Collector Club Pre-Release

The Porongurup subregion of the Great Southern has developed a reputation for producing world class rieslings in recent years. ‘The Pamela’ is from mature riesling vines at Honan Vineyard on the north east corner of the Porongurup range. The vineyard is approximately 300m above sea level and protected by
a natural rain shadow with a northern aspect on lateritic soils. This cool site with minimal rainfall creates the pristine environment for mature riesling vines to thrive.

The 2026 growing season was consistent and well-paced, with even temperatures and relatively low rainfall. Porongurup riesling was earmarked early as a standout variety of the vintage, showing purity and definition. Picking was carefully timed to retain the fruit’s beautiful natural acidity.

Winemaking was focussed on preserving the delicate flavours and aromas from the fruit and allowing the vineyard’s sense of place to shine through.

The 2023 growing season in the Denmark subregion of the Great Southern was characterised by relatively mild spring and summer temperatures, resulting in a late start for flowering and a late finish for ripening. The fruit enjoyed the slow ripening season, coming off the vine in beautiful condition with a lovely balance of flavour and natural acidity.

‘The Vivienne’ aims to capture the essence of our Denmark chardonnay vineyard from multiple perspectives. The chardonnay fruit for the 2023 vintage was harvested by hand in three separate parcels on 15 and 24 March, and 5 April, with an average baumé of 11.77 across the three picks.

Each parcel of fruit was chilled overnight, before whole bunch pressing direct to new and seasoned French barriques, for fermentation on full solids by natural yeasts. The wine matured on lees without sulphur for approximately 8 months with regular bâtonnage every 4 to 6 weeks. The 2023 vintage produced a tightly focused wine of great complexity and intensity. The wine was matured for over 10 months in oak before being prepared for bottling. It was bottled on 12 June 2024 and rested in bottle for at least 20 months to allow for bottle age and secondary characters to develop.

Originating in Piedmont, arneis (or “little rascal” in Piedmontese, named due to its difficulty to cultivate) is typically a dry and fuller bodied white wine exhibiting notes of pear, apricot and florals.

There is a small parcel of this varietal grown in the Great Southern – while still relatively new plantings, the long, cool ripening window in the region allows for full fruit ripeness to be achieved while retaining delicate aromatics and natural acidity.

The 2026 growing season in the Great Southern delivered strong ripening conditions for our Mediterranean varietal whites. Spring and summer were quite dry and offered consistent temperatures, supporting even ripening and vibrant varietal flavour. Picked on 23 March 2026, the grapes were brought into the winery, with the free run juice undergoing a long and slow cold fermentation in a
stainless steel tank immediately after pressing. This ensured the delicate varietal characters were preserved. The wine was bottled in September 2026

Often described as the “Spanish pinot noir”, mencía originated in Portugal but found its true home in the north-west of Spain, where the majority of plantings are now found. Though a relative newcomer to Australia, first planted in McLaren Vale in 2011, small parcels have flourished in select sites, particularly across South Australia as well as a tiny planting in the Great Southern.

Mencía thrives in climates with warm days and cool nights, conditions that foster an elegant balance of vibrant aromatics, bright acidity, and flavour intensity. The fruit for this wine, from Frankland River, enjoyed precisely these conditions. The site’s ironstone gravel soils lend a distinctive mineral edge - an expression of terroir which this variety is especially suited to.

Fruit was selectively harvested on 27 March 2025 to capture optimal freshness and flavour. A combination of whole-berry and partial whole-bunch fermentation brought aromatic lift and gentle tannin complexity. Extraction was carefully restrained to maintain purity, with minimal pump-overs and no heavy punchdowns. The wine was matured in older (one, two and three year old) barrels to add a smoothness without masking the variety’s natural floral brightness. The wine was bottled in February 2026 and has since been rested in bottle, allowing expression of some secondary character.

Mataro (also known as mourvèdre or monastrell) is probably best known as the ‘M’ in “GSM”. Singlefile has been producing Clément V, a Rhône-styled GSM blend, for a number of years. The 2025 mataro stood out to us for exceptional varietal character; leading us to set some of the fruit aside for this single
varietal mataro.

The fruit is from the Great Southern’s Frankland River subregion. Mataro is well suited to the warm days and cold nights in this area, and it prospers in the gravelly soils. Grown as a bush vine rather than on trellis enables lower yields, concentrated flavours and protects the grapes from sunburn.

Harvested on 3 April 2025, the fruit was picked and cold soaked for two days in a small open fermenter. Wild fermentation started naturally and a select yeast strain was added to the ferment after the wild fermentation had commenced for five days. Pump overs were gentle to avoid over extracting tannins. The wine was pressed into French oak barrels, twenty five percent new and the remainder two and three year old barrels, where it stayed for ten months before bottling.

The Frankland River subregion of the Great Southern is a premier red wine growing area of Western Australia. The plantings of grenache vines in the region are sparse and fairly recent, improving quickly with vine age. The fruit for this wine is from the Donnelly River vineyard which delivers high quality grenache from one of the more mature sites in Frankland River.

The 2025 growing season offered even temperatures and clear skies, ideal to achieve full-flavoured grenache fruit. After picking on 2 April, the grapes were sorted, and fermentation took place in a small open fermenter. Maceration was gentle, lasting twelve days with minimal intervention. The wine was then transferred to oak, aged in low toast French oak barriques for eleven months, before preparation for bottling in May 2026.