The Bright Winter Selection

The 2025 vintage in the Great Southern was characterised by dry conditions over the growing season, ensuring the fruit developed slowly with good flavours. This wine is a blend of Mount Barker and Frankland River fruit, from vineyard sites that consistently produce a style of vermentino with great purity, lovely refreshing acidity and well-developed varietal flavours.

The vermentino grapes were picked and left on their skins for approximately eight hours before being pressed to a small stainless-steel tank. A long, slow, cold fermentation followed to preserve the delicate fruit characters. The wine was racked off its lees straight after fermentation to help retain its subtle texture and floral notes. It was bottled in July 2025.

Fiano is a white Italian grape variety that is grown primarily in the Campania region of southern Italy and on the island of Sicily. It has been introduced to the Great Southern region in more recent years and the 2025 growing season delivered ideal conditions for this variety. Spring and summer offered consistent temperatures with very little rain, encouraging full ripe fruit flavours before a slightly early harvest.

The fiano fruit was picked at dawn on 5 March 2025. The fruit was sorted and gently pressed. The juice underwent a long and slow cold fermentation in a stainless-steel tank immediately after pressing to preserve the natural fruit characters. When the wine had completed its fermentation, it was racked off its lees. The purpose of this approach is to maintain the subtle textures and crisp finish. The wine was prepared for bottling in September 2025.

This is an elegant, dry, Provence styled rosé produced from the Mediterranean varietal sangiovese. We have found the Mediterranean varietals to be well suited to this style of rosé where balancing fruit flavours, savouriness, natural acidity and colour are all important factors to producing premium rosé.

The sangiovese grapes were picked on 19 March 2025. The parcel of fruit was brought to the winery and gently destemmed and crushed directly into the press with approximately two hours of skin contact occurring prior to a gentle pressing.

The free run juice was handled oxidatively and remained on full solids for two days before rough racking and the introduction of an indigenous yeast to initiate fermentation, with 10% of the wine fermented in 3-year-old oak barrels. Following a slow and cool fermentation, the wine was rested on its lees for four months prior to final blending and preparation for bottling.

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 the 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 (from the nearby Porongurup range) and has a northern aspect on lateritic soils. This cool site with minimal rainfall creates a pristine environment for mature riesling vines to thrive.

The 2025 growing season delivered optimal ripening conditions with good rainfall over winter, and a dry spring and summer with even temperatures, with picking carefully timed to retain the fruit’s beautiful natural acidity.

Winemaking was focused on preserving the fruit’s delicate aromas and flavours to allow the vineyard’s unique sense of place to shine through. Minimal intervention, careful handling and early bottling were employed to capture the purest expression of site and variety.

The 2025 vintage in the Great Southern was characterised by dry weather and very consistent growing conditions, ideal for aromatic varietals such as semillon and sauvignon blanc. The fruit was picked at the optimal time to produce a fresh and aromatic wine that showcases the best varietal characteristics in this classically Western Australian blend. 

The sauvignon blanc was picked early on 26 February 2025 and the semillon was picked before dawn on 5 March 2025. Both varieties were gently de-stemmed and crushed. A light pressing followed, with the free run juice separated and fermented in stainless steel tanks. The parcels of semillon and sauvignon blanc were kept separate throughout. The fermentation was carried out at 15°C for 13 days. On 20 March, the wines were racked off their lees and blending trials were carried out to produce what we considered to be the best possible semillon and sauvignon blanc blend. 

With the goal of producing a dry, fresh styled wine with good structure and a nice length of flavour, the final blend was approximately 60% semillon and 40% sauvignon blanc.