2021 Giaconda Estate Vineyard Pinot Noir

Established in 1982 by Rick Kinzbrunner, Giaconda Vineyard has since become one of the most sought-after producers in Australia. The property is now devoted solely to Chardonnay, Pinot Noir and Shiraz, with a separate planting of Nebbiolo in the township of Red Hill. Red wines see extended maceration on skins to develop finer tannins, with maturation taking place in French Oak barrels for up to 24 months. The wines are only ever moved via gravity or gas, retaining all the pristine fruit that they work so hard to produce in the winery and the vineyard.
The 2021 vintage marks a departure for Giaconda, introducing a fresh winemaking approach and style characterized by more depth and tannin, resulting in a heightened level of complexity and refinement on the palate. Primarily sourced from a small vineyard section established a decade ago, nestled in a notably cooler corner where the Pinot Noir, particularly the MV6 clone, thrives exceptionally.
Alc. 13.8%

Other Reviews....
What an entrancing wine, a marriage of power and finesse, not to mention beauty. Deep, bright crimson. Elevated rose petals, rosehip, plum, maraschino cherry, cranberry, tomato leaf and thyme perfume. The melding of concentrated fruit, gently spiced oak, lacy, fine tannins and lifted herbals with the kind of natural balance that stems from the vineyard's gravel soils offers a truly memorable wine experience. Astonishing. Drink 2023 - 2036.
98 Points
Jeni Port - Halliday's Australian Wine Companion

The 2021 Estate Vineyard Pinot Noir is a journey; at this early stage, it's a wine of several parts. First, it is aromatically sweet and creamy, with hints of strawberry, red cherry, cherry blossom and milk chocolate. In the mouth, the wine is savory, structural and silky. While the red fruit dominates, this is clearly a wine of complexity and svelte power—it is long and extended in the mouth, with sinewy tannins that hold the fruit, the acidity and the fine texture together as one. This is a very good Pinot Noir—seriously layered, fine, spicy. 13.8% alcohol.
"Grown in gravel clay soil, in the foothills of the Victorian Alps." The drinking window may be conservative here. It fermented in concrete vats, before being basket pressed to French oak for up to two years of aging in the subterranean, gravity-flow cellar onsite in Beechworth, Victoria. Drink 2023 - 2043
96 Points
Erin Larkin - Robert Parker's Wine Advocate