Giaconda Estate Shiraz 2014
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.
Our Estate Vineyard Shiraz is planted on the amphitheatre block at the top of the property with a warm north-facing exposure. A combination of whole bunch and destemmed crushed fruit is transferred to large concrete tanks for fermentation with a small component of Viognier. The wine remains on skins for an extended period to develop softer, finer tannins before being basket pressed and transferred to French oak barrels for ageing up to 22 months.
2014 En Primeur Tasting: Alluring floral notes of violets, dark berries, exotic savoury spices and black pepper. Atypically feminine and pretty at this stage – beginning to develop complex characters of Charcuterie, briar, undergrowth and graphite. Coming from the Estate Vineyard the palate is unmistakably mineral. Bright and lively matched with fine grained new oak tannins. Alcohol: 13.5%; Closure: Cork only, wax seal; Cellaring: 5-20 years; Production: 250 dozen
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