Giaconda vineyard was established by Rick Kinzbrunner, a mechanical engineer who became interested in wine in the early 1970's. Rick then spent the next ten years working in the industry, travelling and following his passion for wine. 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.
After returning to Australia in 1980 to take up a position as assistant winemaker at Brown Brothers in Milawa, Rick purchased land in the nearby Beechworth wine region - at the foothills of the beautiful North-East Victorian Alps. Planting commenced in 1982 and the property is now devoted solely to Chardonnay, Pinot Noir and Shiraz. A separate planting of Nebbiolo has also been established close to the Beechworth township at Red Hill.
Giaconda age their wines in French oak for almost two years - deep underground in a granite maturation cave. The cave offers optimal conditions for fermentation and ageing with a stable temperature of 16 degrees centigrade and naturally high humidity all year round. The total area under vines at the Giaconda Estate Vineyard is only 4 hectares, producing approximately 2,500 dozen bottles.