The Great Southern is home to five distinct subregions, each shaped by its own landscape, climate and pace. Together, they form one of the most diverse and quietly expressive wine regions in the world.
With only a small footprint of vineyard plantings across its vast expanse, each site offers a nuanced expression of place, resulting in wines of balance, purity and cool-climate elegance.
As a small, family owned winery, our focus remains on capturing that sense of place and showcasing the very best of the region.
Claire, from our Perth, team has paired the Singlefile Great Southern Cabernet Sauvignon Merlot with her take on a Tuscan classic, Sugo Bugiardo. Find the recipe below.
Ingredients
⅓ cup (80ml) extra virgin olive oil
3 celery stalks, finely chopped
1 large carrot, finely chopped
2 small onions, finely chopped
3 garlic cloves, crushed
½ bunch each rosemary and oregano leaves, finely chopped
1 bunch sage, leaves finely chopped
200-250g pork and fennel sausages, casings removed (2-4 sausages)
2 middle bacon rashers, trimmed and diced
½ tsp fennel seeds (optional)
700ml tomato passata (sugo)
½ cup (125ml) red wine
400g long pasta, (tagliatelle, linguine etc.)
shaved parmesan and basil leaves, to serve
Method
Heat oil in a large pan over medium heat. Cook celery, carrot and onion, stirring, for 12 minutes or until softened. Add garlic and herbs, and cook, stirring, for 2 minutes until fragrant.
Add sausage and bacon, and cook, breaking up the sausage meat with a spoon, for 2 minutes or until lightly browned. (If your sausages aren't very strongly flavoured, add fennel seeds to the pan with the meat.)
Add passata, wine and 1/2 cup (125ml) water and reduce heat to low. Simmer, stirring occasionally, for 25 minutes or until thick and reduced. Season with salt and pepper.
Meanwhile, bring a large pot of salted water to the boil and cook chosen pasta to al dente. Add a splash of the pasta cooking water to the sauce before draining pasta and tossing through sauce. Serve with parmesan and basil.
Megs is our beloved Wine Club and Events Manager. Her current favourite Singlefile wine is the Family Reserve Pinot Noir.
"It’s a wine that asks me to slow down and appreciate not just the first sip, but how it evolves over the course of an hour or two as it opens in the glass. I'm at at time in my life where things are often fast paced so I’m drawn to wines that create a sense of pause and presence, especially with good company and conversation.
While I enjoy thoughtful food pairings, this wine stands beautifully on its own. I enjoy it most in a late-afternoon setting, with 'The Teskey Brothers' playing in the background, something slow-cooking for the evening ahead, and a fire going in the back yard."
"I’m a big fan of this Italian grape variety and always interested to try new expressions. The Singlefile Great Southern Fiano certainty did not disappoint! Fresh and lighter in style with good acidity, I found citrus and hints of spring blossom on the nose, which transferred to lemon and grapefruit on my palate."
Rob's review of our Great Southern Fiano.
We are delighted to share that Singlefile has been named as one of The Real Review Top 100 Wineries of Australia 2026.
Thank you to the team at @therealrvw and to everyone who supports our small, family owned winery. It is a privilege to continue producing wines from this beautiful, diverse region.
Not always in the foreground, but always present.
Today is a moment to recognise the women who have shaped us, often in ways that go unspoken.
Happy Mother’s Day.
We would like to wish our co-founders, Phil and Viv, a very happy 54th wedding anniversary. A partnership that forever sits at the heart of Singlefile. Here's to you both 🤍
A reminder that dogs are more than welcome at the Singlefile Cellar Door. If you snap any pictures, like these ones of Mondo, please do share them with us 🤍
Fiano at the table.
Lifted citrus and gentle spice, with a soft, textured palate that lends itself naturally to food.
Paired with wood-fired organic bread with butter and ash salt, ricotta with honey and garden herbs, and cherry tomato with white anchovy and caper.
A balance of brightness, texture and savoury detail, each element quietly complementing the next.
"Lots of fresh fruit, think peaches and apricots, with some ripe pears. A little splash of floral on the aroma."
Louise's kind review of our Run Free By Singlefile Chardonnay.
Have you stood at the edge of the Southern Ocean?
Carved over time by the Southern Ocean, these granite formations offer a glimpse into the scale and energy of the Great Southern coastline.
From the viewing platforms, the movement of the ocean below shifts with the conditions — from calm swells to something far more dramatic.
A defining part of the region, and one that continues to shape its character.
Image by @kyle.bowman
Source: @discovergreatsouthern
