The afternoon will commence with a glass of the 2019 Sparkling Pignoletto.
This is our first production of a sparkling wine using our Pignoletto grapes which are grown in the Harvey Hills at our Wildwater Vineyard.
The label has been created specially for us from a commissioned painting by local artist Yvonne Chapman and friend of Vineyard 28. It showcases the Wildwater vineyard, its landmark towering gum tree and the guinea fowl who live amongst the vines.
Pignoletto originates from the Emilio Romagna area in Italy. It takes its name from Pigna’, the Italian for pine cone, on account of its small, tight grape clusters.
Think crisp green apples and crunchy green pear slices – this is our Pignoletto.
Winemaker Mark, will chat to you about the wine, tell you the story of the label and encourage you to sample it alongside some canapes.
You will also be able to sample the 2020 releases of our Sauvignon Blanc, Arneis, Dolcetto and Dolcetto Freddo.
A grazing table laden with canapes, cheeses, olives, and our awesome locally made artisan crackers will be on hand to enjoy with your wine.
On Saturday 14 November 2020 at 3:00 PM to 5:00 PM. Bookings essential. BOOK HERE
We’re thrilled to announce that we’re a featured winery in the Bunbury Wine Wander, an exciting new event that sees eleven Geographe wineries paired with Bunbury CBD venues for the ultimate, self-guided tasting adventure!
You’ll find us at Bayview Bar, Bunbury, serving tastings of three different but equally delicious Vineyard 28 wines – you’ll also be able to purchase some delicious gourmet snacks and meals at the venue.
Happening on Saturday 7th of November, it’s designed for groups of friends to explore and enjoy together!
But you’d better grab your tickets soon because they’re selling fast – head to
As the autumn months come to a close the vines transition from all their glorious amber colours to looking quite bleak as all the leaves fall to the ground. The next change for our vines comes with pruning season. From late June through to August is the time we give our vines a big haircut, setting them up ready to burst in Spring and start working on the next vintage of grapes.With tw o vineyards now comprising of almost 22 acres of vines it takes a little longer than it did a few years ago. The majority of our vines are spur pruned, but the Nebbiolo is always cane pruned. Our younger vines, those that we’ve just grafted in such as the Fiano, Montepulciano and Barbera are also cane pruned, as in these first few years of growth it is all about establishing good structure.
Why do we prune ?
Grapevines are perennials. They shoot away in Spring, grow and develop over the Summer, are harvested in the late Summer, then die back over autumn and winter, to begin the cycle again the following Spring. We prune the vines because if we didn’t we’d have naturally bushy trees, with a mess of leaves and branches. Pruning and training our vines, helps us keep them organised and focused on growing grapes.
As the saying goes, ‘Great wines are made in the vineyard‘.
You’ll mostly look out at our vines in winter if you visit and see that they’ve been spur pruned., but what does this mean? The before and after photos of our Muscat vine illustrate this or you. In simple terms we cut off all the current years fruiting canes back down to ‘two bud spurs’, keeping the original cordon and trunk structure in place. We count the number of spurs on each side of the vine, and this way we are able to control the amount of fruit each vine produces. Typically each, spur will grow two fruiting canes and each fruiting cane will produce up two bunches of grapes. Our many varieties produce different bunch weights. From there we do the math – number of vines x number of bunches x average bunch weight = estimate tonnage of fruit per grape variety.
On the other hand our Nebbiolo is a little different. These vines get a big haircut each year, and are cane pruned. The cordons get removed each year and we reduce it back to two of the best fruiting canes to lay down for the next vintage. The canes are cut to a specific length determined by how many buds we believe the vine can cope with. Generally we work on 8-10 buds per cane, which equates to approx 16 to 24 bunches of fruit per vine. But as we focus on quality over quantity, approx 30% of this fruit is dropped just prior to veraison.
For more than a year our trusty cellar door concierge Jasper has been sharing his knowledge of all things wine with his “Jasper’s Wednesday Wine Fact” on Facebook. Sometimes they are quirky pieces of information, and other times quite factual. We’ve reviewed the rankings and as determined by engagement from our Facebook followers, here are the Top 10 Wednesday Wine Facts that you all enjoyed.
Here we go…
The colour of wine is determined by how much contact the grape juice has with the grape skins. This also impacts the amount of tannins in a finished wine. Rose for instance is mostly crafted by controlled and limited contact with the skins of red grape varieties.
Wine grapes are of the vitis vinifera family, and there are apparently over 10,000 different types.
A 750ml bottle of wine contains the juice of approximately 600 to 800 grapes.
There are 11 different bottle sizes. Wow! From the 187ml ‘Piccolo’ up to the ‘Nebuchadnezzar’ which holds the equivalent of 20 standard bottles. (A standard bottle being 750ml) Check out Wine Folly for all the detail.
Not everyone likes wine. Some are even afraid of it. The condition is known as “Oenophobia“.
There is a right way and wrong way to hold a wine glass. Wine glasses should be held by the stem, so that way the hand does not raise the temperature of the wine. The stem exists for a reason!
The dark green wine bottle was an English invention. Sir Kenelm Digby (1603 to 1665) was responsible. Prior to this wine was kept in goat skin bags.
The oldest wine cellar is located on the Titanic. When divers went down to the wreckage they surprisingly found most of the bottles intact.
Grape varieties do not determine how sweet a wine is. Winemakers do. It all depends on whether they ferment all the sugar and convert it to alcohol. In the case of Moscato, they don’t, leaving what is known as residual sugar, giving it sweetness.
How does a traditional sparkling wine get its bubbles? The wine is still when it’s bottled, but then yeast and sugar are added to the mix which create the carbon dioxide (the sparkle) as they interact over the next 12-15 months.
With all the happenings in the world we are focusing on the little things to celebrate. After a great 2020 vintage that was completed just as the Covid-19 crisis became fully understood, and a reality, we are pleased to release the first of our 2020 vintage wines – the 2020 Sauvignon Blanc Semillon and the 2020 Arneis.
Available now at the cellar door and online.
December saw some of our hottest days ever, our warmest nights and driest times since 2008. The season started considerably earlier than usual with our harvest starting in the last week of January, up to 3 weeks earlier than normal. Many of our white varieties were harvested in quick succession throughout February, without any drop in quality, making for a busy time for us. A slight cooling off in March and some sporadic rain events slowed down reds to ripen on a more usual schedule.
We encourage you to celebrate with us and enjoy our new wine releases. Pop over to the website to buy wine.
2020 Sauvignon Blanc Semillon
This follows on from previous vintages. It is passionfruit on the nose, with dry citrus and lime on the palate.
The Semillon adds length and texture. Drinking beautifully.
$20.00 per bottle
A soft and aromatic vintage, with a rich textured palate of nashi pears to hints of citrus, with a crisp finish.
Drinking young and fresh or will cellar for 2-3 years.
The 2020 Vintage here at Vineyard 28 in Geographe kicked off a little earlier than usual. On the 29th January we commenced with harvesting the Muscat Petit a Grain fruit destined for the 2020 Moscato Rosa. Sampling and testing in the weeks prior had suggested we’d be underway around first week of February, but a few warms days pushed the fruit along and Vintage 2020 began.
What followed next was 13 harvests of fruit spread across a short window of 5 weeks, at both Vineyard 28 and up at the Wildwater Vineyard. This made for quite a compressed vintage compared to previous years. It meant a busy time in the winery for Mark and the new wine tanks purchased this year have been put to good use. The Cabernet Sauvignon was picked on the 24th February, and then we saw a weather change. Some rain, cooler days and nights slowed down the ripening of the Nebbiolo. We were a little concerned it might be damaged by the rain, but it robustly came through to be harvested as normal on 25th March.
Overall 2020 has been a great vintage, the quality and yields of the fruit have been exactly where winemaker, Mark wanted them to be. There are some great flavours to be sampled once these grapes make bottle. This year Mark is increasing his use of wild yeasts from the vineyard. They increase the texture and character of the wines that are produced. So there will be some very interesting drops from Vintage 2020.
Throughout Vintage Jasper was everywhere. He loved being up early and out with the crew harvesting. But age has caught up with him, as generally by the afternoons he’d be found sound asleep somewhere.
Vintage came to a quiet finish this year amidst the Corona virus crisis. Normally we would have celebrated with our crew. Many of them have picked for us over 10 years now, Bruce Jones in particular has been with us for 15 years. For now we’ve postponed the celebrations and look forward to gathering the crew together once it is permitted and celebrate Vintage 2020 with a few wines and some great food.
Just as the weather begins to cool and we head into the Autumn months, we are ready to share our new wine releases – the latest vintages of Cabernet Sauvignon and Nebbiolo.
The 2018 Cabernet Sauvignon is our usual fruit driven style. Lots of great berry fruit on the palate, luscious with a dry finish. $25.00 per bottle
The 2018 Nebbiolo is quite special this year. A slight change in winemaking practise, with 30% of the fruit undergoing wild ferment has added great depth to this wine. It was recently awarded 4 stars in the Winestate Italian/Spanish Tasting, of which the results can be seen in the March/April edition of the magazine.
As per the notes in the Winestate Magazine – “A bright nose of tar and rose petals with a well focussed longer vibrant palate of dried herbs, oak spices ad rose petals.”
$28.00 per bottle
We are looking forward to sharing these new wine releases at our Cellar Door, via our grazing and tasting experience, and also out and about as the opportunity arises.
We are planning to take them along to the Toast to the Coast Event being held at the Mindarie Marina on Saturday 4th April 2020.
The wines can also be ordered online via our website.
Come and join our winemaker, Mark Cumbers for Vineyard 28 on theBoardwalk, a “Trip to Italy” with a side trip to “France”, as he showcases current and new release wines. All will be accompanied by delicious morsels prepared by the chef at the Boardwalk Cafe in Mandurah. Enjoy a summer evening on the Mandurah waterfront, whilst enjoying our wines, food and good company.
The current wines will be on offer along with some of our new releases.
The Chef at the Boardwalk Cafe will providing some delicious morsels of food to accompany our range of wines. Mark will be on hand to talk about the wines and answer all your questions. You’ll also be able to place orders for your favourites.
Licensee : Cumbers WA Pty Ltd Premises Name : Vineyard 28 License Number : 6180088658 Class of License: Producer’s License
Warning: Under the Liquor Control Act 1988, it is an offence to sell or supply liquor to a person under the age of 18 years on a licensed or regulated premises; or for a person under the age of 18 years to purchase or attempt to purchase liquor on a licensed or regulated premise.
Cellar Door is open 10am to 5pm – Thursday to Monday.
Other days by appointment.
Or Order wine online, via phone or email.