We are delighted to have been invited by Jeremy Oliver to participate in Lizard Island’s inaugural Food and Wine Event. To take place over five days between May 17-21 2016, this event will cement Lizard Island’s return to the pinnacle of Australia’s luxury resorts following a $50 million refurbishment.
Giaconda is one of just two wine producers invited to participate, the other being Champagne Krug. Together, our wines will figure in an extraordinary series of culinary experiences created by a team of chefs including Lizard Island’s Executive Chef Mark Jensen, international guest chef Rick Moonen and one of Australia’s leading Master Chefs in Markus Werner.
Back vintages of Giaconda wines will feature strongly in the Grass and Grain dinner prepared by Markus Werner and contribute to the From the Sea dinner by Rick Moonen. We also feature in the selection of Australia’s Finest 10 Wines as chosen by Jeremy Oliver for the final degustation dinner, which each of the three chefs is contributing towards. Our current and recent vintage Giaconda wines will also feature in a masterclass presented by myself and Jeremy Oliver.
We would be delighted to welcome you at Lizard Island’s Food and Wine Event. Please click the following link for a full set of details, itinerary and booking information.
Rick Kinzbrunner
Wine Ark Top 50 Collected Wines
22 August 2016New entries into the top 50 on the list include Giaconda Chardonnay from Beechworth (up 32 places).
There has been a notable increase in the volume of Chardonnay being cellared. Campbell Mattinson, publisher and wine writer, remarked “Peering into the treasure chests of Australian wine collectors is always a fascinating exercise. It’s not just informative; it helps ground us all. For all the talk, for instance, of new Australian styles, two of the biggest (upward) movers on the collector list are Lake’s Folly Chardonnay and Giaconda Chardonnay, both invariably made in a fuller style. Australian wine collectors listen and learn but ultimately think for themselves. That’s why we crave these lists. They keep things real. The chattering folk can say whatever they want; this is what’s actually happening.”