Giaconda was established by Rick Kinzbrunner, a mechanical engineer, in the Beechworth, Victoria, Australia in 1982. They have 4 hectares planted with Chardonnay, Pinot Noir, Shiraz and a little Nebbiolo. Since 2018, their vineyards are certified organic by the Bio Dynamic Research Institute. The total annual production is around 2500 cases. Their flagship wine is their Estate Vineyard Chardonnay which critic James Halliday has said, “It's so difficult to avoid comparisons with Montrachet, except to say both have profoundly deep and long palates. Of course, there's high-quality French oak and the requisite acidity to freshen the finish, but the ultimate quality lies in the freakish length of the wine.” Giaconda has both a five-red-star winery rating from James and two of their wines the Chardonnay and the Warner Vineyard Shiraz are on the Langton’s Classification of Australian Wines. The Chardonnay is one of 22 wines with an ‘Exceptional’ rating and the Shiraz is one of 68 wines with an ‘Excellent’ rating. Because of the tiny production and high demand, they are always on allocation. They did not make any wine in 2020 due to the Australian bushfires, therefore there will be shortage of wines in over the next two years.