From the Apple Isle comes this delicious traditional methode champenoise with a
light gold colour and fine bead. Its bouquet has aromas of cream, nuts, honey and
toast; its finish is dry and clean. It also has a ‘vigorous mousse,’ which is wine
speak for lots of lovely bubbles.
Around: A$32.
Naren Young- Jetstar Inflight Magazine,
April/ May 2006

Floral and toasty with a beautiful subtle yeast influence. This is a classy wine of
great style and elegance from Tasmania. Less austere than the vintage version
and delightfully drinkable.
Ray Jordan- The West Australian,
22nd December 2005

Indulge Yourself. Stefano Lubiana’s Tassie bubblies are among the best of the
Apple Isles growing number of fine sparkling wines. The NV almost has a French
accent. Very slightly pink, it’s full of patisserie-like, yeasty and nutty characters,
and appley fruit, all very rich, complex and dry. Excellent. Ageing: no
Food Ideas: little savoury pastries, chicken liver mousse or brioche
Stockists include: auscellardoor.com.au, South Melbourne,
David Jones, City
Rating: HHHHH
Epicure Uncorked
The Age, Tuesday 24 May 2005
Ralph Kyte-Powell

“ The colour is faintly pink and the bouquet is a complex mix of smoke, brioche and
Vegemite, with substantial age. It’s rich and satisfying in the mouth, dry and clean
to finish. More weight than delicacy, and good balance. Best within two years.”
Food: Mushroom Pastries
Stockists: David Jones Food and Wine Department, Sydney City
The Sydney Morning Herald, 1 February 2005
Put to the test – Six top Drops
Huon Hook

Rating 93
Complex, yet very refined and elegant; long
but precise; crystal bright finish
James Halliday -
Australian Wine Companion 2006

An amazingly complex group of flavours, many from it from its age. Stock found it
“nicely assembled, with a gentle, even texture,” and Otton “very complex with
smoked almond and truffle. It’s big, rich and flavoursome.” Hooke found the cheesy
malolactic flavours overdone. For all its flavour, the wine is surprisingly fine, with
balanced acidity and a dry finish. As an aperitif, it would match very flavoursome
nibbles but would be better drunk during a meal.
Mixed Panel- Gourmet Traveller Wine,
December/ January 2005/2006

While major players BRL Hardy, Chandon
and Yalumba have been making using a splash of Tasmanian grown fruit in their
sparklers, Steve Lubiana is one of the talented locals (along with Claude Radenti at
Freycinet) who has proved big isn’t always best. A delicious, intricate wine revealing
gentle cashew, creamy biscotti with good length.
MF Jameson- Gourmet Traveller Wine,
December/January 2005/2006

Steve and Monique Lubiana made sparkling wine for a number of reasons, but
there’s also a personal preference involved. “We like drinking good sparkling wine,
so I may as well make it myself,” admits Steve. The results have been gratifying, with
the ’95 Brut winning glowing reviews. The ’98 is richer and less restrained than the
’ 95 – wheat gold revealing freshly baked bread and gentle cashew aromas.
Complex, with biscotti and buttery notes leading to a dry, persistent finish.”
94 Points, 5 Stars HHHHH
Australian Gourmet Traveller Wine,
Summer (November) 2004

“This Tassie producer makes an exceptional range of wines and his sparkling
offerings are without doubt among the best in the land. This beauty is worth a
serious look.”
The West Australian, 2 December 2004
Ray Jordan

“A classy bubble from Southern Tasmania, this shows baked apple and nutty
characters with some creaminess on the nose and palate and a crisp finish. Enjoy
it with smoked salmon or oysters or just by itself at Christmas or New Years
celebrations or cellar for a year or two for extra complexity.”
The Brisbane Courier Mail,
18 December 2004
Mike Frost