Singlefile Great Southern Gamay 2025

Accolades

96 Points – Ray Jordan Wine, April 2026

I love the way this wine combines a slightly red, jubey confectionery character with some deeper, wild, earthy fruit notes. But even with the light body, it carries complexity and interest right through to the finish. This is such a delicious current drinking wine from a variety most famously associated with the wines of Beaujolais. This is fragrant, perfumed, and made in a style that is immediately appealing.

Tasting Notes

• Appearance: Bright and inviting garnet.
• Aromatics: Dark cherry, forest flowers and spice, with gamey complexity and a playful hint of red confectionery.
• Palate: Stewed dark fruit is layered with herbal and brambly characters.
• Savoury character: Earthy umami notes provide depth and contrast to the fragrant fruit.
• Body: Lighter-bodied, fresh and highly approachable.
• Tannins: Soft, fine and gently structured.
• Finish: Dry and lingering, with subtle smoke, spice and savoury fruit.

Wine Details

• Vintage: 2025
• Variety: Gamay
• Region: Great Southern, Western Australia
• Fruit: Handpicked
• Harvest date: 26 February 2025
• Maceration: 14 days of full carbonic maceration
• Fermentation: Completed in barrel after pressing
• Bottling date: 31 July 2025
• Alcohol: 13.7%
• pH: 3.49
• Total acidity: 5.7 g/L
• Body: Light
• Sweetness: Dry
• Tannins: Soft and fine
• Cellaring: Up to 5 years
• Serving temperature: 12-15°C

If You Love Pinot Noir, Try Gamay

Pinot Noir and Gamay share many qualities in the glass. Both can produce beautifully fragrant, lighter-bodied red wines with bright acidity, red fruit and soft tannins. Neither variety needs to be heavy or powerful to provide flavour and complexity. Pinot Noir often leans towards delicate cherry, florals, earth and forest floor. Gamay is generally more openly fruity and playful, with cherry, raspberry, flowers, spice and occasional confectionery characters. This Singlefile Gamay retains the perfume and fine structure Pinot Noir drinkers enjoy while adding stewed dark fruit, bramble, herbs and earthy umami complexity.

Winemaking

• The Gamay fruit was handpicked on 26 February 2025.
• Whole berries then underwent full carbonic maceration for 14 days. A small addition of actively fermenting Chardonnay juice was introduced to help protect the berries and initiate fermentation.
• After carbonic maceration, the fruit was pressed and fermentation was completed in barrel. The finished wine was bottled on 31 July 2025.
• This approach was inspired by traditional Gamay winemaking and designed to retain the grape’s natural fragrance, vibrant fruit and freshness while developing additional layers of texture and savoury complexity.

Serving and Cellaring

• Serve Singlefile Great Southern Gamay at approximately 12-15°C.
• If the bottle has been stored in a warm room at around 22-24°C, place it in the refrigerator for approximately 45 minutes before serving. This will cool the wine without making it so cold that its perfume and savoury complexity disappear.
• A large Pinot Noir glass is ideal. Its wide bowl gives the cherry, floral, spicy and earthy aromas room to open.
• Lengthy decanting is not necessary. You can open the bottle approximately 30 minutes before serving, or simply allow it to develop naturally in the glass.

Food Pairing 

• Roast chicken: One of Singlefile’s recommended matches, particularly with herbs, mushrooms or a light glaze.
• Duck: The fresh acidity cuts through the richness, while the cherry fruit complements the meat.
• Mushroom dishes: Mushroom risotto, tarts or grilled mushrooms echo the wine’s earthy umami character.
• Charcuterie: Soft tannins and bright acidity work beautifully with cured meats, pâté and terrines.
• Pizza: Try it with mushroom, prosciutto, salami or roasted vegetable toppings.
• Barbecue: Its fruit and freshness work with grilled chicken, pork sausages and lighter barbecue dishes.
• Curries: Aromatic curries and gently spiced chicken dishes complement its fruit, spice and savoury complexity.
• Roast pork: The acidity refreshes the palate while the red fruit balances the richness of the meat.
• Grilled salmon or tuna: Light tannins allow it to pair with richer fish, particularly when the wine is served lightly chilled.
• Hard cheese: Mature cheddar, Comté, Gruyère or aged Gouda are excellent choices.