If anybody in the state of Victoria can boast a first rate track record, it is Rick Kinzbrunner of Giaconda, a winery...Read more...
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Food Pairings for Giaconda Roussanne Ovens Valley Aeolia
External Reviews for Giaconda Roussanne Ovens Valley Aeolia
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.
Spicy Salmon & Avocado Tower
Coconut Rice Sweet Potato Cheesecake
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