Giaconda is a renowned for producing one of the best chardonnays in Australia. Established in 1982, Giaconda lies in the Beechworth region. Beechworth is a cool-climate area first exposed to grape growing in the 1800s. Rick Kinzbrunner, chief winemaker, was a mechanical engineer by trade who developed an interest in wine in the 1970s.

The History of Giaconda

Over the following decade, he worked in New Zealand, before studying at Davis University in California. Rick then worked in the Napa Valley and Sonoma, for renowned labels such as Stag’s Leap. Also working in Bordeaux for the Moueix Group, co-owners of Chateau Petrus in Pomerol.

On his return to Australia, Rick worked at Brown Brothers and acquired land near Beechworth. Then planting Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot, Cabernet Franc and Shiraz. Then adding a pot of nebbiolo to follow. These wines produce around 3,000 dozen bottles, making this wine very exclusive.

Giaconda Chardonnay

As stated above, Rick made his name with the Giaconda Chardonnay. Known for its ‘rich texture, lively aromatics and concentration.’ For years this wine’s received an ‘Exceptional’ status in Langton’s Classification of Australian Wine. To develop the wines more carefully, they bottles under screw cap, and has done so since the 2013 vintage.

Giaconda Process

They pick each vintage early, lightly crushed and basket pressed. Then fermented and maturing in a granite cave, akin to how Champagne is matured underground. But their wine is about much more than just chardonnay.

They produce a superb Estate Shiraz that regularly garners top marks from wine critics. As well as the Estate Pinot Noir, which develops well in bottle and encompasses lovely, bold fruit when young. Giaconda wines aren’t meant for the budget-conscious, but for those looking for serious wines with complex flavours.

For more information on Giaconda and their wines, visit their website.