An intense medium body wine with an elegant finish. Displaying flavours of plum and blackberry with spicy aromas.

Our dolcetto shiraz is a racy wine with sweet fruit, bright and lively with long acid finish, and light but firm tannins. This will give your salami and cheese platter, a fine run for its money.

The unique and beautiful Warner Vineyard Shiraz further illustrates Beechworth's position as one of Australia's new classic wine regions. The Warner Vineyard is planted on decomposed granitic soils overlying a clay base. Vinification in "open-top wood" or concrete tanks takes place in three separate cuvees of equal volume; one is co-fermented with up to 5% Roussanne. Maturation takes place in new (40%) and wine-seasoned barriques.

This wine is a classic cool climate style, displaying dark fruits and pepper balanced by an intense and structured palate.

A distinctly lighter and more savoury style with a wonderful lifted aroma of red fruit and dried herbs. Well balanced with lively acidity and fruit coupled with just a hint of oak.

This Shiraz is deep, generous and well balanced. It has a smooth, supple but rich and powerful palate. It has shy blackberry and blackcurrant aromas with a whiff of liquorice and aniseed combined with a very savoury palate and hints of oak spice. It has a seasoning of well-integrated French oak that is perfectly balanced with fruit that is well able to handle it.

A unique style with body and structure, loosely inspired by the famed Tavel rosé of Provence, but lighter. 100% Shiraz fruit that has had skin contact for several hours to develop the gorgeous pink hue, reminiscent of quince jelly. The 2019 Rosé has a distinct nose of strawberries evoking the joys of the warmer months. The palate is full, textural and expressive, allowing food pairing, or simply enjoying on a sunny day with friends. Food & Wine Matching Barbecues, grilled pork sausages, fish, chicken or just enjoy with great company. Cellaring Drink now, best enjoyed chilled.

The 2015 Elura Shiraz offers gentle, medium-weight palate with a charry oak overlay. Long, slow ripening period and cool fermentation with 20% whole bunches. Gentle basket pressing followed by 24 months in French oak.

Produced using equal portions of whole bunch and destemmed fruit along with indigenous yeasts and minimalist wine making techniques of pump overs and aerations reducing to irregular pumch down in a combination of new and aged French oak. MLF was undertaken in barrel and the wine was left on full lees for approx. 14 months before racking and bottling unfiltered and unfinned.

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 (namely Stag's Leap, Simi and Matanzas Creek). In Europe he worked for the Moueix group in Bordeaux, co-owner of the fabled Chateau Petrus.