Stefano Lubiana

Stefano Lubiana sits in Granton, about 45 minutes north of Hobart, and has been one of Southern Tasmania's most established winery destinations since its founding in 1990. With a cellar door, restaurant, and touring facilities all on site, it's the kind of place that rewards a full day rather than a fleeting stop.

The Wines

The focus here is on three cool-climate varieties: Pinot Noir, Chardonnay, and Riesling — each well-suited to Southern Tasmania's maritime-influenced conditions. The region's cool temperatures and relatively short growing season encourage slow fruit development, which tends to produce wines with restraint and complexity rather than overt ripeness.

Pinot Noir and Chardonnay are the winery's signature expressions, benefiting from the moderate climate that preserves acidity and allows subtle fruit characters to emerge alongside structural complexity. The Riesling shows the crisp acidity and mineral edge that cool Tasmanian growing seasons are known for.

Tastings of all three varieties are available at the cellar door. It's worth checking the website or contacting the winery directly for current tasting formats and any associated fees, as these details can change seasonally.

Cellar Door Experience

The cellar door at Stefano Lubiana offers a relaxed but considered tasting environment. The setting in Southern Tasmania's rural landscape adds to the experience — this isn't an industrial tasting room but a venue that feels connected to the place where the wines are grown.

Tours are also available, giving visitors the opportunity to understand the site and the winemaking approach beyond what's in the glass. If you're visiting with a group, booking ahead is recommended.

Food and Dining

The on-site restaurant sets Stefano Lubiana apart from smaller cellar door operations. Dining here is designed around the wines, with food intended to complement the cool-climate range rather than compete with it. The restaurant operates with a proper service style, making it a genuine lunch or dinner destination rather than a casual snack stop.

Booking ahead for the restaurant is strongly advised, particularly on weekends and during the warmer months when visitor numbers increase. Specific menu details, seasonal availability, and service hours are best confirmed directly with the winery before you visit.

The Vineyard

Southern Tasmania's terroir is defined by cool temperatures, maritime influences from the surrounding coastline, and a growing season that's shorter than most Australian wine regions. These conditions aren't easy to work with, but they suit varieties like Pinot Noir, Chardonnay, and Riesling particularly well — grapes that express themselves most clearly when they're not pushed to excessive ripeness.

The vineyard at Granton sits within this broader regional context, producing fruit that reflects the place: precise, cool, and restrained in the best sense.

History

The winery was established in 1990, placing it among the earlier operations to commit seriously to cool-climate viticulture in Southern Tasmania. Over more than three decades, Stefano Lubiana has built a reputation for quality across its core varieties, and the development of the restaurant and touring programme alongside the cellar door has made it a more complete visitor destination than many of its regional peers.

Getting There

Granton is located approximately 45 minutes north of Hobart by car. Public transport options to the area are limited, as is typical for rural Tasmania, so self-driving is the most practical approach. Organised wine tours departing from Hobart are another option if you'd prefer not to drive.

On-site parking is available. If you're travelling with a caravan or larger vehicle, it's worth confirming parking capacity directly with the winery before you arrive.

Visitor Tips

• Allow plenty of time. Between tasting, a tour, and lunch at the restaurant, a visit here can easily fill three hours or more.
• Book ahead. The restaurant in particular can fill quickly on weekends and during peak season. Groups should book for cellar door visits as well.
• Visit during vintage. March and April bring harvest activity to the vineyard, offering a more immersive sense of how the winery operates.
• Dress for the weather. Southern Tasmania is cool year-round and coastal conditions can shift quickly — pack a layer regardless of the season.
• Combine your visit. Granton and the broader Southern Tasmania wine region offer other wineries worth exploring on the same day if you're making the trip from Hobart.