Giaconda Roussanne Ovens Valley Aeolia 2009

Winemaker's Notes:

If anybody in the state of Victoria can boast a first rate track record, it is Rick Kinzbrunner of Giaconda, a winery he set up in the Beechworth District in the extreme north-west corner of the state in 1985. Tasting any of his varietals Chardonnay, Pinot Noir, Cabernet - with 8 to 12 years bottle age, shows that they are all world class. The 2008 vintage was cool to begin, with a little bit of rain in February, beautiful ripening conditions for Chardonnay. Warmer to hot dry weather followed in March; again ideal conditions for the later ripening Roussanne. These conditions produced whites with full flavour, excellent backbones of acidity and long lasting finish. 2008 Aeolia is 100% Roussanne from the Nantua and Warner vineyards and is totally barrel fermented with about 10% new oak. "Medium gold-colored, it reveals a fragrant perfume of balsam wood, smoke, candle wax, honeysuckle, peach, and melon. Already complex in the mouth, this richly fruited dry effort is impeccably balanced, lengthy, and a perfect match for rich seafood courses" (Wine Advocate, Dec '09). The nose is exotic, lush and spicy. Perfumed flavours with hazel and cashew nuts emerge, very typical of Roussanne. It has a very long finish, with tropical fruits, pear and a touch of kernel, finishing with a rich mouth filling texture, mineral flavours and a balanced acidity.

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Giaconda Vineyard:
The vineyard was established by Rick Kinzbrunner, a mechanical engineer who became interested in wine in the early 1970's and spent the next ten years traveling to wine-growing areas overseas learning as much as possible. 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... Read more
The vineyard was established by Rick Kinzbrunner, a mechanical engineer who became interested in wine in the early 1970's and spent the next ten years traveling to wine-growing areas overseas learning as much as possible. 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 a 'stage' with the Moueix group, co-owner of the fabled Chateau Petrus. After returning to Australia in 1980 to take up a position as assistant winemaker at Brown Brothers Milawa he purchased land near the old Everton Hills Vineyard, and in 1982 commenced planting the classic varieties Chardonnay, Cabernet Sauvignon, Merlot, Cabernet Franc, and a small amount of Pinot Noir which was followed in 1986 by another acre. In the last five years further plantings of Pinot Noir and Chardonnay have occurred, with a small amount of Roussanne. Total area under vines in the original vineyard is now 3ha. Recent plantings have added a further 3ha. At an altitude of 400 metres (1330 feet) the site, which is a south facing slope so that the vines do not receive the direct impact of the sun's rays, is relatively cool. It is in a small valley which benefits from a light breeze much of the time; useful in controlling disease. The soil is a granitic loam over decomposed gravel and clay. The clay is important allowing sustained water-release to the vine roots; while the soil, being not too rich, is ideal for wine quality as yields are naturally regulated; approximate harvest being limited to two tonnes per acre. The vines are drip irrigated in some years only when necessary to prevent stress. Average rainfall is 700 mm, a little of which can be received during summer. Nights are generally cool with days being fairly warm, providing ideal ripening conditions. Vintage occurs between mid-March and mid-April depending on the season; all grapes are hand picked in the cool of the early morning. The winery overlooks the vineyard and is constructed of local granite blocks and hand-made bricks. The wines are hand-crafted; in the case of the Chardonnay and Pinot Noir using traditional Burgundian methods, and the Cabernet, Merlot and Cabernet Franc according to classical Bordeaux techniques including long maceration. Only top quality French oak is employed. The first release of Giaconda wines was in 1987 with the 1986 Chardonnay and the 1985 Cabernet blend. Total production has been around 1000 dozen. This will now increase due to the recent plantings to approximately 2000 - 2500 dozen. The wines have been keenly received by winemakers, retailers and enthusiasts alike. The wine press has accorded them many accolades and placed them at or near the top in a number of masked tastings. Read less

External Reviews for Giaconda Roussanne Ovens Valley Aeolia

External Review
Vintage: 2004 01/16/2009

The stunning 2004 Roussanne Aeolia is made from 100% Roussanne, put through 100% malolactic, and aged 11 months in French oak, of which 15% is new. Undeniably Australia's most extraordinary Roussanne, it has an aromatic, flavor, and textural kin... Robert Parker. A Roussanne wine from Victoria in Australia. 2004 Giaconda Roussanne Aeolia 750ml



If anybody in the state of Victoria can boast a first rate track record, it is Rick Kinzbrunner of Giaconda, a winery he set up in the Beechworth District in the extreme north-west corner of the state in 1985. Tasting any of his varietals Chardonnay, Pinot Noir, Cabernet - with 8 to 12 years bottle age, shows that they are all world class. The 2008 vintage was cool to begin, with a little bit of rain in February, beautiful ripening conditions for Chardonnay. Warmer to hot dry weather followed in March; again ideal conditions for the later ripening Roussanne. These conditions produced whites with full flavour, excellent backbones of acidity and long lasting finish. 2008 Aeolia is 100% Roussanne from the Nantua and Warner vineyards and is totally barrel fermented with about 10% new oak. "Medium gold-colored, it reveals a fragrant perfume of balsam wood, smoke, candle wax, honeysuckle, peach, and melon. Already complex in the mouth, this richly fruited dry effort is impeccably balanced, lengthy, and a perfect match for rich seafood courses" (Wine Advocate, Dec '09). The nose is exotic, lush and spicy. Perfumed flavours with hazel and cashew nuts emerge, very typical of Roussanne. It has a very long finish, with tropical fruits, pear and a touch of kernel, finishing with a rich mouth filling texture, mineral flavours and a balanced acidity.

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