Stefano Lubiana 2017 Single Site Pinot Noirs
Winery : Stefano Lubiana
Mixed TRIO has 1 each of the following wines, Mixed SIX has two each.
Steve Lubiana and his wife Monique arrived in Tasmania in 1990, with five generations of winemaking experience behind them. The draw-card was the ability to grow grapes in a cool climate, particularly for premium sparkling wine.
A sunny location on an elevated site above the Derwent River on a variety of soils, including gravelly silt over gravelly clay and some sedimentary deposits, gave Lubiana plenty of scope to expand the range to include table wines.The vineyard has been certified Bio-dynamic since 2010.
2017 Stefano Lubiana Ruscello Pinot Noir: Pronounced 'roo-shello', the word means small mountain stream. Openly textured soils - gravelly silt over gravelly clay - underpin this block of 25 year old vines. The perfume is pretty with hints of wet stone, cinnamon and pepper. Fruit liveliness and intensity with dark berries and nervy tension from some whole bunch incorporated in the ferment. Dry savoury finish, the underlying fine tannin structure becomes more evident with each sip.
2017 Stefano Lubiana la Roccia Pinot Noir: Pronounced 'roch-ya' and meaning rock, the name refers to a rocky shelf in the middle of the block. The block is mostly comprised of red clays with limestone underneath. Deeply coloured wine with a brooding bouquet - plum, almond, five spice. Low vigour, exposed vines give more tannin structure to the wine, but there's undeniably sweet fruit too. It is a big pinot, with density but not over-extraction. Cellaring will reveal its special attributes.
2017 Stefano Lubiana il Giardino Pinot Noir: 'The Garden', pronounced 'jardeeno', is named after the vegetable garden that was on this part of the estate when the Lubianas first arrived. It is next to the La Roccia block but has a more northerly aspect and mixture of heavier soils - black clay, clay silt and red soils - less gravel than the other two sites. Meaty, brambly and slightly peppery on the nose, reminiscent of Italian sangiovese in its savouriness and cleansing tannins. There's depth and weight but lift from a good lick of acid. Watch it unfurl after a few years in the cellar.