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  • Fifth generation winemaker, Steve Lubiana
  • A fine food wine accompaniment
  • Seven months on lees has made for a fantastic mouthfeel

Tasting Notes

Colour Pale-Straw
Nose This biodynamic 2017 Riesling displays complex European flavours due to the oak fermentation.
Palate Its texture and clean finishing natural acid lend itself to fuller bodied dishes and bolder flavours than you would normally dare to pair a Riesling with.
Food Pairing Pan seared chicken thigh fillets with prosciutto and sun dried tomato.
Cellaring Ready, but will Keep
Notes 100% estate-grown, single-vineyard, certified biodynamic Riesling from soils that are predominantly silty grey gravelly loam over sandstone with some clay loam patches. The fruit is hand picked, then fruit is sorted by hand on a vibrating table. Tasmania’s ultra cool climate can only be described as perfect for making Riesling wines with finesse and distinction. Winemaking at Stefano Lubiana takes full advantage of the perfectly balanced pristine fruit from the naturally cultivated vineyard. Minimal handling and whole-bunch pressing, together with the use of wild yeast fermentation in large format Austrian oak, results in wines with the purest expression of their terroir.
Variety Riesling
Body Medium Bodied
Oak Type French Oak
Vintage 2017
Region Tasmania
Country Australia
Sustainability Biodynamic
Alcohol 13.5%
Bottle Size 750ml (Bottle)
Closure Stelvin
Stefano Lubiana
Steve Lubiana has spent more than 20 years putting Tasmanian wine and biodynamic winemaking and viticulture principles on the map with his Stefano Lubiana label. The fifth generation winemaker is widely regarded as one of the most innovative and progressive in Australia and his wines have earned a reputation as elegant, beautifully balanced and possessing a signature savouriness that has won recognition around the world.

Located at Granton in the Derwent Valley, 20km north of Hobart and overlooking the stunning tidal estuary of the Derwent River, Steve and Monique Lubiana’s approach focuses on producing small quantities of handcrafted and distinctive wines including Chardonnay Pinot Noir, Pinot Gris, Riesling, Sauvignon Blanc and Merlot.
Apart from being the most southerly wine region in Australia, Tasmania has among the coolest growing subregions with the potential to make distinctly different wines than in the rest of the country.

Most well known for cool-climate varietals like Pinot noir and Chardonnay (thus sparkling too), Sauvignon Blanc smaller plantings of Riesling, Cabernet and Pinot Gris (more commonly Pinot labelled Pinot Grigio)

Historically, Tasmania can lay claim to being the founder of both the Victorian and South Australian wine industries as William Henty sailed from Launceston to Portland (in Victoria) in 1834 and planted grape cuttings there. Though not conclusively proven, it's believed that John Hack planted vines in South Australia in 1837, closely followed in 1838 by John Reynell.

Warmer vintages (possibly attributable to global warming) has had positive effects on region's industry, allowing grapes in recent vintages to achieve full phenolic ripeness, making for vibrant wines that have been widely accepted as world class.


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