(2004 Vintage) Chardonnay Estate was barrel fermented with native yeasts in French oak, 50% new, where it remained for 18 months. The wine was bottled unfiltered. Medium gold-colored, it delivers aromas of mineral, spice box, baked apple, poached pear, and tropical notes. Medium to full-bodied, it is layered and rich with intense flavors, superb depth and a very long finish. It will evolve for several years and drink well for a decade. Giaconda, founded by Rick Kinzbrunner, released its first wines in 1987. The winery and vineyards are located in Beechworth in northeastern Victoria.
Robert Parker(1997 Vintage) "This unfiltered, indigenous yeast-fermented Chardonnay is unquestionably loaded. Made from a 10-year old vineyard, it offers up a smoky, toasty nose of popcorn, tropical fruits, and honey. Extremely subtle on the palate, it unfolds beautifully to reveal intense, pure, concentrated fruit flavors. The style is neither Old World nor New, but something transitional. I particularly appreciated the way this wine improved with breathing. Decanting for 15-30 minutes prior to serving would be reward...
Wine Advocate(2005 Vintage)