Product Information: Like Lazarus, the Roussanne is back. A new site, planted on the Giaconda amphitheatre block! And it's better than ever before. Think back to our 'Aeolia' wine and then dial up the minerality with sheer depth and intensity of exotic fruits. It combines opulence of flavour with a salivating backbone of acidity and wet stone. This is how Roussanne should taste and will be one for the ages. Cellaring 3-15 years. Maker: 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. After returning to Australia in 1980 to take up a position as assistant winemaker at Brown Brothers in Milawa, Rick purchased land in the nearby Beechworth wine region - at the foothills of the beautiful North-East Victorian Alps. Planting commenced in 1982 and the property is now devoted solely to Chardonnay, Pinot Noir and Shiraz. A separate planting of Nebbiolo has also been established close to the Beechworth township at Red Hill. Total area under vines at the Giaconda Estate Vineyard is now 4 hectares. Annual wine production is approximately 2,500 dozen bottles. Philosophy: Giaconda's estate vineyard is managed sustainability and carefully according to environmental consciousness. Since 2018 they have been fully certified organic by the Bio Dynamic Research Institute (BDRI). The Australian Demeter Bio-Dynamic Method is a world leader in practices of ecological and sustainable farming. At an altitude of 400+ metres (1,312 feet) the site and climate are influenced by the surrounding alpine valleys. The Chardonnay is planted on a relatively cool south-facing slope which is sheltered from the direct impact of the sun's rays. This results in a much slower ripening period, greater flavour complexity and natural acid levels. The Estate lies in a small valley which benefits from a light breeze much of the time; this is very effective in controlling disease. The soil is 450 million year old granitic loam over decomposed gravel and clay. The clay is important in allowing sustained water-release to the vine roots; while the soil, being not too rich, is ideal for wine quality - lower yields are naturally regulated. The vines are drip irrigated in hotter years only when it is necessary to prevent vine stress. The average rainfall is 800 mm annually, a little of which can be received during summer. Nights are generally cool with days being fairly warm, providing ideal conditions for slow ripening. Vintage begins in late February or early March, depending on the season. All grapes are hand-picked in the cool of the early morning before being processing at the winery on site. Cropping levels are approximately 2.5 tonnes per acre. To Giaconda wine making should be subtle and always seek balance - this should never seek to dominate the Terroir or characteristics of any given vintage. Giaconda wines are hand-crafted according to basically a natural wine making process. To us this means indigenous yeasts are employed for fermentation, natural bacteria for Malolactic fermentation, French oak barrel ageing, minimal sulphur additions, and no filtration before bottling. The winery, barrel maturation cave and bottling facility are all set up for gravity flow. This means the wines are very rarely pumped or manipulated mechanically. Instead they are gently moved by gravity or gas pressure during the entire wine making process. In the case of Chardonnay, fruit is hand picked, lightly crushed and then basket pressed - before being transferred to French oak barrels (approximately 30% new) for fermentation and ageing. For the red wines, a combination of whole bunch and de-stemmed crushed fruit is transferred to large concrete tanks for fermentation. These wines remain on skins for an extended period to develop softer, finer tannins and more complexity; before being basket pressed and transferred to French oak barrels (up to 40% new in some cases) for ageing. Wines are aged in French oak for almost two years - deep underground in the granite purpose built maturation cave. This cave offers optimal conditions for fermentation and ageing with a stable temperature of 16 degrees centigrade and naturally high humidity all year round. Nose - Spicy Nose, White Pear, Brine Leading with an incredibly spicy nose, there is white pear and gum leaves, a hint of the "Giaconda campfire" character (big fan of it), cracked fennel seeds and green apple skins, with white pepper and layers of brine. Palate - Waxy, Plump, Layered On the palate, the true nature of Roussanne is revealed; it is waxy and wide, texturally plump and a little chewy, with layered phenolics and lashings of flavour. Finish - Tight, Tension, Complex The acidity is tight and laces the finish into a tight spear of tension and complexity.

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

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.

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.

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.

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.