Lubiana Collina Chardonnay comes from the best barrels on the family-owned vineyard at Granton. They only produce Lubiana Collina Chardonnay in the years where quality is so high that the missing fruit won’t detract from the Estate blend. An ideal that I heartily endorse.
Smelling Lubiana Collina Chardonnay will nett you caramel, grilled nuts, a hint of honey, fine oak, citrus rind, and green apple. It is raw and primary and gorgeous. On the palate, you taste sweet stone fruit, tangy peach, toast, flint/match-stick. Lubiana Collina Chardonnay is supple, completely in balance and perhaps just a hint short.
I loved what I saw on the first night with Lubiana Collina Chardonnay. The second night open it perhaps lacked a bit of freshness. What this means is that you should probably share it with enough people to finish it on the first night. I wouldn’t age Lubiana Collina Chardonnay for very long, I feel it is at or near its peak now.
Stefano Lubiana Collina Chardonnay Tasmania 2020, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
What happens when a 5th generation winemaker arrives in Tasmania in 1990? He sees the potential that this little island holds for creating great wine. Located at Granton, in the Derwent Valley 20 km north of Hobart, overlooking the spectacular tidal estuary of the Derwent River. The winery is devoted to cool-climate aromatic varieties and does this with a lot of success. Full conversion to biodynamics shows the passion and rigour that is put into the vineyards here.
Stefano Lubiana Collina Chardonnay Tasmania 2020 Winery Notes
“The 2020 Stefano Lubiana Collina Chardonnay is our eighth release…
Winemaking is simple, straightforward, almost a secondary notion. Vineyard attention to detail paramount. The grapes are handpicked in the cool of the day to arrive at the winery, 200m away, in perfect condition where they are hand-sorted and whole bunch-pressed to tank. Hard pressings go to brandy production on site. Sometimes a small amount of sulphur is added prior to decanting to barrel for natural fermentation. The wine ferments in the underground cellar at between 16 to 22˚C, usually with no cooling, depending on the yeast strain we get that year. After ferment we inoculate for malolactic fermentation (MLF), otherwise it never happens with the low pH and cold cellar we have. MLF is an important part of our style and we are lucky we can do it without ever needing to add acid.” – Steve & Monique Lubiana
The beautiful island south of the Australian mainland that has carved out a reputation for quality sparkling wine and Pinot Noir. Tasmania’s cooler climate regions and extended growing season make it perfect for aromatic styles of wine. A wealth of quality focussed producers has helped lift the status of the whole island. Interestingly, despite notable differences, there is only the one GI in Tassie.
The grape that you can plant anywhere, in any climate and do anything to, and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool-climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring, as can malolactic fermentation.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the distinctive terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is impressive. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
It is interesting to know that you can make white wine from almost any grape. The colour comes from the skins, and if there is no contact, there is no colour. White wines tend to be delicate, perfumed, higher in acid and lower in alcohol. It seems for this and many other reasons, it is hard to make an incredibly impressive white wine. But those that have mastered the art are indeed some of the best winemakers in the world.
It is a falsehood to think that white wine does not age as well as red wine. But it is correct that white wine, as a rule, doesn’t age for as long.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.