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Giaconda Location and History
Giaconda is a boutique winery in the North Eastern Victorian region of Beechworth. Situated in the foothills of the Victorian Alps at an altitude of 400 metres, the estate was established by Rick Kinzbrunner in 1982. Vineyards are composed of classic varieties including chardonnay, cabernet sauvignon, merlot, cabernet franc and pinot noir. The first release of Giaconda in 1987 included the 1986 chardonnay and 1985 cabernet blend. Limited total production has grown from 1,000 to just 2,500 dozen today. Giaconda wines receive unparalleled critical acclaim and media attention. They have inspired a cult following and are highly sought after by fine wine collectors.
Giaconda Winemaking
Giaconda (Mysterious Lady) is rare, handcrafted wine, as much a masterpiece as its namesake the Mona Lisa. Pinot noir and chardonnay are made according to traditional Burgundian methods; cabernet sauvignon, merlot and cabernet franc according to classical Bordeaux techniques including long maceration and maturation in the finest French oak. The Giaconda chardonnay is much revered, rich and opulent style that sits at the pinnacle of Australian wine.
| Wine Region | Beechworth |
| Cases produced | 2,500-4,999 |
| Address | 30 McClay Road, Beechworth, VIC, 3747, Australia |
| Phone | (03) 9583 1202 |
| Website | www.giaconda.com.au |
Deepish red/purple colour is good. Intense, bright spicy and vegetal aromas, possibly some stalkiness. Complex and appealing. Soft and smooth, rounded and easygoing. Very attractive flavours, medium to full-bodied with some sappiness in the tannin...
A fine unoaked chardonnay whose sweet aromas of peach, nectarine, grapefruit and melon reveal undertones of paw paw and creamy, leesy notes. It's fresh, juicy and vibrant, with a long, soft and generous palate of juicy, mouthfilling fruit that fin...
Rather herbal and tomatoey, this cooler-climate n shiraz supports its minty, musky expression of blue and red berries and cherries with sweet cedary oak. It's peppery and faintly gamey but also marginally green-edged, soupy and sappy, finishing wi...
