Stefano Lubiana Estate Pinot Noir 2023: Tasting Notes

WINE STYLE → Silky, perfumed & cellar-worthy

A beautifully composed estate Pinot Noir from Stefano Lubiana’s certified organic and biodynamic Derwent Valley vineyard. The 2023 release is ruby red, aromatic and serious without feeling heavy, showing dark cherry, mulberry, blackberry, dried rose petals, cranberry, rhubarb and a gentle spice thread. The palate is silky, complex and finely structured, with taut tannins, buoyant acidity and enough fruit density to age gracefully.

Highlights

• Certified organic, certified biodynamic and vegan suitable
• Crafted by Stefano Lubiana — Tasmania’s first and only certified biodynamic vineyard
• Dark cherry, mulberry, blackberry, dried rose petals, cranberry, rhubarb and fine spice
• 100% estate-grown Pinot Noir from Stefano Lubiana’s Derwent Valley single vineyard
• 94 Points — Gary Walsh, The Wine Front
• 13.0% ABV

Tasting Notes

Ruby red in the glass, this Pinot Noir opens with dark cherry, mulberry and blackberry, lifted by spice and dried rose petals. The palate brings more red-fruit detail — cranberry, plum and rhubarb — with a silky flow, taut tannins and buoyant acidity. The Wine Front review adds cherry, strawberry, aniseed, dried flowers, a little biscuit-like oak, orange peel, ferrous savouriness and dusty peppery red fruits, all carried through a bright finish of excellent length.

Winemaking

The fruit is handpicked and processed immediately at the winery. Fermentation takes place in open-top fermenters with wild yeasts, using a mix of 40% whole bunch and destemmed fruit. After fermentation, the wine is pressed and gravity-fed to 225L French oak barriques in the underground cellar, with 15% new oak. It matures for 12 months before transfer to tank and bottling, giving the wine perfume, structure and fine savoury detail.

Vineyard & Vintage

This wine is 100% estate-grown Pinot Noir from Stefano Lubiana’s Derwent Valley single vineyard in Southern Tasmania. The vineyard includes multiple elevations, aspects and soil types, from crumbly red topsoil and deep red clay over marl and limestone to grey silty gravel over porous gravelly clay and patches of chalky limestone. Vine age ranges mostly from 15 to 30 years, with a small contribution from a high-density close-planted block established in 2019. The 2023 release is 13.0% ABV, dry, and built for 10+ years of cellaring.

Why We Love It

This is Tasmanian Pinot Noir with both beauty and backbone. The dark cherry, rose petal and red-fruit perfume make it immediately appealing, while the tannin, acidity and savoury mineral detail give it longevity. It is certified organic, biodynamic and vegan suitable, and it has the kind of poised, cool-climate shape that makes Pinot lovers slow down and pay attention.

Food Pairing

With dark cherry, cranberry, rhubarb, dried flowers, fine tannins and savoury spice, this Pinot Noir suits elegant dishes with depth rather than brute richness. It is beautiful with duck, mushroom, roast chicken, pork, lentils, salmon and earthy vegetable dishes.

Try matching this wine with →

• Duck breast with cherry or rhubarb sauce — Find a Recipe
• Mushroom, leek and thyme pie — Find a Recipe
• Roast chicken with garlic, herbs and pan juices — Find a Recipe

Mood or occasion to match this wine…

Pour it for an elegant dinner, slow Sunday lunch, duck night, mushroom pie or a special bottle when you want red wine that feels detailed rather than heavy. It is graceful, fragrant and made for lingering over.

Cellaring

Drink now to 2035. The winery gives this wine 10+ years of cellaring potential, and the fruit density, whole-bunch structure, tannin and acidity should support graceful development. Store it somewhere cool, dark and stable.

Producer

Stefano Lubiana is based in Granton in Tasmania’s Derwent Valley, where Steve and Monique Lubiana have built one of Australia’s leading biodynamic wine estates. The vineyard has been farmed biodynamically since 2010 and is recognised as Tasmania’s first and only certified biodynamic vineyard. The estate avoids synthetic treatments, additives and pesticides, working with soil regeneration, seasonal rhythms, wild yeasts and low-intervention cellar practices to produce wines with elegance, quality and a clear sense of place.

Related Wines To Try →

If you enjoy premium cool-climate Pinot Noir with perfume, fine tannins and savoury detail, these are lovely bottles to explore next:

• Same producer, earlier-drinking Pinot Noir with raspberry, strawberry and mulberry — Stefano Lubiana Primavera Pinot Noir
• Organic McLaren Vale Pinot Noir with strawberry, cherry and light tannins — Spring Seed Aster Pinot Noir
• Cool-climate organic Pinot Noir with cherry and silky tannins — See Saw Organic Pinot Noir

FAQ

What does Stefano Lubiana Estate Pinot Noir 2023 taste like?

It tastes fragrant, silky and complex, with dark cherry, mulberry, blackberry, dried rose petals, cranberry, rhubarb and spice. The palate is medium-bodied with taut tannins, buoyant acidity and savoury detail. It has the elegance of Tasmanian Pinot Noir with enough depth for cellaring.

Is this Pinot Noir dry, sweet or full-bodied?

This is a dry red wine, with approximately 2 g/L residual sugar and less than 1 gram of sugar per 100mL. It is medium-bodied rather than full and heavy. The fruit is expressive and layered, but the finish is savoury and dry.

What are the tannins and acidity like?

The tannins are taut, fine and structured, giving the wine shape and ageing potential without heaviness. Acidity is bright and buoyant, carrying the cherry, cranberry and rhubarb notes through the finish. The balance is elegant, fresh and cellar-worthy.

Does this wine contain preservatives or sulphites?

This is a certified organic and certified biodynamic Pinot Noir, not a No Added Preservative wine. It may contain sulphites, as most wines do, and organic/biodynamic wines are made to lower allowable sulphur limits than conventional wines. It is vegan suitable.

How should I serve Stefano Lubiana Estate Pinot Noir?

Serve at around 14–16°C in a large Burgundy-style glass. A short 20-minute decant will help the dark cherry, rose petal, spice and savoury notes open. Avoid serving it too warm, as cooler room temperature keeps the fruit and acidity finely balanced.

What food pairs well with this Pinot Noir?

It pairs beautifully with duck, roast chicken, pork, mushroom dishes, salmon, lentils and soft cheeses. The red-fruit perfume suits poultry and pork, while the fine tannins and savoury spice work with mushrooms and earthy vegetables. For a vegetarian match, try mushroom, leek and thyme pie.

Can this Pinot Noir be cellared?

Yes, this wine is made for cellaring. Drink now to 2035 for a balance of fruit, perfume and developing savoury complexity. The winery gives it 10+ years of cellaring potential.

Is Stefano Lubiana Estate Pinot Noir vegan friendly?

Yes, this wine is vegan suitable. It is also certified organic and certified biodynamic. It is a strong choice for drinkers wanting premium Tasmanian Pinot Noir with serious farming credentials.

Who will enjoy this wine the most?

This is ideal for drinkers who enjoy refined Pinot Noir with cherry, rose petals, spice, fine tannins and cool-climate freshness. If you like Pinot Noir, Tasmanian reds, Burgundy-inspired styles or premium biodynamic wines, this will suit you well. It is more structured and cellar-worthy than a simple chillable red.

Is this wine keto friendly?

Yes, this is a dry, low-sugar red wine with approximately 2 g/L residual sugar and less than 1 gram of sugar per 100mL. It can suit many keto-conscious drinkers looking for a premium organic Pinot Noir. Alcohol still contributes calories, so enjoy it mindfully as part of your broader plan.

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