Trailblazing Australian winery, Giaconda, is the brainchild of Rick Kinzbrunner, a mechanical engineer who turned to winemaking in the 1970s. Having spent much of that decade travelling the wine world and gaining valuable experience with producers including California’s Stags Leap and Bordeaux’s Moueix (owners of Pétrus) he set up his own boutique winery in 1982. He was joined by his son Nathan in 2007. Giaconda is based in Beechworth, north of Melbourne, and is nestled in the foothills of the Victorian Alps. It was one of the first serious wineries in the area, gaining a run of accolades since its inception including Decanter Magazine hailing Rick as one of the world’s best white wine makers in 2006.

His four, well-located hectares of vines are dedicated to Chardonnay, Pinot Noir and Shiraz, all of which are certified organic, and he has a more recently planted one acre plot of Nebbiolo nearby. Giaconda’s vineyards are exceptional; vines are planted across gentle slopes on ancient granite soils providing superb ripening potential. In the winery, Rick and Nathan employ a gentle-winemaking approach; grapes are hand-picked, gravity-fed and gently aged in French oak barrels deep underground in their granite cellar for almost two years. The result is a range of impressive wines which are among some of Australia’s most sought after.

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