At Giaconda Rick Kinzbrunner has created arguably Australia's greatest Chardonnay and is making a mean fist at its most sensual, aromatic Shiraz (Syrah) and is on the road to make top Nebbiolo. His focus and determination to benchmark himself against the very best wines of the world is compelling. A beautifully elevated bouquet of satsuma plums, violets, briar, black pepper and wood spice overlays the dark recess of earthy sous-bois, coal dust and graphite. The palate is round and rolling with wild berry fruits, exotic spices and perfectly framed by silky fine grain tannins. The oak is a subtle bystander, hiding in the shadows. This is a very clear reminder of just how complex and aromatic shiraz can be when grown under the right conditions. 2017 is a cooler year in Victoria and highlights the elegance of the Beechworth climate. This is a stunning wine.
The Syrah is made with a combination of whole bunch and de-stemmed, crushed fruit that is transferred to large concrete tanks for fermentation. These wines remain on skins for an extended period to develop softer, finer tannins and more complexity; before being basket pressed and transferred to French oak barrels (up to 40% new in some cases) for ageing.