"Incredibly complex bouquet offers grand cru Burgundy notes of stone fruits, melon, honey, iodine, licorice, minerals, smoked meat and jasmine; this could pass for a ripe Corton-Charlemagne. Then rich, broad and almost painfully concentrated, showing a range of orchard and citrus fruit flavors, superb minerality and amazing depth. The finish is a seemingly endless display of power, concentration and breadth of flavor. This will be hard to find (there are just 180 bottles for the U.S.!) and it's far from cheap, but you'd pay two or three times as much for comparable character from Burgundy." 95 points, Josh Raynolds, Stephen Tanzer's International Wine Cellar, Jul/Aug 06.

"Stylistically, perhaps, this wine has more to do with Puligny than the more Meursault-like vintages of the past. Its lightly smoky and floral aromas of grapefruit and lemon rind, honeysuckle and nougat reveal mineral undertones of wet stones and meaty suggestions of leesy complexity. Typically concentrated, long, creamy and effortlessly smooth, the elegant and almost fluffy palate delivers deep flavours of peach, nectarine, melon and grapefruit with a slightly brassy and candied aspect. It finishes long, savoury and harmonious, with perhaps a shade more development than expected."  93 pts, Jeremy Oliver's On Wine, 06-23-06.

"Tasted just prior to bottling, the 2004 Chardonnay looks to be spectacular. A gorgeously rich, full-bodied, complex effort, it exhibits plenty of peach, buttered citrus, and orange blossom characteristics along with extraordinary richness, layers of flavor, and a honeyed complexity. This strikingly dramatic Chardonnay should drink well for 2-3 years.
 
One of Victoria’s most brilliant wineries, Giaconda is fashioning hand-crafted, singular wines that are not only gorgeous to smell and taste, but innovative in both their blends and stylistic orientations. They combine the elegance and complexity of Europe, with the sensationally ripe fruit of Australia. Winemaker Rick Kinzbrunner studied at the University of California Davis and also apprenticed at Matanzas Creek, Simi, Stags Leap, and with Christian Moueix in Pomerol."  (91-94 pts), Robert Parker's The Wine Advocate, Oct. 2005.