2003 | Giaconda | Aeolia

Bright, brassy gold colour. Superb exotic nose, with perfumed lift of cinnamon, spice lychee and paw paw. The cinnamon note is quite evident, but remains restrained so as not to over power the exotic fruit notes and flavours of the wine. Generous mouthfilling palate, with velvet smooth texture, again with the cinnamon characteristic being quite evident, over layers of walnut, lychee, subtle tropical fruit and paw paw. The structure is slightly broad but acceptable and very much part of the style. Clean finish, followed by a very long walnut, spice and lychee aftertaste.

Producer Information

Giaconda Vineyard & Winery is an Australian wine producer located in Victoria's Beechworth wine region. The estate was first planted in 1982 by Rick Kinzbrunner, and the first wines were released in 1987 – a Chardonnay and a Cabernet Sauvignon. The estate has just 4 hectares (10 acres) under vine. This is dedicated to Chardonnay, Pinot Noir, Shiraz, and Cabernet Sauvignon, and a tiny planting of Nebbiolo on a separate block. A granitic loam soil type with decomposed clay and gravel combined with an altitude of approximately 400 meters (1,312ft) creates ideal terroir for viticulture. The microclimate is also influenced by the surrounding alpine valleys, which provide shelter and sunny slopes for planting. In the winery, movement of juice and wine is done gently, powered by gravity to aid the preservation of phenolics. Fermentation is completed with indigenous yeasts from the vineyard and winery. Giaconda source French oak for barrel-aging with up to 40-percent new oak used for selected wines. The Giaconda wine portfolio is led by the estate Chardonnay, Shiraz and Pinot Noir varietal wines. Along with Giaconda's top wines, the Nantua range is made from estate fruit using similar vinification methods, but with less time in barrel and less new oak. The Nantua range includes wines made from Chardonnay, Shiraz and Cabernet Sauvignon.

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