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Cellarit Wine & Storage Australia AUD 154.90 750ml
USD $
The Wine Cellar, IL USD 95.99 750ml

Giaconda Shiraz Beechworth 2002

Winemaker's Notes:

As long as the vintages remain kind you can expect to see a continual upward progression with the Warner vineyard shiraz. Graeme Warner's tireless efforts in the vineyard have the vines working efficiently so that the fruit is fully ripe without excessively high alcohol. The wine has more complexity, power and finesse than the 2001. A combination of high maintenance viticulture and intelligent wine making. Deeply coloured almost black, blackberries, earthy characters, roasted meats, a bit of reduction in the background and a lick of vanilla, black pepper and a seductive flinty graphite-like aroma. Amazingly different! The palate has tremendous richness, but the tensile graphite-like structure keeps the wine focused. Like the bouquet, the palate is an explosion of flavours, blackberries, leather, spices, vanilla, a snippet of toasty oak, black pepper as a seasoning all fluently pulled together by the fine grained tannins and cleansing acidity. There is little doubt Rick has headed off in a direction of his own with the desire to pursue intensity and graphite-like characters that are the hallmark of truly great Cote Roties. It's not about overtly peppery characters - it's all about refined power with a subtext of succulent fruit held in check. An incredibly fine savoury tannin profile. Ripeness without sweetness is the goal.

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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

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As long as the vintages remain kind you can expect to see a continual upward progression with the Warner vineyard shiraz. Graeme Warner's tireless efforts in the vineyard have the vines working efficiently so that the fruit is fully ripe without excessively high alcohol. The wine has more complexity, power and finesse than the 2001. A combination of high maintenance viticulture and intelligent wine making. Deeply coloured almost black, blackberries, earthy characters, roasted meats, a bit of reduction in the background and a lick of vanilla, black pepper and a seductive flinty graphite-like aroma. Amazingly different! The palate has tremendous richness, but the tensile graphite-like structure keeps the wine focused. Like the bouquet, the palate is an explosion of flavours, blackberries, leather, spices, vanilla, a snippet of toasty oak, black pepper as a seasoning all fluently pulled together by the fine grained tannins and cleansing acidity. There is little doubt Rick has headed off in a direction of his own with the desire to pursue intensity and graphite-like characters that are the hallmark of truly great Cote Roties. It's not about overtly peppery characters - it's all about refined power with a subtext of succulent fruit held in check. An incredibly fine savoury tannin profile. Ripeness without sweetness is the goal.

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