2019 Giaconda Estate Vineyard Pinot Noir 750ml

Overview

Giaconda’s Estate Vineyard Pinot Noir is a compelling expression of Beechworth Pinot Noir, combining fragrant red fruit, savoury complexity and finely structured tannins. The 2019 vintage is fresh, lithe and built for extended cellaring, with the producer specifically highlighting the rewards of patient bottle ageing.

Producer Tasting Notes

Giaconda describes the 2019 vintage: “Crimson in hue. A multifaceted bouquet of red fruits; raspberries, cherries and strawberries then roasted beets tied together by cola, briar and undergrowth notes. Lithe, fresh and long on the palate, the spicy oak combines with the red fruits to give a fine structure that augments elegant fruit and stem tannins. This wine is destined for the long haul, it doesn’t want to be rushed. Time served ageing this wine in bottle will ensure a glorious outcome and patience will be well rewarded.”

Critic Reviews

95/100 — Jeni Port, Halliday Wine Companion
“Hand-picked fruit, destemmed, with a whole-bunch component (30%). Fermentation in open-top concrete tank, cold soak (5 days), maceration on skins (2-3 weeks), matured 18 months in French oak (25% new). The first rule of business is to decant or apply some air to this tightly coiled youngster, or approach it a day after opening. The reward is a fully expressive wine that reaches some impressive heights. Makes it look easy. Fresh thyme, orange rind, violet and dark red-berried scents mingle with more earthy notes. Presents an inner strength, a solid core of deep, dark fruits, exotic spice and a lingering line of herbal notes as it works its way into your senses. Sapid, fine tannins aplenty. A study in power and concentration.”
Published 27 October 2021

93/100 — Jasper Morris, Inside Burgundy
Tasted April 2024

Specifications

• Vintage: 2019
• Producer: Giaconda Vineyard & Winery
• Wine: Estate Vineyard Pinot Noir
• Grape Variety: Pinot Noir
• Region: Beechworth, Victoria, Australia
• Alcohol: 13.8%
• Harvest: Hand picked
• Whole Bunch: 30%
• Fermentation: Open-top concrete tank
• Cold Soak: 5 days
• Skin Contact: 2–3 weeks
• Maturation: 18 months in French oak, 25% new
• Cellaring: 3–12 years (Producer)
• Halliday Drinking Window: 2021–2035