Giaconda Estate Vineyard
High above north-east Victoria, in Beechworth, Giaconda works with the calm precision of a watchmaker. Rick Kinzbrunner secured the site in the early 1980s, returning from formative seasons in New Zealand and California with a clear idea: build an Australian estate that speaks in a classical accent.
Elevation and exposure do the heavy lifting. Vines on decomposed granite and clay feel cool nights, steady breezes and a slower ripening curve; fruit is hand-picked, gently pressed and allowed to ferment with indigenous yeasts for unforced detail.
Time is the signature tool. Extended maturation in French oak, full malolactic and long élevage on lees shape structure and finesse rather than overt flavour. For reds, amphora and patient maceration are used to refine tannin and preserve line—technique serving terroir, never the other way around.
Giaconda Estate Vineyard
High above north-east Victoria, in Beechworth, Giaconda works with the calm precision of a watchmaker. Rick Kinzbrunner secured the site in the early 1980s, returning from formative seasons in New Zealand and California with a clear idea: build an Australian estate that speaks in a classical accent.
Elevation and exposure do the heavy lifting. Vines on decomposed granite and clay feel cool nights, steady breezes and a slower ripening curve; fruit is hand-picked, gently pressed and allowed to ferment with indigenous yeasts for unforced detail.
Time is the signature tool. Extended maturation in French oak, full malolactic and long élevage on lees shape structure and finesse rather than overt flavour. For reds, amphora and patient maceration are used to refine tannin and preserve line—technique serving terroir, never the other way around.
