This week I have been introduced to a few Aussie essentials…oysters, lobster and an icon wine – Giaconda Chardonnay.
While this all sounds very lavish I picked up the fresh seafood at the local market for an unbelievable price, particularly on the lobster. An interesting trend here I’m rapidly learning more and more about is the issues with China and trade for Australia, caught between the cross-hairs with the US/ China political tension. It’s severely impacting the wine industry where in late March China announced steep tariffs of over 200% on Australian wine imports essentially pricing them out of the market there. Other markets and particularly lobsters have also been affected, where China accounted for 96% of Aus exports of lobster until Beijing imposed a ban on all Australian lobster imports. While this means the price of lobster has dramatically depreciated here, and lucky me gets to enjoy it, it spells out some troubled times ahead for many export markets here.
But the fresh seafood was a real treat and truly delicious. The oysters were enormous and so fresh – these were Tasmanian Bay of Fires Oysters, typically larger and creamier than mainland and they certainly were.
These delicious delicacies paired beautifully with an Aussie icon, Giaconda. It is a highly sought after wine that sells out almost as soon as it is released. The limited release made even more so by the fact that Giaconda was sadly impacted by the bushfires in 2020 so no wine was able to be made due to the fear of smoke taint.
Giaconda have been making fine wine since 1985, based in regional Victoria, the estate vineyard is now fully certified organic. They are at an altitude of 400+ metres and plant their Chardonnay on a relatively cool south-facing slope which helps to slow down the ripening process to create greater flavour complexity. I drank the 2019 vintage which was pure gold in colour, on initially pouring a glass I was hit by the fiery oak on the nose – almost flinty matches – but this soon mellowed and gave way to the lovely classic stone fruits (peach, nectarine) and citrus notes with the hint of oak in the background that lets you know there’s going to be some delicious complexity. On tasting it didn’t disappoint, layers of fruit with good mineral acidity but it just melts in your mouth with the smooth oak backdrop.
Visits are by appointment only and you pretty much have to be on their mailing list to get a look in on their vintage releases, but surely that all adds to the allure? Another one for my wishlist…