"The 2005 Chardonnay Estate was barrel fermented with native yeasts in French oak, 50% new, where it remained for 18 months. The wine was bottled unfiltered. Medium gold-colored, it delivers aromas of mineral, spice box, baked apple, poached pear, and tropical notes. Medium to full-bodied, it is layered and rich with intense flavors, superb depth and a very long finish. It will evolve for several years and drink well for a decade.

Giaconda, founded by Rick Kinzbrunner, released its first wines in 1987. The winery and vineyards are located in Beechworth in northeastern Victoria."  95 points, Jay Miller, Robert Parker's The Wine Advocate, Oct. 2007.

"A typically complex but possibly quite evolved chardonnay with a very developed colour and a smoky, mineral and reductive bouquet of charcuterie, matchstick, honeydew melon and lime. It’s unctuous and richly fruited, with deep, lingering flavours of grapefruit, melon and cumquat backed by suggestions of smoked ham and bacon, finishing long and tangy, with lime juice and lemony acids. (Beechworth, 18.6/95, drink 2010-2013)."  Jeremy Oliver, jeremyoliver.com.au, 06.20.07.

"A group of us got together to benchmark Chardonnays. All wines are served blind. This time the spotlight was on the 2005 vintage although some French wines from 2004 snuck in along with a couple of Aussie benchmarks such as the Giaconda. This wine was a highlight for me, it looked great, pity we only had a single bottle. I am aware that some winoramista are over this style, but I love it..."  94 pts, Winorama.com.au, Feb. 07.

"Rich in texture, with spicy, peppery overtones to the creamy pineapple flavors, hinting at walnut on the finish. Drink now through 2010. 25 cases imported. –HS"  The Wine Spectator, Web Only Issue 2007.