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.
Despite the extraordinary world wide situation, Vintage 2020 will go down as a harmonious, enjoyable and insightful harvest, where everyone conscientiously pulled together and got the job done.
All the hard work throughout the growing season was done predominantly by the vineyard staff led by Jarod, our Vineyard Manager, with assistance from Jamie & Joshua. As per previous years Steve, Monique & Jorja (our Permaculturist) hopped in the tractors when the support of a second shift was required. This joint effort paid off with correct tonnes per hectare harvested with no bird damage and no disease detected.
The 2020 winery crew roll call included Steve Lubiana, Chief winemaker, assisted by Lauren Hodgeman & Marco Lubiana. Both Lauren and Marco are qualified winemakers, this being Lauren’s first and Marco’s third vintage with us at Stefano Lubiana Wines. Interns were Leo Messe from Germany, Baptiste Delmas from France and Tasmanian local Justin Folloso. Monique Lubiana, the glue of the operation, was a crucial member of the team keeping the wheels turning and everything running smoothly… while doing the goffering when required.
All in all, an excellent year for sparkling wines with lots of brilliant natural acid present. Usually we start processing the sparkling fruit at the end of February/early March and 2020 was no different with our first press load of sparkling fruit arriving on the 4th of March 2020. The low tonnes per hectare fruit that makes our Sasso & Single block Pinot Noirs arrived next followed by the rest of our ultra premium table wines including Chardonnay. The Merlot, Blaufrankish, Shiraz, Anise, Malvasia, Barbara, Dolcetto, Graciano Nebiollo and Sangiovese all very small volumes (for example 2 buckets of Sangiovese) were the last grapes picked on Thursday the 16th of April 2020. These varieties are sometimes made into ‘groovy’ alternative styles or stand alone small batch wines for our Buon Gusto Club.
Our predominant variety is Pinot Noir and have been growing and making it in Tasmania for 27 vintages. Stefano Lubiana was established in 1990 part of the entrepreneurial wave of winemakers who helped take Tasmania from a ‘cottage industry' to a world-class formidable force in Australian Wine. Our success is recognised in the many local, national & international accolades, securing our place in this country’s who's who of winemakers.
As we continue to celebrate our milestone of 30 years in Tasmania we are offering a one off Pinot Noir ‘extravaganza’ so that you can celebrate our anniversary with us in your own home or office, during Covid-19. We know and trust that you will enjoy this special occasion with us and we look forward to enjoying our next exciting milestone with you in the future.
Our Pinot Noir Extravaganza is a collection of a 6 pack of Pinot Noirs for $417 plus a complimentary limited release Pinot Noir Magnum (valued at $160.00) *please note no further discounts offered on this fantastic collection
At the heart of everything we do here at Stefano Lubiana Wines is the pursuit of excellence. To us that includes ensuring our vineyard and environment is in optimal health, producing chemical/synthetic free grapes.
Steve and Monique moved from the mainland in 1990 with the vision to not only produce exceptional wines but to also, make wines with a minimal environmental footprint. With that in mind they started their journey into Biodynamics. Biodynamic Agriculture, a philosophy documented by Rudolph Steiner in 1924, can be considered one of the earliest forms of organic farming. Like Organic farming it excludes the use of any synthetics and chemicals and champions the use composts and the natural rhythms of the earth… yes that means moon cycles. (astro calendar) Biodynamic agriculture is a holistic approach that we take physically in the vineyard and ethically within our business model.
Steve and Monique stopped using chemical fertilisers in 2001, and from winter 2008 they stopped using synthetic herbicides and fungicides on a third of their vineyard. In 2008 they also started applying the biodynamic soil spray, Preparation 500. Achieving Biodynamic certification through ACO in 2013 was a significant accomplishment for Steve, Monique and the Tasmanian wine dynamic. Currently, although some vineyards practice elements of Biodynamic agriculture, both in Australia and abroad, Stefano Lubiana Wines remains the first and only Biodynamic certified vineyard and winery in Tasmania.
Steve and Monique Lubiana view the Biodynamic philosophy as a step back to traditional farming, before conventional farming started to manipulate the environment. We believe putting the health of our environment at the forefront of everything we do in the vineyard will undoubtedly produce superior fruit that expresses more concentration, clarity and flavour.
We carry this approach through the entirety of our business not excluding our Osteria, which has its own Biodynamic market garden, chickens and beehives. Our Derwent Valley Winery is supplemented by solar power and every item of green waste is recycled through composting, as is all green winery waste.