2022 Giaconda Estate Vineyard Roussanne

Established in 1982 by Rick Kinzbrunner, Giaconda Vineyard has since become one of the most sought-after producers in Australia. 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. A new site dedicated to Roussanne on the Giaconda amphitheatre block enhances the wine's minerality with intense, exotic fruit flavors. Expect a rich mouthfeel combined with a refreshing acidity and wet stone character.

Other Reviews....
Let's hear it for roussanne! The under-rated brilliance of the grape in Australia is surely finally put to rest with this stunning '22 release. Yes, it's that good. Pear, beeswax, apple, yellow peach aromas warmly imbued with a spiced apple richness. There's a real sense of class with roussanne's deeper fruit and oak notes (brioche, beeswax, pear, apple) beautifully lifted by acacia and jasmine florals and spice. Takes you on a journey to the heart of roussanne with fragrance, texture, flavour and length aplenty. Drink 2024 - 2036.
96 Points
Jeni Port - Halliday's Australian Wine Companion

The 2022 Estate Vineyard Roussanne marks the inaugural release of this cuvee, and it is evident upon tasting the wine that it is a worthy addition to the Estate Vineyard range. Somewhat golden in the glass and leading with an incredibly spicy nose, there is white pear and gum leaves, a hint of the "Giaconda campfire" character (big fan of it), cracked fennel seeds and green apple skins, with white pepper and layers of brine. On the palate, the true nature of Roussanne is revealed; it is waxy and wide, texturally plump and a little chewy, with layered phenolics and lashings of flavor. The acidity is tight and laces the finish into a tight spear of tension and complexity. This is a brilliant wine, one of the very best Roussannes that Australia has to offer the world of wine.
96 Points
Erin Larkin - Robert Parker's Wine Advocate

Oh, this is rich and viscous and slippery, all the crunchy nut cornflakes, mint, almond paste, lemon oil, toasted peanuts, glycerol and oomph, but with a good cut of pineapple acidity, so much gloss and glide, so much flavour, that it feels like Roussanne turned up to eleven. Mint and honey, with a bold and spicy finish of excellent length. Almost a sage and hazelnut butter thing in the aftertaste. A lot of wine. Very good too, though it needs something like truffle studded roast chicken to show its best side, though maybe it’s also a meal in itself? Drink 2024 - 2030.
94 Points
Gary Walsh - The Wine Front