NV Stefano Lubiana Sparkling Brut Reserve

Our fruit for this wine comes from our two estate vineyards in Southern Tasmania. The first is from our home vineyard in Granton – this vineyard has a northerly aspect and consistently ripens grapes. The site overlooks the eastern bank of the spectacular Derwent River and benefits from its capacity to cool northerly summer winds. The vineyard is planted at 100 metres elevation on a mix of two terroirs, grey gravelly loam over clay and red loam over gravel. The second is from our vineyard in the Huon Valley, which is from an old riverbed and consists of black loam over white clay. This vineyard is planted at elevations ranging from 25 to 50 metres above sea level and is consistently cooler than the Granton vineyard, perfect for sparkling wine grapes.

This release of NV Brut Reserve (’23) is mainly from the 2023 vintage, with aged reserve wine dating back to 2016 to create the house style. This disgorgement is a blend of approximately 95% Pinot Noir and 5% Chardonnay. The wine spends 22 to 24 months ageing on lees before being riddled; extended time on lees promotes complexity and texture, noting that Champagne’s minimum requirement is 15 months. Made in a dry brut style, the dosage is 5 grams per litre, with disgorgement carried out onsite in August 2025.

The spring was cool; however, at the start of summer the vineyard experienced ferocious winds, which resulted in poor flowering and ultimately lower yields. The following months were cooler, and the vintage was delayed until late March 2023. Although yields were reduced, diligent and tireless work in the vineyard translated to grapes of excellent quality, with a very high concentration of flavour.

This disgorgement of the NV Brut Reserve (’23) shows a blush hue and a fine bead. On the nose are apple skin, white nectarine and freshly ground almond meal, with subtle mineral and slate tones. The palate features apple core, white currant and gooseberry, followed by goji berries, roasted hazelnuts and chalk on the finish. The mouthfeel is defined by a fine, creamy mousse with delicate beading, and the wine finishes dry. It is best enjoyed as an aperitif or with a wide array of savoury hors d’oeuvres. – Steve & Monique Lubiana