Golden hue with a bright green rim. A complex signature of reductive characters; meal, the 'good dirt' and matchstick complimenting hazelnut and peach notes infused with lemon zest and ginger. The palate is taut and compact with a strong mineral edge drawing out white peach fruit. A powerful and assertive example of Chardonnay that combines multifaceted flavours with latent power. The finish is compelling: minerality and acidity combine to a rapier-sharp finish.

Giaconda vineyard, established by Rick Kinzbrunner, a mechanical engineer with a passion for wine, is located in the picturesque Beechworth wine region at the foothills of the North-East Victorian Alps. The estate is dedicated to producing Chardonnay, Pinot Noir and Shiraz, with a separate planting of Nebbiolo. The vineyard, managed sustainably with a strong environmental focus, is fully certified organic since 2018. The unique climate, influenced by the surrounding alpine valleys and an altitude of over 400 meters, contributes to the distinct characteristics of the wines. The vineyard benefits from a relatively cool south-facing slope for Chardonnay and a warm north-facing exposure for Shiraz, each carefully selected to optimize flavour complexity. The 450-million-year-old granitic loam soil, combined with the climate conditions, results in lower yields that are naturally regulated, contributing to the high quality of the wine. The estate's wine-making process is natural and subtle, focusing on balance and allowing the terroir and vintage characteristics to shine through. Indigenous yeasts, natural bacteria, French oak barrel aging, minimal sulfur additions, and no filtration before bottling are key elements of their hand-crafted approach. Giaconda's dedication to quality is evident in their meticulous wine-making process, which includes gravity flow operations, hand-picked fruit and extended skin contact for red wines. The wines are aged in French oak for almost two years in a granite maturation cave, ensuring optimal conditions for fermentation and aging. The commitment to preserving the natural characteristics of the grapes and the unique terroir is a testament to Giaconda's pursuit of producing exceptional wines through sustainable and environmentally conscious practices. Warner Vineyard Shiraz is grown on a slightly higher elevation, 6.5km from the Beechworth township on ancient granite soils typical of the general area. These vines are also planted on a warm north-facing exposure. The wine is tank fermented and then tansferred to French oak (approximately 30% new) and aged for 22 months, deep underground in a granite maturation cave.

Giaconda vineyard was established by Rick Kinzbrunner, a mechanical engineer who became interested in wine in the early 1970's. Rick then spent the next ten years working in the industry, travelling and following his passion for wine. 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 for the Moueix group in Bordeaux, co-owner of the fabled Chateau Petrus.

Established in 1982 by Rick Kinzbrunner, Giaconda Vineyard has since become one of the most sought-after producers in Australia. The property is now devoted solely to Chardonnay, Pinot Noir and Shiraz, with a separate planting of Nebbiolo in the township of Red Hill. Red wines see extended maceration on skins to develop finer tannins, with maturation taking place in French Oak barrels for up to 24 months. The wines are only ever moved via gravity or gas, retaining all the pristine fruit that they work so hard to produce in the winery and the vineyard.

A powerful, opulent Shiraz from one of Beechworth's premier producers.