Eddystone Point

First released in 2013, Eddystone Point realises our vision to create wines that are drinkable, affordable and represent the undisputed quality of Tasmanian fresh produce.

Careful vineyard selection, matching the right varietals with the appropriate subregion within the cool climate of Tasmania, to ensure fruit flavour and quality are maximised. Sourcing and nurturing fruit from across all subregions of Tasmania to produce wines that are complex and show distinct and concentrated varietal flavour.

Tasmanian born and bred, Stewart began his career studying rocks and soils, obtaining a Bachelor of Science in Earth Science (Geomorphology).

Upon completing his degree, and while undertaking an Honours degree, he frequently found himself conducting soil analysis for various Tasmanian vineyards.

This resulted in spending the following year working at Stefano Lubiana Wines as a Vineyard and Winery Assistant.

Stewart spent the following two years travelling, working and tasting his way around the worlds' wine regions, and upon returning to Australia, undertook two degrees simultaneously, obtaining a Bachelor of Science in Oenology and Viticulture, and a Bachelor of Science in Wine Agribusiness from Curtin University in Western Australia.

During Stewart’s time at Curtin University, he received the Leeuwin-Talijancich Award, awarded to the Dux of the Curtin University Program.