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An illustrious vineyard winery of great historical import, the Kay Brothers Amery property is planted to sacred vines which can be traced back to cuttings transplanted from the original Hardy site at Tintara. Holding pride of place as one of Mclaren Vale's first commercial vineyards, the winemaking practices at Kay Brothers have remained largely unchanged since establishment in the nineteenth century. An ancient basket press, painted bright red, is still employed to gently crush grapes in the traditional old world way. The exquisite Kay Brothers range remains one of the most sensational values in superior vintages of new world wine, the fruit of distinguished old vines, family operated since establishment, an essential experience for every enthusiast of the timeless and enduring Aussie Claret style... The essence & excellence of old mclaren vale vines»
There are few family names in the Australian wine industry as eminent and enduring as Glaetzer and Potts, they own and operate many of the oldest and most precious vineyards in Langhorne Creek. John Glaetzer was right hand man to the legendary Wolf Blass throughout the breathtaking sequence of Black Label Jimmy Watson victories. Ben Potts learned his trade at the oldest family owned wineworks in Australia Bleasdale, established by the larger than life Frank Potts in 1858. Ben's great grandfather was the first Langhorne Creek grower to supply grapes to Wolf Blass. The Glaetzer and Potts families have collaborated for decades to achieve many of the nation's most memorable vintages. Together, Ben Potts and John Glaetzer work quietly behind the scenes on a softly spoken brand named Gipsie Jack. An unpretentiously understated label, crafted from the fruit of Langhorne Creek's most splendid vineyards by two of the nation's most accomplished artisans, a stellar range.. Vital vintages from the most precious parcels»
Stefano Lubiana
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Stefano Lubiana
After a lifetime of viticulture along the River Murray, fifth-generation winemaker Steve Lubiana searched Australia, finally settling on Tasmania for his cool-climate vineyard

Overlooking the spectacular tidal estuary of the Derwent River at Granton, 20 km’s north of Hobart, Stefano Lubiana Wines remains a family owned and operated business, focused on producing small quantities of hand crafted, cool climate, Tasmanian wines. First planted to the Burgundy varieties of Chardonnay and Pinot Noir during the spring of 1991, the vineyard has expanded over the years to its current area of 18 hectares of closely spaced vines. Plantings also comprise of Merlot, Sauvignon Blanc, Pinot Grigio, Riesling and Nebbiolo.

Stefano Lubiana

Granton’s latitude of 43 degrees South enables the vineyard to enjoy full sun exposure in daylight hours. Vines are laid out on gently undulating hillside slopes within close proximity of the Derwent River. These slopes rise gradually to a point approximately 100 metres above sea level, and offer excellent cold air drainage and frost protection during the critical growing and ripening seasons of spring and autumn. The river itself provides a moderating influence on the vineyards mesoclimate. The large body of water adjacent to the site helps to moderate large changes in air temperature, cooling the site in summer and warming it during winter.

The vineyard offers a variety of soil types that are low in basic nutrients and water-retentive qualities. A thin layer of fine silty / gravelly loam predominates on the vineyards upper slopes, affording a microenvironment readily suited to red grape varieties. On the sites lower slopes, planted to white varieties, a layer of well-drained coarse gravel features prominently. Its capacity for heat accumulation encourages early vine activity and the onset of budburst during the first weeks of spring.

A mild, largely maritime climate - characterised by many clear summer and autumn days - helps to lay a solid foundation for small yields of high quality wine grapes. Typically, their small berries are rich in varietal fruit aromas and flavours, and well balanced in natural grape sugars and acids. A diversity of clonal material encourages complexity in primary fruit characteristics. Stefano Lubiana applies a number of organic principles including composting and the introduction of guinea fowls to seek out weevil beetles.

Stefano Lubiana

Harvesting takes place when fruit has achieved optimum flavour ripeness, and can occur anytime between early March and mid May, according to grape variety, wine style, and seasonal factors. Viticultural methods on the site are labour and capital intensive. All pruning, shoot positioning, leaf-plucking, bird netting, and fruit picking is done by hand.

Stefano Lubiana boasts a modern, state-of-the-art winery facility, capable of processing up to 300 tonnes during vintage. Steve is always looking at new innovative methods to extract maximum aroma, flavour and palate dimensions in his wines. He regularly experiments with yeasts (wild and/ or inoculated) and uses whole bunch fermentation where appropriate. The winery incorporates a temperature controlled barrel hall to prevent temperature fluctuations through varied season conditions. It also permits regulation of temperatures during fermentation thus allowing better management of the process and advancement in overall quality.

“Since he deserted the family grapeyards in the Riverland this dude’s kicked big cool climate goals in his organic vineyard on the Derwent. Cherries, raspberry and plum pump from this glass, smooth, syrupy and slick. Behind all that upholstery, there’s a rapier of taut natural acidity, and seasoned nutmeggy, cedary spice box oak. Look out, Burgundy! -Adelaide Advertiser

Stefano Lubiana