We love to notice and mark the changing of seasons, the sighting of a new birds' nest, or our unceasing wonder at the seamless enrichment that biodynamic viticulture provides our pristine environment. Working in rhythm with nature ensures we're vigilant in the vineyard, and follow that attention to detail through to the winery and the table. As fifth and sixth generation winegrowers, we value family, tradition and progression, and we hope our stories strike a chord with you – hopefully so much that we're lucky enough to one day hear yours.
Steve and Monique Lubiana.
Some of you will have purchased and will be enjoying our recently released ‘premium’ biodynamic Primavera Pinot Noir & Chardonnay wines, our ‘iconic’ Sasso Pinot Noir. The time is now ripe to release our biodynamic ‘flagship’ 2020 Estate Pinot Noir & Chardonnay wines.
These two varieties are known as the Queen of whites and the King of reds. The excellent 2019-20 growing season has produced wines of outstanding quality. Viticulture for these wines is very similar to previous vintages. Low yields in the vicinity of 5 tonnes/ha with good strong canopies ensuring the fruit slowly ripens in a stress free environment.
In vintage 2020 slight changes to winemaking were made to include more whole bunches for the pinot noir introducing more aromatics to the nose and more fruit to the front palate. For the chardonnay we have bumped up the percentage of small format new oak a little and introduced a new Burgundian cooper from the Rully region. The oak providing some subtle complexity that marries well with our fruit. These small changes have resulted in a deepening of the palate whilst maintaining minierality and a linear acid profile. Otherwise, all other quality profiles remain in place.
We have been making Chardonnay & Pinot Noir at our Granton vineyard since 1993. The excitement, thrills & spills have never diminished as we strive for authentic terroir driven wines.
The beauty of making the same wine from the same fruit for over 30 years means the relationship between the winemaker and the terroir is very close. The winemaker is constantly learning and responding to what the terroir is expressing through the fruit leading to one outcome, well-balanced wines that are faithful to their sense of place.
2020 Estate Pinot Noir biodynamic is aromatic on the nose, a combination of cherry blossom and the smell of the forest after rain. More complexity will show with maturation. The palate is rich and perfectly balanced between fruit sweetness and tannin grip. The length of the wine persists and the finish is dry.
2020 Estate Chardonnay biodynamic is equally as lovely as the pinot noir. It has a bouquet of meal, sherbet & lemon blossom and a soft scent of spice from well-matched new oak. The palate is rich, creamy and intense with a tight long finish.
2020 Sasso Pinot Noir, 26 dozen, and 1999 Prestige Brut, 8 dozen.
Thinking of these two wines, the first noteworthy detail is these are definitely status wines. Two icons of the highly desirable and respected, Stefano Lubiana Wine’s brand. They both speak of place, the environment in which they were grown and vinified or as the French say, Terroir, and both radiate precision, clarity and tension.
The 1999 Prestige Brut has had the luxury of decades to evolve, slowly unveiling its inner components that have now settled in to a well-formed dramatic sparkling wine. Maturation at this level is not common amongst the sparkling wines produced in Australia. Testament to the decision and foresight of Steve & Monique to swim against the tide and relocate their wine business from South Australia to Tasmania. Proof that Tasmania, with it coolest of climates and chalky soils, can produce stars of the highest calibre. Speaking of stars, they have aligned to deliver 1999 Prestige a one of a kind sparkling wine. Very few Australian Sparkling wine makers can claim to match this standard. A wine that will be appreciated amongst the most discerning connoisseurs and a potential worthy adversary to the best sparkling wine that Champagne can produce!
Enjoy with caviar dip, oysters natural, or a cheese soufflé.
2017 was the most recent release of the Sasso Pinot Noir produced at Stefano Lubiana. So it is with much pomp and ceremony that we release the 2020 Sasso Pinot Noir. It will delight its admirers to no end with its velvety blend of dark cherries and subtle spice. A satisfier to all the senses, especially to the eyes with its dark rich crimson red, to the palate with the sensation of silky rich chocolate and, to the nose, a bouquet of the sweetest smelling reddest roses. It would not be out of place in the company of some of Burgundy’s finest Pinot Noirs.
Here is wine where no amount of expense has been spared in yield reduction, oak selection and deployment, winemaking expertise and experience and very importantly a luxurious maturation. A lucky and prized parcel of wine that has enjoyed the loving care, attention and consideration of its maker.
Try this exceptional Pinot Noir with crispy roast duck, Wagyu beef or a burnt butter sage gnocchi.
2020 Riesling Biodynamic
Rieslings grown in Tasmania are framed with endless racy acid, a consequence of very cool nights that blanket the most southern landscapes of our magnificent country.
The 2020 growing season was dry, warm, and mild. Ripening fruit beyond perfect, swelling its aromas of mandarin, orange blossom, lemon curd and musk-sticks. For many years we’ve worked hard in the vineyard to grow greater/taller Riesling canopies that protect bunches from the sun, ensuing reduced phenolics whilst promoting pretty aromas and palate textures of chalk, soft juiciness, and silky light tannins.
Grapes are always picked in the cool of the morning, pressed and the juice then fermented in large format oak. The wine is left on lees for an extended period to gather even more flavour & complexity, at the same time tempering angles and presenting layers of tannins. Bottle aging is for many months, relaxing its core without corrupting its cellaring potential. This is the final step before release.
Steve’s favourite food pairing; freshly caught flathead, garfish, whiting or if you live in the top end Barramundi, lightly dusted in flour and pan fried in hot organic sunflower or olive oil and seasoned with flaky sea salt and freshly ground pepper.
For those in a hurry, reach for a few oysters or prawns and dress with a squeeze of fresh lemom. Vegetarians and vegans, enjoy our Riesling with a soft cheese or creamy humus and crusty bread.