Italianality, New Australian Pavilion Installation


2010 Di Stasio Chardonnay

The beautiful Di Stasio vineyard in Coldstream produces some of the most elegant Chardonnay in the Yarra Valley. The vineyard is handpicked and the fruit whole-bunch pressed prior to fermentation in French oak barriques. A small portion of barrels are allowed to ferment “wild”. After fermentation is complete the wine is matured in a combination of new and seasoned French oak for nine months with occasional battonage to build texture and complexity. The barrels do not undergo malolactic fermentation.

The aromas highlight an elegant yet complex chardonnay. Citrus fruits, nectarine and light mineral characters are integrated with beautifully balanced French oak. The palate combines concentration and depth with elegance and finesse. Flavours are layered and textural, and the finish shows the length and fresh acidity that is a hallmark of this lovely vineyard. Medium term cellaring will reward.

2011 Di Stasio Rosato

From Cold Stream Yarra Valley fruit this is a seriously good rosé. It’s savoury, almost meaty without a hint of sweetness or overblown fruit. I love its colour, almost orange, which reminds me of rosés I had in Languedoc-Roussillon. So far the only Australian rosé that made me sit up and take notice was Castagna’s Allegro; now there is another one. When you’re next eating at Di Stasio’s in Melbourne make sure you try this wine.

Franz Scheurer, Australian Gourmet Pages

2010 Di Stasio Pinor Noir

The Di Stasio vineyard has been planted with a variety of Pinot clones that ensure an interesting and complex wine. The elevated site promotes delicate flavours but not at the expense of concentration. The vineyard is handpicked and the grapes are crushed into small open fermenters with a small portion of whole bunches included. Throughout the fermentation the wine is regularly hand-plunged to gently extract colour and varietal flavours. After gentle pressing the wine is transferred to a combination of new and seasoned French oak hogsheads for a 10 month maturation.

Bright and vibrant in the glass with intense aromas of dark cherry, plum and spice. The palate is medium bodied in style with beautiful balance and acid structure. Much like the Chardonnay this wine combines elegance with concentration. On the finish the tannins are soft with just enough grip. Medium term cellaring will see this wine develop more complexity.


An exhibition of the short-listed entries was held at Heide Museum of Modern Art from Saturday 28th June to Sunday 3rd August 2008:

New Australian Pavilion
Di Stasio Ideas Competition
28 June – 3 August 2008
Heide Museum of Modern Art
7 Templestowe Road, Bulleen

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