Stefano Lubiana Wines

The Lubiana family winemaking heritage traces back five generations to Friuli in northeast Italy, with the family migrating to Australia in the early 20th century. Steve Lubiana, the fifth-generation winemaker, worked across various Australian wine regions before settling in Tasmania in 1991 with his wife Monique. The couple purchased a 22-hectare property at Granton in the Derwent Valley on the banks of the Derwent River, approximately 25 kilometres north of Hobart, drawn by the cool-maritime climate, the south-facing river slopes, and the architectural potential of the historic property. The first plantings included Pinot Noir, Chardonnay, and Pinot Meunier for sparkling base production, with the still wine and biodynamic programmes developing over the following decades. Stefano Lubiana Wines released its first traditional-method sparkling wine in the mid-1990s, drawing directly on the Italian family heritage in the spumante tradition while adapting Champagne-style production to Tasmanian fruit.

• Lubiana family Italian-Australian winemaking heritage traces back five generations to Friuli, northeast Italy
• Steve and Monique Lubiana purchased the 22-hectare Granton property in 1991, drawn by the cool-maritime climate and south-facing river slopes
• First plantings included Pinot Noir, Chardonnay, and Pinot Meunier for sparkling base production
• First traditional-method sparkling wine released in the mid-1990s, drawing on Italian family heritage in the spumante tradition

Stefano Lubiana Wines began converting to biodynamic viticulture in the mid-2000s, transitioning the entire 22-hectare estate to the Rudolf Steiner biodynamic preparation system over a multi-year period. The estate achieved full Demeter biodynamic certification in 2008, becoming one of the earliest and most prominent biodynamic producers in Tasmania. The biodynamic programme covers the full preparation cycle (500, 501, 502 to 507), cover cropping with diverse native and exotic species, composting with on-site material, and the rejection of synthetic chemicals across the vineyard. Steve Lubiana's commitment to biodynamic practice has been one of the defining features of the modern Tasmanian premium wine identity, placing the estate alongside Tolpuddle (organic), Two Tonne Tasmania (minimal-intervention), and Sailor Seeks Horse (biodynamic) as anchors of Tasmania's sustainable viticulture cohort. The biodynamic programme is widely credited with contributing to the precision, transparency, and aromatic lift that distinguish the Stefano Lubiana wines from conventional Tasmanian production.

• Biodynamic conversion began in the mid-2000s; full Demeter biodynamic certification achieved 2008
• Full Rudolf Steiner preparation cycle (500, 501, 502 to 507) implemented across the 22-hectare estate
• Cover cropping with diverse native and exotic species; on-site composting; rejection of synthetic chemicals
• Demeter certification places Stefano Lubiana alongside Sailor Seeks Horse and others as anchors of Tasmania's sustainable viticulture cohort

The Stefano Lubiana estate sits on a 22-hectare property at Granton in the Derwent Valley on the banks of the Derwent River, with vineyards planted on south-facing river slopes that take advantage of late-afternoon sunlight while remaining sheltered from the harshest summer heat. Soils are predominantly weathered Permian sandstone with friable clay subsoils, providing well-drained but moisture-retentive profiles. Vineyard elevation ranges from approximately 20 metres along the river to 100 metres on the upper slopes. The cool-maritime climate of the Derwent Valley is moderated by the broad estuary of the Derwent River and by the prevailing sea breezes, with mean January temperatures of approximately 17 degrees Celsius and annual rainfall of 600 to 800 millimetres. The combination of south-facing slopes, sandstone soils, and biodynamic viticulture produces fruit with distinctive aromatic lift, fine natural acidity, and the textural precision that defines the Stefano Lubiana style. The estate also sources small parcels of fruit from the Coal River Valley for some wines.

• 22-hectare property at Granton in the Derwent Valley on the banks of the Derwent River
• Vineyards planted on south-facing river slopes at 20 to 100 metres elevation
• Soils: weathered Permian sandstone with friable clay subsoils; well-drained moisture-retentive profile
• Mean January temperatures approximately 17 degrees Celsius; annual rainfall 600 to 800 millimetres

The Stefano Lubiana portfolio is structured across traditional-method sparkling, still wines, and the Italian-heritage Sasso Sangiovese. The sparkling programme includes the Brut Reserve, the Vintage Brut, the Vintage Rose, and the prestige Riserva, all produced from estate Chardonnay, Pinot Noir, and Pinot Meunier with extended lees aging following the family's Italian spumante heritage. The still wine portfolio is led by the Estate Pinot Noir, regarded as one of Tasmania's most precise and ethereal biodynamic Pinot Noirs. The Estate Chardonnay shows lean citrus, white peach, and gunflint mineral character with restrained French oak. Sasso, the estate's Sangiovese-based wine, draws directly on the Lubiana family's Italian heritage and represents one of the few serious Tasmanian Sangiovese expressions. The Primavera tier offers more approachable varietal expressions across Pinot Gris, Pinot Noir, and Chardonnay. The Lubiana family has also begun working with Pinot Meunier as a still wine variety, an emerging interest that has gained traction across Tasmanian premium producers.

• Sparkling: Brut Reserve, Vintage Brut, Vintage Rose, and prestige Riserva; extended lees aging following Italian spumante heritage
• Estate Pinot Noir: regarded as one of Tasmania's most precise and ethereal biodynamic Pinot Noirs
• Estate Chardonnay: lean citrus, white peach, and gunflint mineral character with restrained French oak
• Sasso (Sangiovese): draws on Italian family heritage; one of the few serious Tasmanian Sangiovese expressions

The Stefano Lubiana cellar door and on-site Osteria restaurant have become two of Tasmania's most distinguished wine and food destinations. The cellar door occupies an architecturally distinctive building designed to complement the historic Granton property, with sweeping views across the vineyards to the Derwent River. The Osteria, an authentic Italian-style restaurant headed by Monique Lubiana, offers a menu rooted in the family's Friulian heritage and built around the estate's biodynamic produce, local Tasmanian seafood and meat, and ingredients from the estate's on-site biodynamic gardens. The Osteria has received consistent critical recognition including chef hat status, and the cellar door experience pairs Stefano Lubiana wines with the Osteria menu in a way that few Australian estates achieve. The combination of biodynamic viticulture, traditional-method sparkling, premium still wines, and a high-quality on-site restaurant has positioned Stefano Lubiana at the front of Tasmania's wine and food tourism conversation, contributing to the broader state-wide identity as Australia's premier cool-climate fine wine destination.

• Cellar door occupies an architecturally distinctive building with sweeping views across vineyards to the Derwent River
• On-site Osteria restaurant headed by Monique Lubiana; authentic Italian-style menu rooted in Friulian heritage
• Osteria has received consistent critical recognition including chef hat status
• Combination of biodynamic viticulture, traditional-method sparkling, premium still wines, and on-site restaurant defines the modern Tasmanian wine destination