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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2014 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 8 notes) - hiding notes with no text | | | Tasted by Vini Ciclismo on 6/26/2021 & rated 90 points: Crushed dried herbs, grilled nuts, stone fruit zest.
Honeysuckle, dried herbs, nicely spiced, texture creamy and smooth. Broadened out, lost a little bit of precision. Nice long finish, good balance. Drinking well. (817 views) | | | Tasted by crazywineguy on 5/19/2017 & rated 95 points: Screwcap. Deep buttercup yellow. Nose gives fig, honeycomb, butterscotch and hint of toffee and spice. In the mouth the first thing that strikes is the palate weight, this is full bodied territory. Delicious flavours as on the nose with a mealy hint and then on the back palate a surge of acidity then the really long finish which reminds me of a fig/butterscotch/toffee dessert. Australian chardonnay should aspire to such palate depth and density, the old Jack Mann rule that the wine should still pleasure if cut 50/50 with water. This is at its peak and the acidity and fruit suggest another 10 years of drinking window but frankly why wait. If this is what Rick can achieve in an off year he is truly talented/has a magic site. This is lobster beurre blanc wine if ever I tasted it. (2071 views) | | | Tasted by Vini Ciclismo on 1/6/2014 & rated 92 points: Bright straw/lemon, pale.
Gorgeous French oak, light spice, meal, grilled nuts.
Perfectly balanced flavours, ripe stone fruits, well integrated oak spice, long zesty finish. Has an elegance about it though, not massive, just great flavour intensity. Youthfull, a few years ahead still. (3745 views) | | | Tasted by hongkongtom on 6/8/2013 & rated 94 points: Excellent, very smooth (3816 views) | | | Tasted by chatters on 9/8/2010: Voyager Estate Masterclass 2010 (North Sydney Cellars): Nose: Touch of greeness/unripe leaf. Stone fruit - nectarine and apricot. touch of smoked bacon
Mouth: Apricot, touch of bitterness, quite dry acidity. Hmm. not for me.
Apparently there is Roussanne in this blend as well. (4625 views) | | | Tasted by StewartWent on 2/13/2010 & rated 91 points: This should be left alone for a few years before drinking but I couldn't help myself as this wine was a must have to celebrate selling our house. Golden yellow in colour and probably a little more developed looking than I would have expected. Nose shows citrus fruits and spice
Palate is quite tight yet the pristine quality of the fruit and very classy / spicy oak makes it very clear this wine is top class. Decent length in the finish. Note really in the class of previous vintages tried but still excellent quality. Don't drink before 2013. (3290 views) | | | Tasted by MyCellar01 on 6/1/2009: Giaconda Chardonnay 2007 Estate & Nantua Vineyard
(Wine House)
Description:
Due to reduced yields from environmental conditions, Giaconda only produced only one white wine in 2007. This is a blend of chardonnay from the estate vineyard (60%), the Nantua vineyard (29%) plus aeolia roussanne (11%). Giaconda has released these at a reduce price compared to the other recent vintages. The low volumes means there is not much around of these lying around, grab yours before they are gone!
http://www.winehouse.com.au/ShowWines.asp?pID=33292 (1870 views) |
| Giaconda Producer website
Giaconda Tasting Notes
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.
Nantua is the second label of Beechworth winery Giaconda.
Wine making
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, our 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.
Our wines are aged in French oak for almost two years - deep underground in the granite maturation cave, which can be seen below. This cave offers optimal conditions for fermentation and ageing with a stable temperature of 16 degrees centigrade and naturally high humidity all year round.2007 Giaconda Chardonnay Estate & Nantua Vineyards Giaconda Tasting Notes
2007 ESTATE & NANTUA VINEYARDS CHARDONNAY
This is the only white wine that will be released from the 2007 vintage. Due to the limited quantities produced we have decided to blend the Chardonnay from the Estate Vineyard and Nantua Vineyard together with the Aeolia (Roussanne). It is 89% Chardonnay and 11% Roussanne
Interesting aromas of meal, melon and matchstick with underlying hints of jasmine from the small Roussanne component. Generous fruit on the palate, however still tight with a backbone of minerality and balancing acidity. Long stylish finish with the ability to develop complexity in the classic Giaconda style. (Bottled with screwcap closures).Chardonnay The Chardonnay GrapeAustralia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)Victoria Wines of Victoria (Victorian Wine Industry Association) |
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