2016 Stefano Lubiana Estate Pinot Noir

Stefano Lubiana

Australia / Derwent Valley / Stefano Lubiana

100% certified biodynamic, estate-grown, single-vineyard Pinot Noir from a mix of two terroirs: grey gravelly loams over clay and red loam over gravel. Fruit is hand picked and sorted by hand on a vibrating table. Matured in French oak for 8-10 months.
Layered and alluring on the nose, with a wide range between lifted notes and depth - much like the very impressive previous vintage. Perfume of roses, macerated cherry, plum, spice and bitter chocolate. The palate offers plenty of fruit in the cherry/plum spectrum, with savoury tones threaded through. Plenty of tannin and tangy acidity, but there's lots of fruit to carry. Doesn't look remotely forced, just effortless flow and ripples from layers that you know will come out and evolve. Very fine length.- Ed Merrison, CellarHand

Standard Bottle Out of Stock

About Stefano Lubiana

Stefano Lubiana's sought-after wines are the result of a passionate quest for perfection, detail and uniqueness. Steve and Monique Lubiana’s approach focuses on organic principals, with innovative use of barrel and whole-bunch fermentation and wild yeasts to handcraft a distinctive range of wines. Located at Granton in the Derwent Valley, 20km north of Hobart and overlooking the spectacular tidal estuary of the Derwent River, the winery boasts a family winemaking legacy of more than 200 years. Certified biodynamic — Tasmania’s first

About

Steve Lubiana has always been surrounded by vines or wines. He was born in Melbourne, brought up in the Riverland and then settled in Tasmania. Over 25 years of winemaking in Granton he has developed the enviable reputation as one of the most innovative and progressive winemakers in Tasmania.
He and wife Monique started their vineyard with Chardonnay and Pinot Noir back in 1991 and through the years have added Pinot Gris, Riesling, Sauvignon Blanc and Merlot. Their devotion to biodynamic practices in the vineyard gives them the ideal fruit to work with in their modern, gravity-fed winery.