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GIACONDA Nantua Les Deux Chardonnay, Beechworth 2017

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GIACONDA Nantua Les Deux Chardonnay, Beechworth 2017 GIACONDA Nantua Les Deux Chardonnay, Beechworth 2017

GIACONDA Nantua Les Deux Chardonnay, Beechworth 2017

<p><strong>GIACONDA Nantua Les Deux Chardonnay, Beechworth</strong></p> <p>Giaconda wines are hand-crafted according to what is basically a natural winemaking process. This means indigenous yeasts are employed for fermentation, natural bacteria for malolactic fermentation, French oak barrel ageing, minimal sulphur additions, and no filtration before bottling.</p> <p>The Giaconda winery, barrel maturation cave and bottling facility are all set up for gravity flow. This means the wines are very rarely pumped or manipulated mechanically – rather they are gently moved by gravity or gas pressure.</p> <p style="margin: 30px 0; padding: 25px 40px; font-size: 20px; line-height: 33px; font-family: Cambria, 'Hoefler Text', 'Liberation Serif', Times, 'Times New Roman', serif; color: #000000; border-top: 1px solid #cccccc; border-bottom: 1px solid #cccccc;" class="pull-quote"><em>‘Winemaking should be subtle and always seek balance – it should never seek to dominate the terroir or characteristics of any given vintage’.</em><br><strong>- Rick Kinzbrunner</strong></p> <p>In the case of Chardonnay, our fruit is hand-picked, lightly crushed and then basket pressed before being transferred to French oak barrels (approximately 30% new) for fermentation and ageing.</p> <p>Our wines are aged in French oak for almost two years – deep underground in the granite maturation cave. This cave offers optimal conditions for fermentation and ageing with a stable temperature of 16 degrees centigrade and naturally high humidity all year round.</p>
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GIACONDA Nantua Les Deux Chardonnay, Beechworth

Giaconda wines are hand-crafted according to what is basically a natural winemaking process. This means indigenous yeasts are employed for fermentation, natural bacteria for malolactic fermentation, French oak barrel ageing, minimal sulphur additions, and no filtration before bottling.

The Giaconda winery, barrel maturation cave and bottling facility are all set up for gravity flow. This means the wines are very rarely pumped or manipulated mechanically – rather they are gently moved by gravity or gas pressure.

‘Winemaking should be subtle and always seek balance – it should never seek to dominate the terroir or characteristics of any given vintage’.
- Rick Kinzbrunner

In the case of Chardonnay, our fruit is hand-picked, lightly crushed and then basket pressed before being transferred to French oak barrels (approximately 30% new) for fermentation and ageing.

Our wines are aged in French oak for almost two years – deep underground in the granite maturation cave. This cave offers optimal conditions for fermentation and ageing with a stable temperature of 16 degrees centigrade and naturally high humidity all year round.

  • Style: Chardonnay
  • Vintage: 2017
  • Region: Beechworth
  • Code: GNLDC
  • Varietal: Chardonnay
  • Country: Australia

Region Beechworth

Beechworth

Located in the foothills of the Victorian Alps, Beechworth is a small cool climate region with high continentality. The vineyards enjoy a large number of sunshine hours and are generally planted at altitudes of 400m. A variety of soil types are found with the two dominant ones being ancient sandstone gravel and clay and granitic loams over decomposed gravels and clays. While north or north-easterly slopes are generally favoured, the best sites are located away from higher altitude, cold-air drainage channels, with the risk of frost high in both spring and autumn. Restricted water availability means most vineyards are dry-grown. A region of small boutique producers, Beechworth is best known for premium Chardonnay, Shiraz and Pinot Noir, although plantings of Italian varieties including Sangiovese and Nebbiolo also show great promise.

Winery GIACONDA

A mechanical engineer who spent 10 years winemaking in New Zealand, Europe and California before settling down in Australia, Rick Kinzbrunner established the Giaconda vineyard near Brown Brother’s old Everton Hills Vineyard. The vineyard, located in a small valley, is minute and planted at an altitude of 400 metres. The low yielding vines are planted unusually on south facing slopes to avoid the full impact of the sun. The lean mineralized granitic loams over decomposed gravel and clay allow both sustained water release and naturally regulated vines. Kinzbrunner is an instinctive winemaker who rolls with the personality and variations of vintage. His attention to detail and astonishing mastery of barrel work brings an extra dimension to his Chardonnay. Rick Kinzbrunner’s beguilingly ethereal Giaconda Estate Vineyard Chardonnay has emerged as one of Australia’s great wines, capturing the soul of the Beechworth landscape and the character of an exceptional vineyard site.
ABN: 13 133 179 656
© Langton’s Fine Wine
ABN: 13 133 179 656 New South Wales: Liquor Act 2007. It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. License Number: LIQP770010303 Victoria: Victoria Liquor Control Reform Act 1998: It is an offence to supply alcohol to a person under the age of 18 years (Penalty exceeds $17,000), for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $700). License Number: 32055289