From the lower reaches of Block 5D, a 0.4-hectare parcel on the cooler south-eastern slope of View Hill, this is a fresh, textural skin-contact Ribolla Gialla. Sandstone and siltstone soils flecked with ironstone and marine carbonate, along with a slow-ripening site, build flavour and phenolic depth. A season of two halves, with record summer rainfall followed by a dry, warm finish, called for a carefully chosen pick, prioritising fruit integrity and natural acidity.
Light golden sunrise in the glass. Fresh quince, nashi skin and a hint of briny bay lead the way. There's flesh through the middle, but it's the line that leads, focused and mineral, with phenolics that frame rather than dominate.

Hand-harvested and fully destemmed, then fermented spontaneously on skins for 60 days before gentle pressing to stainless steel. No fining or filtration.

Sourced from Swinney’s Margaret River vineyard on the banks of Wilyabrup Brook, just three kilometres inland from the Indian Ocean, this Chardonnay comes from mature Gin Gin clone vines planted in 1984. The original planting material was sourced from Leeuwin Estate, with the vines established on deep, gravelly loam soils at a density of 2,800 vines per hectare. McGregor’s Cottage, built in 1881, still stands at the entrance to the property. Meticulous farming, including repeated shoot- and bunch-thinning passes, kept yields below two tonnes per hectare and ensured only pristine fruit was harvested.

The 2025 season brought another warm, dry harvest following a mild winter. Moderate vigour and balanced vine health saw picking begin one to two weeks earlier than average, producing intensely flavoured fruit with excellent natural balance. Chardonnay was harvested in ideal ripening conditions, with outstanding quality potential reported by the producer.

The hand-picked fruit was chilled and whole-bunch pressed directly into French oak barriques, 25% new, for spontaneous fermentation. The wine then rested on its lees and underwent 25% malolactic fermentation before racking and bottling. Made with the minimum effective addition of sulphites and minimally filtered, it is 100% Chardonnay, bottled under screwcap at 13% alcohol.

Grown on organic, dry-farmed blocks in Powderbark, two of Swinney's oldest Riesling plantings, with shade cloth protecting the bunches from excessive sun. In the cellar, the fruit is whole bunch pressed and naturally fermented in neutral vessels, then rested on lees for three months, building texture while preserving purity and freshness.

From Block 2A on the north-western slope of View Hill, this is a poised, fragrant Nebbiolo shaped by long, warm days and an even, measured season. Cherry, blood orange and crushed rose petal lead, with tea leaf and terracotta adding savoury detail. Medium-bodied and classically structured, it carries fine tannin and a little chew but stays juicy, bright and finely drawn.

Hand picked and fully destemmed, then fermented spontaneously in stainless steel with 14 days on skins. Matured half in stainless steel and half in seasoned oak puncheons, with full malolactic fermentation and no fining or filtration. Vegan friendly.

The fruit comes from Robert and Genevieve Mann’s vineyard on the banks of Calgardup Brook in Redgate, just south of Margaret River township and only two kilometres from the Indian Ocean. Here, 25-year-old vines are dry-grown and organically farmed on Keenan gravel loam derived from ancient, decomposed granite. Planted at 1,600 vines per hectare, the vineyard is tended with meticulous attention, with repeated shoot- and bunch-thinning passes bringing yields below two tonnes per hectare and ensuring only pristine fruit reaches the winery.

A mild winter gave way to another warm, dry growing season. Moderate vigour and balanced vine health brought harvest forward by one to two weeks, delivering intensely flavoured fruit with excellent natural balance. Both Chardonnay and Cabernet were harvested in ideal ripening conditions, with outstanding quality potential reported for each.

Hand-picked fruit was destemmed and berry-sorted before being transferred directly into large French oak vats. Fermentation lasted 16 days, with daily plunging and pump-overs, before the wine was pressed directly into French oak barriques, 15% new, for 15 months’ maturation. Made with the minimum effective addition of sulphites, the wine was left unfined and minimally filtered.

Matt Swinney's affection for the Southern Rhône and Priorat led him to plant bush-vine Grenache on the estate's ironstone hilltops back in the 1990s, when the variety was virtually unknown in the region and the decision raised more than a few eyebrows. Erin Larkin has called it "a tremendously important wine not only in the context of this vineyard but of the Great Southern Region and, indeed, on a national level, for Australia," while Max Allen has written that it "tastes like no other Australian example of this variety and will change perceptions of the Frankland region."

Echoing what's already been said about Swinney's Grenache, it's rare to find a Mourvèdre of this purity and distinction from Australian shores. This marks Swinney's sixth straight vintage of the wine, and it continues to bask in the spotlight. The fruit is drawn from dry-grown bush vines on the Wilsons Pool vineyard, planted in the early 2000s on rich, gravelly loam soils.

Swinney has become regarded by many as the finest Syrah vineyard in Western Australia, with one writer describing the Syrah as "more Hermitage than Grange." It's hand-harvested from Wilsons Pool and 30-year-old Powderbark vines, planted to a mix of clones including Jack Mann's own heritage selection. Shade cloth shields the fruit from harsh afternoon sun, preserving freshness and spice, while gravity flow avoids pumping, maximising whole berries. The result is a wine of real structural complexity, built through careful farming and gentle handling in the cellar.