little over half a hectare of estate plantings and is made in tiny quantites. The style has been quite different from the Pinot Noirs of southern Victoria, being much fuller and more robust, with the obvious potential to age well. In recent vintages, the style and flavour has veered more towards Burgundy and has become better and better. WinePros'
Notes
|
