Single Vineyard Selection
Fruit for this collection comes from single-vineyard sites that best represent the sub-regional and varietal idiosyncrasies.
Singlefile’s Mount Barker Riesling represents a dry style with loads of character. The fruit hails from the Pearse Vineyard, an established dry-grown site on the south-west plains of Mount Barker. It’s light in colour but heavy on citrus and grapefruit aromatics. The palate is characterised by the cutting drive of the wine, and displays intense citrus flavours with subtle minerality, which will develop further with age. The wine has a long finish with gorgeous lingering acidity.
This is Sauvignon Blanc, but not as you know it. The Fumé Blanc moniker was given by US wine vintner Robert Mondavi to indicate the Sauvignon Blanc had received oak treatment. Singlefile’s expression follows the Bordeaux style from the Pessac-Léognan/Graves sub-regions but uses fruit from the Stoney Crossing Vineyard in Pemberton, due west of the Great Southern. It’s sophisticated and elegant with spice and straw aromas and subtle grassiness. The partial oak treatment adds a refined complexity to the palate, and invites its drinkers to enjoy it with food. Marron or roast chicken, anyone?
Pinot Gris is the new kid on the block, gently nudging neighbouring white varieties out of the way and taking its place on the podium. Singlefile’s Pinot Gris blushes with a pink hue and delights with aromatics of pear and lychees, and subtle spicy and savoury characters from the French oak and lees contact. The palate bursts with spicy pear and citrus flavours over a blanket of richness and texture, ending long and tight with mouth-watering acidity. This wine is seriously moreish, and loves food. So drink it now or over the next five years (if you can wait).
The Family Reserve Chardonnay from Singlefile’s Denmark Vineyard is as intense as it is restrained. The powerful grapefruit and white peach aromas invite you in at first inhalation. Then take a sip and be subdued by the concentration of citrus and stone fruit, followed by a toasty almond complexity that begs to be savoured once again. Its creamy texture (thanks to the partial malolactic fermentation) runs along a linear structure that seems to last forever. Team it with poultry and seafood dishes, or allow it to age gracefully in the bottle for up to 10 years.
Made from the Robertson’s Vineyard in the Denmark sub-region of the Great Southern, this Pinot Noir is delicate and perfumed with aromas of red berries, subtle earthiness and spice. It’s fuller in body than many other cool-climate iterations of Pinot Noir. The palate comes gift-wrapped in fine tannins and bouncy acidity, which suits duck and other games dishes to a tea.
Like all good Cabernets, the colour of Singlefile’s Frankland River expression is dark and broody, with aromas of blackcurrant, plum and cassis. Take a sip and be enticed by juicy dark fruit flavours, a good acid backbone and fine-grained tannins. The finish is long but soon enough you‘ll head back for more of the same. Put it away for 10-15 years or drink it while it’s fresh and young with a roast lamb shoulder, vegies and crisp potatoes.
Frankland River is known as one of Western Australia’s premier Shiraz-growing regions, recognised for its distinctive spicy black pepper character. Singlefile’s Shiraz from the Riversdale Road Vineyard shows all that typical cool-climate spice in a sophisticated Rhône-like full-bodied wine with great length. Throw an eye fillet on the barbie with a few spuds and corn cobs and team it with a glass of this delicious Shiraz.