Eddystone Point was first released in 2013 and realises the winemaking team’s vision to create wines that are drinkable, affordable and represent the undisputed quality of Tasmanian fresh produce.

Bouquet: Aromas of white nectarine, pear juice and lemon curd. Subtle oak lift with notes of fresh stone fruit.

Palate: A juicy but refined palate with a backbone of mineral acidity and flavours revolving around white stone fruit and fresh cut citrus. Gentle sweetness develops through the mid-palate from the careful use of quality French oak, giving structure and length, complementing the vibrant fruit profile of this wine. Partial malolactic fermentation has resulted in a wine that has texture and balance.

Cellar: 5-10 years

Food Match: Handmade ravioli with Tasmanian truffle butter and burnt sage