Mayfield Estate
Bruce Dunbabin's forbear John Dunbabin arrived in Hobart in 1830 as a convicted horse thief and later went on to become a major landowner and sheep grazier in the south-east. But it was a journalist visiting Mayfield in the 1880s who first wrote of the prospects of viticulture in the district.
While describing his visit to Edwin Mitchell's property, The Mercury's 'special correspondent' noted: 'several sorts of vines are being trained. Outside or in, grapes ought to yield sufficiently on the coast to become an important source of revenue.' The Mercury, Wednesday 8 October 1884, page 1.
Mayfield and the Dunbabin family crossed paths in 1969, when Bruce's father Robert and family moved from Bream Creek to develop the coastal property into a superfine merino stud.
All three of Robert's sons subsequently took on viticulture as a means of diversifying their various farming interests: Michael at Milton; Tim at Six Friends; and Bruce on the original family property at Little Swanport.
Planted in 2010, Mayfield's 6ha of Chardonnay and Pinot Noir provided the bright light at the end of a long dark tunnel. A severe drought (2006-2009) had previously prompted drastic de-stocking on the property.
Mayfield Estate sits on ancient Triassic sandstone and dolerite-derived soils. They are stony, free-draining and low in fertility – almost ideal for constraining vine vigour and intensifying fruit flavour. Close proximity to the sea moderates temperatures, ensuring long even ripening seasons that retain vibrant fruit acidity.
Dunbabin was among the dozen or so select growers in Tasmania offered long-term contracts by South Australia's BRL Hardy as they developed their embryonic Bay of Fires and Arras sparkling wine brands. The agreements – typically for 10 years – gave farmers like Dunbabin the confidence to plant vines in what was then a high-risk industry, knowing there was a guaranteed buyer for their fruit.
The arrangements enabled Hardys to expand production without developing extensive vineyard plantings of their own. It also helped the company determine the style and quality of their fruit, right from the outset.
Renowned viticulturist Ray Guerin worked closely with growers to determine which varieties and clones were best suited to their sites. Particularly the Chardonnay and Pinot Noir needed for sparkling wine production.
Guerin encouraged growers to ensure only dappled sunlight fell on their fruit, avoiding both excessive bunch shading and harsh, direct sunlight. The technique offered marked flavour enhancement while preserving natural acidity and preventing sunburnt fruit. It brought a quantum leap in wine quality the Tasmanian wine industry needed to begin the 21st century.
At the outset, the vineyard simply supplied grapes under contract. Superb quality Chardonnay and Pinot Noir contributed to successive releases of the highly acclaimed Arras Grand Vintage traditional method sparkling wine.
Having established their reputation for remarkable fruit quality, Dunbabin and life partner Jo Oliver transitioned from contract growing to producing their own single estate sparkling and still wines as well. Now 9ha, their Mayfield vineyard includes recent additions of Pinot Gris and Syrah.
An attractive cellar door – opened in 2022 – offers stunning views to Great Oyster Bay and beyond. Weekday charcuterie platters are complemented by weekend wood-fired pizzas, with the latter often available on public holidays as well.
Unlike his convict forebear, Bruce Dunbabin's not been horsing around. Mayfield is a very popular East Coast destination – and deservedly so.
Key details:
- Bruce Dunbabin: owner/operator
- Jo Oliver: owner/operator
- Jacqui Dolan, Peter Dredge, Anna Pooley: contract winemakers
- Kelsey Walker: cellar door manager
- Alex Sumner: marketing/events
Vineyard/cellar door address:
Mayfield Jetty Rd, Little Swanport TAS 7190
Telephone:
+61 (0) 435 739 575
Email:
cellardoor@mayfieldestatetas.com.au
Website:
www.mayfieldestatetas.com.au
Tasmanian viticulture takes place within a diverse mix of soil types and microclimates.
Climate data* for sites on the East Coast highlight the wide range of growing conditions here. Consider: Saltwater River Wines (MJT 16.0°C; 859 GDD) and Sterling Heights (MJT 18.3°C; 1267 GDD).
Vineyard sites on the Australian mainland are far warmer than those in Tasmania.
South Australia's Piccadilly Valley* (MJT 20.4°C; 1730 GDD) and Macedon Ranges* (MJT 19.9°C; 1365 GDD) in Victoria are regarded as the coolest GIs in their respective states.
Climate data* for Mayfield Jetty Rd, 1995-2024:
- Total annual average rainfall: 571mm
- Growing season average rainfall (Oct 1-Apr 30): 208mm
- Average autumn rainfall: 128mm
- Mean January temperature: 17.8°C
- Growing degree-days: 1160 GDD
- Average no of hot days (35°C or more) per year: 1
- Average no of cold days (minimum 4°C or less) Sept 1-April 30: 14
*Source: My Climate View, utilising past data from the Bureau of Meteorology and the European Centre for Medium-Range Weather Forecasts. Funded by the Australian Government.
Last page update: January 2026