Singlefile Journal
Singlefile’s stories of craft, place, and people.
Made of the Great Southern.

Singlefile’s Newest Experience: Cool-Climate Chardonnay Masterclass
Chardonnay holds a special place in our hearts at Singlefile, having been a cornerstone of our winemaking journey since 2008. “We created the Cool-Climate Chardonnay Masterclass to showcase the dep...
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Q&A with Singlefile Co-Founder, Philip Snowden
We sat down with Phil, the namesake of our Limited Release 'The Philip Adrian' Cabernet Sauvignon, to find out a little more about his journey into the wine industry, and his day-to-day life at Sin...
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Our 7 Favourite Melbourne BYO Spots
Fancy a night out in Melbourne, but wishing you could take along a special bottle from home? Here we’ve compiled a list of our favourite venues in Melbourne where you can let someone else handle th...
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A Taste of Luxury: Why Choose a Magnum?
Besides the sense of theatre they impart when pouring, 1.5 litre magnum bottles offer some unique advantages that elevate both the drinking and cellaring experience when compared to their standard-...
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Q&A with State Buildings Group Sommelier Emma Farrelly
Read on to discover how Emma came to the world of wine, the current trends she is seeing in the market, and her thoughts on the Great Southern wine region.
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The 2021 vintage of 'The Vivienne' Denmark Chardonnay was awarded the 'Best in Show by Varietal' title at the 2024 London Wine Competition, scoring 96 points, the top Gold Medal for chardonnay.
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A Guide to Great Southern Riesling
Dry rieslings have experienced a resurgence due to their fruit purity, hands off winemaking, and their exceptional ageing potential.
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10 Years in the Making: The Story of ‘The Pamela’ Riesling
Discover the story behind 'The Pamela' Riesling — a wine that is as refined and elegant as its namesake.
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Q&A with 2023 ‘Sommelier of the Year’ Nina Throsby
Read on to find out how Nina discovered the wine industry, her unconventional food and wine pairings and her favourite wines she’s enjoying right now.
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Fumé Blanc - a smoky Sauvignon style achieved by fermenting a proportion of the fruit in oak barrels.
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