Stefano Lubiana Back Vintage Biodynamic Riesling biodynamic
Our first plot of Riesling was planted in 1995. Located on the right hand side of the entrance to our vineyard just past our ‘Monet’ pond. Here we have .2 of a hectare, with a second planting opposite the winery of .6 of a hectare, which was planted in 2006.
Of the 60 different Riesling clones available to plant our vineyards are a mixture of about 10 different clones developed by the Geisenheim Institute, based in Germany.
Steve’s father, Mario, was a very keen connoisseur of Riesling. Under his Lubiana Wines brand, he made ‘Rhine’ Riesling for decades in South Australia’s Riverland. Of course ‘Rhine’ is a Geographical Indicator so only winemakers in the Rhine Valley, Germany are now only allowed to use the word ‘Rhine’ on their labels.
Stefano Lubiana Wines is set on a hillside, 100-150m above sea level, with rows planted to a North/South orientation. Our site can be very windy, more so around the equinoxes. Given the exposed site and its elevation, the decision to plant Riesling rested with its reputation for handling the wind and for setting fruit even in difficult, drizzly years. We now know how to reduce climatic impact in our vineyard. Since we implement organics/biodynamic systems. Our use of manures, composts to the exclusion of the use of synthetic (artificial) fertilizers, pesticides and herbicides on our soils. The vines have strengthened their immunity and built resilience. This fortifies the vines in difficult climatic conditions.
Two standout Rieslings at that time, pre 1995, were Moorilla & Meadowbank both grown in the Derwent Valley. Based on those wines Steve took an educated risk believing Riesling would make a very good fit for our site and the rest, as they say, is history.
There are many famous Riesling growing regions around the world. Tasmania produces Rieslings of equal, if not higher quality. We produce Rieslings that are highly perfumed with unmatched balanced natural acid. Our style shows tons of middleweight texture and they finish with an ultra soft, refreshing mouth-feel.
Riesling made at Stefano Lubiana is always hand picked, sometimes whole-bunch pressed, sometimes crushed first, depending on the season. Chilled overnight and then racked before inoculation, with a cold long ferment ensuing. These days a portion is matured in seasoned foudres on extended lees before bottling 9 months after harvest.
Here is the vertical tasting notes by Steve & Christopher 26/8/21
2017 Riesling Biodynamic - Field flowers on the nose. Think chamomile, daisies, Iris. The pallet has a mix of lemon and oranges topped with a little syrup/icing sugar and long dry refreshing finish.
2015 Riesling Biodynamic - Lemon rind bounces from the glass, sherbet melon with a creamy texture lime citrus finish.
2013 Riesling Biodynamic - Honey, ice tea and lanolin on the nose. The texture is glossy and the palate features honey straw and musk finishing with racy acid and great palate length.
Oysters is an excellent food pairing for these perfectly aged Rieslings.