About Marco Lubiana Wines

We are family at CellarHand. So much of the growth of the portfolio – and the strength, character and fun of the enterprise – has come from deepening and extending roots that are planted firmly in existing, evolving friendships.
Such is the case with this new member of the band, Marco Lubiana. His parents Steve and Monique joined the CellarHand fold back in 2007. It was when the shift to biodynamic viticulture was about to take hold on their estate in Granton, a move that would make them the sole certified-organic grower on the island for some years. The Lubianas’ blend of earthy, laidback farming and focused, principled determination impressed us then, and that pioneering sense of nature-first has propelled their wines – from sparkling through aromatics to the Burgundy varieties – firmly into Australia’s top tier. And they’re tied, crucially, to an acute sense of aesthetic, taste, structure and texture. In other words, wines grown by lovers of wine.
And this is all hyper-relevant to Marco, who’s cut from the same cloth but with, of course, a new sensibility and a different vineyard and pocket of Tasmania to express. His debut from the Lucillle Vineyard in southern Tasmania’s Huon Valley is both a statement of intent, and a sign of exciting things to come.

About Marco Lubiana

Marco did a bachelor of Oenology and Viticulture at the University of Adelaide and graduated in 2018. During his time in Adelaide he worked for East End Cellars, fine-tuning his palate to quality wines of France and Italy. After uni, a strong affinity with Burgundy pushed him to find an internship in the Côte d’Or for the 2019 vintage. It was a phenomenal experience that further deepened his love of the Pinot Noir and Chardonnay, the varieties on which his own project is built.
Like his parents, Marco’s focus is in minute observation and intense nature-harnessing work in the vineyard. In the cellar he espouses the simplest, gentlest practices. Pumps are used sparingly for ferments and after that gravity takes preference. Cold, humid cellar temperatures during maturation allow for a slow evolution of the wine. Sulphur is a tool father Steve taught him to use wisely; Marco uses the least possible without losing freshness and age-worthiness in the wines.