The name selected by Rick to reflect the windy environment of the vineyards is derived from the Aeolian Harp (wind instrument) and the Greek God of Winds - Aeolus. Aeolia was the ancient name for the coastal region of northwestern Asia Minor (now Turkey). It was made up of a group of cities founded by the Aeolians c.1100 BC
Made from 100% Roussanne (from the Nantua and Warner vineyards) this enigmatic white Rhone variety in not prolifically planted in Australia. It offers challenges to the grower and winemaker, often late ripening and prone to low yields. Seldom made as a single variety it is usually blended with Marsanne. Since the first vintage in 2000 Aeolia has earned praise from wine critics and consumers for its innovative style and is now one of our most sort after wines.
Aeolia is made in the classic style - wild yeast barrel fermentation with some new wood and now for the first time bottled with screwcap closures.
Tasting Note - 2004 GIACONDA 'AEOLIA'
Nose of spice, honey and herbs; a touch of French garrigue. Merging into rich and complex fruit with exotic perfumed flavours of hazel and cashew nuts. Impressive mouth filling flavours of tropical fruits, pears with mineral undertones. Creamy, lush, long finish with balanced acidity. Our most complex Roussanne to date.
A long, tight and minerally roussanne with a delicate musky perfume that opens to reveal nuances of smoked meats, spices and creamy leesy undertones. Its sweet core of tangy fruit eases into its long, fleshy mid palate, leaving a lasting impression of vivaciousness and minerality. Lovely shape and harmony. (Beechworth, $55 retail, approx., 18.5/94, drink 2006-2009+) Jeremy Oliver
