Swinney

Game Changing Frankland River Born from Meticulous Farming Practices

The road from grape grower to winemaker can be fraught with difficulties. Yet, by building from the vineyard first, employing a dream team of passionate and experienced people, and never taking the focus away from quality, siblings Matt and Janelle Swinney have created something exceptional in the Frankland River region of WA.

It’s one thing to aim for the stars; it’s quite another to have the tools to get there. Matt Swinney had a powerful vision to establish a benchmark and unique vineyard on his family’s property, situated on the gravelly, ironstone soils of the Frankland. His intention was always to found a benchmark wine label using only the finest fruit, but good things take time—especially when it comes to vines! Most plantings occurred in 1998, and the site quickly garnered a reputation for quality and originality. Innovations such as planting bush vines (the first in modern-day WA, where they are virtually unknown) and taking the leap with Grenache and Mourvèdre (in a region that many felt was too cool for these Mediterranean varieties) certainly raised eyebrows. Today, both these decisions have proven to be inspiring.  

Fast forward to today, and the Swinney estate has become regarded by many as the finest Shiraz vineyard in WA, not to mention an excellent source for Frankland River Riesling. They have also staked their claim (pardon the pun!) as one of the world’s great sites for both Grenache and Mourvèdre—if you think we’re exaggerating, then we look forward to showing you the upcoming releases. More recently, in 2018, the Swinneys invited renowned winemaker Rob Mann to join the team. Mann is the grandson of the legendary Jack Mann—the godfather of Western Australian wine—and is internationally respected in his own right after his work at Cape Mentelle, Hardy’s Tintara and Newton in the Napa. By his own account, Mann took one look at the vineyard and asked, “Where do I sign on?”

“The Swinney vineyard represents modern viticulture interwoven with Old-World techniques, executed with precision through a combination of exhaustive manual work and state-of-the-art technology, and all underpinned by an environmental focus...and the quality of the resulting wines, is truly extraordinary and inspiring.” Young Gun of Wine – Australian Vineyard of The Year 2020

The Swinneys have been no less careful about who they entrusted their vines. Following celebrated viticulturist Lee Haselgrove’s tenure, in 2021 Rhys Thomas joined the team as viticulturalist and vineyard manager. A long-term buyer of Swinney fruit, Thomas has been walking the blocks and rows of the Swinney vineyards for over 15 years and was a leading force in the family’s drive towards pure quality and sustainability. His soil and aspect-driven approach will only further help peel back the layers of the Swinny’s outstanding terroir.  

Over the last handful of vintages, the Swinney label has been celebrated by critics worldwide in a way that is most unusual for such a young producer. Despite their sizeable holdings, the Swinneys produce very limited volumes of their own wine, cherry-picking a tiny percentage of their parcels for their own production. These vines are micromanaged to deliver the very finest and most expressive fruit they can grow. Mostly dry-farmed, the Swinney parcels are low cropped (at one to two tonnes per acre), and the canopy management is meticulous. There’s shoot and bunch thinning and shade cloth for the Shiraz and Riesling fruit, creating soft, dappled light and lower temperatures in the bunch zone. In the case of Grenache, the vines are harvested three times to pick only perfectly ripe fruit. Even then, the fruit is further graded depending on the wine it’s destined for. It’s an obsessive style of viticulture, and it shows in the wines.

The winemaking philosophy here is equally precise yet straightforward. Both Mann and the Swinney family want to reflect and preserve the personality of each individual vineyard site in that season. They want people to be reminded of the place rather than the maker. After careful sorting, fermentations are natural; Robb Mann also favours co-fermentation and the flavour and structural integration this brings. Gravity flow is utilised to avoid pumping, maximising the percentage of whole berries and minimising maceration. Mann is looking for an infusion-style, gentle extraction, and this approach goes a long way to explaining the remarkable balance and purity of the wines. The reds are aged in mostly seasoned wood, ranging from 500-litre demi muids to 36-hl wooden vats. The resulting wines are outstanding and shine with character, craft and respect for the land.

Swinny’s Farvie label represents the finest quality and purest vineyard expression from the family’s best, organically managed sites. These are wines made from specific vines and bunches, farmed in the kind of obsessive fashion that we associate with the most outstanding growers worldwide. The Farvie vines are rooted in the deep, gravelly, ironstone crests of the Swinney Estate’s upper, northeast-facing hillsides. The vines are exposed to the cool breezes off the river, and the prevalence of rusting lateritic gravel in the soil allows for excellent drainage and deep access to moisture. This specific soil type and aspect has been identified as delivering the purest earth-to-glass expression (described by winemaker Rob Mann as a ferrous or bloody note) and also providing purity, restraint and a noble tannin profile. Both the Grenache and the Shiraz are stimulating, cutting-edge wines born from skilful and fanatical farming practices.

The Range

Swinney Syrah 2023
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Swinney Syrah 2023

Swinney’s benchmark Syrah is hand-harvested from select parcels in the Wilsons Pool and Powderbark vineyards. Unlike the Grenache and Mourvèdre, the Syrah is trellised—although there are plans afoot for some single-stake Syrah. The sites are planted to various clones, including 470, Waldron and Jack Mann’s heritage mass-selection Syrah. Each clone gives a different bunch structure. Combined with the estate’s use of shade cloth to shield the fruit from the harsh afternoon rays, this helps build layers of structural complexity in the final wine. The cloth also creates soft, mottled light, lowers the temperature in the bunch zone and preserves freshness, spice and typicity (varietal and regional) in the fruit.The berries were sorted into small wooden and stainless-steel fermenters via gravity. A well-integrated 22% bunch component was included to build structure and texture, providing a robust frame for the lustrous fruit. The 2023 spent 12 days on skins before being pressed directly to 600-litre fine-grained demi-muids (7% new) for 11 months. Purple flowers and ripe forest fruits are underlaid with black olive, hung meat and graphite. The palate is peppery, bloody and juicy, with a sense of coiled power. It maintains terrific tension with assertive, minerally tannins and plenty held in reserve.

“This excellent syrah includes the newly introduced clones 470 and 171, which contribute to a new level of complexity. It’s been made with a light winemaker’s touch and only a tiny amount of new French oak to spice things up. There is structure here diving deep into the medium bodied highly perfumed and supple fruit characters. Spices and a little of the ferrous personality adds to the complexity. Brilliant and bright with such a vibrant palate profile.”
96 points, Ray Jordan, rayjordanwine.com.au
“Deep, dark, inky and opaque in the glass. Heady aromas of mulberry, blueberry, graphite, ferrous earth, Asian spice, nutty oak and bramble. Full bodied, plush and opulent in flavour. There’s lashings of blue and dark fruits, along with sweet oak, iodine, charred meats, pepper and spice. The tannins are firm and structured and the acidity delivers a decent amount of ping and zip. Fabulous concentration and balance.”
95 points, Aaron Brasher, The Real Review
Swinney Syrah 2023
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Swinney Grenache 2023
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Swinney Grenache 2023

Matt Swinney’s affection for the Southern Rhône and Priorat led him to plant bush-vine Grenache on Swinney’s ironstone hilltops in the 1990s. Grenache was hardly known in the area at the time, and there were many raised eyebrows in the region when the news got out. Matt’s hunch has since proved correct, and Swinney is now setting a new standard for Australian Grenache.The 2023 Swinney Grenache was picked by hand from the well-established, dry-grown bush vines on the Wilsons Pool vineyard’s rich gravel/loam soils. Each vine was passed over multiple times to harvest perfect fruit. The bunches were destemmed and sorted berry by berry. Fermentation occurred with 20% bunches―bolstering the structural frame to balance the intensely aromatic, flavourful fruit―in a combination of small wooden fermenters and stainless-steel tanks. The wine spent two weeks on skins before being pressed to large (3600-litre), seasoned French wood for 11 months’ maturation. Swinney’s signature combination of dense flavour core―from the dry-grown bush vines―and lucid red and blue fruit freshness is writ large over the 2023. It has spice, sinew and a very moreish close with energising freshness to its distinctly chalky tannins.

“Outstanding grenache has been the calling card of Swinney, drawing gaze to their wonderful vineyard in Frankland River and rewriting the code with their medium-bodied, perfumed and succulent styling. We see a continuity of quality with this wine, with all the rosy perfume, floral lift, quiet meatiness and exotic spice, the concentrated but silky drawl of red and black cherry fruitiness and a swish of incredibly pure, fine, elegant ribbons of fine, granular tannin. With all this, an urgency to gulp – the wine, again, a high water mark for elegant reds of Australia.”
96 points, Mike Bennie, The Wine Companion
“Very deep, bright and bold colour for grenache, with strong purple tints. Low-key aromas of earth and darker spices, the palate full-bodied and densely packed with flavour and tannin, enlivened by fresh acidity. The tannins are mouth-coating and ripe, supple and fleshy. It's a baby, and would benefit from time in the cellar.”
92 points, Huon Hooke, The Real Review
“Exceptional purity of fruit. Redcurrant with an edge of pink marshmallow, plus some twiggy spice, plus some rusty tin/ferrous characters. It’s dry and tannic but svelte with bright, pink, red berried fruit. You have to like a bit of tannin, it really puts the squeeze on, but it’s very good. Simultaneously satiny and wild.”
94 points, Campbell Mattinson, The Wine Front
“The Swinney vineyard in Frankland River has rewritten the map for Australian grenache, pulling focus from the traditional South Australian heartland and shining a light on WA’s remote south-west. Tight and coiled at first, it unfurls gloriously in the glass to reveal dark raspberry and cranberry aromatics, a fleshy, gently gamey core of fruit and a complex weave of fine, gravelly tannins.
95 points, Nick Ryan, The Weekend Australian Magazine: The Drinks Issue
Swinney Grenache 2023
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Swinney Farvie Mourvedre 2023
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Swinney Farvie Mourvedre 2023

Winemaker Rob Mann says this is “the most audacious, emotive wine” of the trio. It’s crafted from a draconian selection of dry-grown bush-vine bunches on the same kidney-shaped patch of dirt as the vines for the Farvie Grenache in the Wilson’s Pool Vineyard. The vines here face northeast on leaner topsoil and with a higher percentage of coarse lateritic gravel; the roots have now made it down into the clay beneath. Meticulous fruit-thinning and selective hand-harvesting over multiple passes ensures Swinney achieves fruit that is as close to perfect as possible.As was the case in 2022, bunches and berries were small, requiring a moderation in the use of whole bunches in the ferment. Where this wine can sometimes be 100%, the proportion was a well-integrated 66% this year. According to Mann, the Farvie Mourvèdre works beautifully with stem inclusion. “It helps to balance the wildness, gaminess and rustiness of the fruit while accentuating the spice element of the wine.” The wine spent 11 days on skins before being pressed to large, fine-grained, seasoned French oak vessels, where it matured for 10 months. It’s the wildest, most intoxicating of the three Farvie wines, compared evocatively by the maker to a deep dive into a 600-page novel.

“Licorice and blackberries, cassia bark and coal dust. Black pepper spice, boudin noir, spilled viscera. Pastrami on dark rye. A metallurgic core, something firm and ferrous at its heart. Fine but forthright gravelly tannin. Unapologetically firm through the finish. A brooding beauty, a masterclass in allowing mourvèdre to tread the tightrope between the sacred and the profane.”
98 points, Nick Ryan, The Weekend Australian
“Farvie Mourvèdre is more expansive, and it is immediately convivial. This variety’s softer impact and more open-armed expression lull you into a false sense of security before the trademark Farvie minerality attacks without warning or mercy. The moisture is sucked from the palate and is replaced with stoniness and skin characters that tease and striate. These palate manoeuvres cause rivulets of juiciness to collect, which refresh the senses with clean, free-running, open and gentle red and purple fruit flavours. It is stunning…”
19.5/20 points, Matthew Jukes, matthewjukes.com
“Oh yes, I love this wine. It has a beautiful perfume and brightness evident on the nose and the palate. This is bush vine mourvedre. The structure and palate poise are exceptional. The rustic edges are slightly knocked off. Meaty chorizo but it’s subtle. These characters are trimmed. And in a year like 2023, mourvedre has less acidity. It has a slightly ironstone rusty nail thread running through it with a tense dry tannin feel in the mouth... Traces of blue fruits with a subtle licorice and tarry character. Slightly more supple and revealing than the grenache and less open and opulent tan the syrah.”
99 points, Ray Jordan, businessnews.com.au
“Black fruit, liquorice, spicy sausage, dried herb and beef dripping. It’s medium-bodied, meaty and spicy, a lively crunch to it, with fresh blackberry acidity, a grainy ironstone grip to tannin, kind of dirty but clean, with a boysenberry and new leather finish of excellent length. Quite a wine. Speaks Mataro so fluently and has no shortage of charisma. Superb.”
96 points, Gary Walsh, The Wine Front
Swinney Farvie Mourvedre 2023
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Swinney Farvie Syrah 2023
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Swinney Farvie Syrah 2023

The 2023 Farvie was hand-harvested from a parcel of vines planted to Jack Mann’s heritage mass-selection Syrah. In the relatively cooler conditions of 2023, the wine is marked by a distinct Szechuan pepper, Cornas-like spice and structure, according to Mann. The fruit was sorted berry by berry in the winery, and again, in response to the cooler conditions, the bunch component was kept at a well-judged 55% (warmer years have seen up to 65% inclusion), to highlight the wine’s lightness of texture while also encouraging bright, spicy aromatics. Everything was gravity-fed to a French oak vat and demi-muids for wild fermentation. The wine spent 15 days on skins before being pressed to large, fine-grained, seasoned French oak, where it rested for 10 months before bottling.Mann fosters the Farvie plot’s innate savoury, ironstone and ferrous character, pushing it to take a lead role in the wine. Importantly, no new oak is used in the Farvie Syrah. “I’m more interested in perfume, florals and personality than I am in the wine having heavy density and richness,” he explains. “By using no new oak, you have to think a bit harder about how to build complexity, structure and perfume in Syrah,” he goes on. “We build that complexity through viticulture, bunches and time on lees.”

A little reductive at first, plum skin and salted licorice, pipe tobacco and beef broth. Black olive and boot polish. Savoury, tight, earthy. With time, black and blue berries emerge, and the wine takes on a little flesh as well. But a firm, ironstone spine remains. Incredible focus and precision.”
97 points, Nick Ryan, The Weekend Australian
“A magnificent syrah with dark fruits, charry spice, licorice, leafy herbal nuance, brined olive notes and distinct minerality on show. It feels medium bodied but the concentration and slip of meaty tannin lends fullness to the pitch-perfect mid-bodied feel. Tannins keep the wine slippery, refreshing, fine tuned and draw the wine long. There's a distinction and elegance at play. Perfumed, supple, incredibly layered syrah with regional typicity at the forefront. Take a bow.”
96 points, Mike Bennie, The Wine Companion
“… This is a quiet assassin, and the tension throughout is remarkable. It is not easy to determine the grape variety on first taste, and nor should it be because the vineyard and its intense minerality speak louder than the flesh and skins of the grapes. The frictive layers of anti-fruit silently fall away to reveal a spectacular statuesque Syrah. Toned, lithe, brightly fruited and yet immovable, there is not a molecule out of place, and it stands riveted to the spot with a commanding gaze and unshakable temperament.” (The ‘+’ indicates a wine that will benefit from medium-term aging.)
20+/20 points, Matthew Jukes, matthewjukes.com
“Deep black and dark red colour with touches of purple. There is a sweet and beautiful spicy freshness and energy that bursts from the glass. This wine is about feel, and there is a saline minerality and alkaline character combining with an almost glazed shimmering sheen. It is a wine that is both detailed and expansive with layered revealing textures and flavours burning within... A remarkable wine that challenges our greatest shiraz albeit with a stylistic difference.”
99 points, Ray Jordan, businessnews.com.au
Swinney Farvie Syrah 2023
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Swinney Farvie Grenache 2023
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Swinney Farvie Grenache 2023

Take a walk through Swinney’s untrellised Grenache bush vines, and things change about halfway down the block planted in 2004 on the estate’s upper northeast-facing hillside crest. The gravel gets deeper, and there is less clay. “That’s Farvie,” says Rob Mann. This fruit is different, too; it is more ferrous and mineral with fine, velvety tannins and so much complexity. Vines are picked over multiple passes, with only the best bunches from each vine—those sitting in the dappled light of the vine’s architecture—set aside for Farvie.The bunches are berry sorted, then gravity-fed to French oak for natural fermentation, incorporating 30% bunches. Small bunches and berries in 2023 resulted in fruit of intense colour and concentration, so this year, the wine is 100% Grenache (previous releases have included small amounts of Mourvèdre). The wine spent 11 days on skins before being pressed to large, fine-grained, seasoned French oak vessels, where it matured for 10 months. Rob Mann was happily surprised with the depth of colour in this year’s release: “The bunches were loose, and the berries were small in 2023, so the colour is this amazing deep purple. It’s a freak of a wine,” he told us, “but a very exciting one.”

“Cherries, dark raspberries, a little balsamic, some boysenberry exoticism and ethereal spices. Pure and deeply layered. A fragrant fleshiness up front, a plushness to the mid-palate with exquisite gravelly tannins pushing through velvet sheaths to shape the wine and lengthen the finish.”
98 points, Nick Ryan, The Weekend Australian
“2023 Swinney Farvie Grenache has a stunning nose, and it is brutally firm on the palate. It slams your taste buds shut only to open them again to see if they are still alive, and then it invades again without hesitation with extremely forceful and powerful purple fruit notes… The tension on the finish is what sets this wine and its siblings apart. It is unique from these varieties’ perspective. This is one of the most impressive Farvie Grenaches to date, and it continues a run of wines that defies comprehension.”
19.5/20 points, Matthew Jukes, matthewjukes.com
“A remarkable grenache that captures much of the wine-making and viticultural philosophy with this wine sourced from the bush vine Wilson’s Pool vineyard... The oak is all fine-grained, large format season French, which did its thing for 10 months. The oak continues to play a more subordinate role with a greater percentage of whole bunches being used these days. Coupled with the earlier picking approach, it captures the coolness and crunchy freshness style that is becoming the hallmark of the style. The palate is unlike any other Australian grenache, with its precise arrow-straight acidity fired with telling accuracy to a target that eventually reveals deeper succulent fruit flavours. It is still tightly wrapped with firmness and tension. A wine of a touch of brash youthfulness and serious intensity.”
99 points, Ray Jordan, businessnews.com.au
“A serious grenache that delivers more depth and woody spice than the 'estate' stablemate, though not without the vineyard stamp of game meat savouriness, violet floral lift, sweet spices, ferrous grunt and depth of cherry and berry fruitiness. This wine feels warmer and richer but loses no finesse in the deeper realms of grenache. There's peppery elements here, too, almost a sweet, turned-earth character and more olive, sea spray and salt bush going on. Tannins sweep through the wine with succulence and feel tight and granitic. It's curiously refreshing and inky in the same frame. Stellar, is the byword.”
96 points, Mike Bennie, The Wine Companion
Swinney Farvie Grenache 2023
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Swinney Mourvèdre Rosé 2024
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Swinney Mourvèdre Rosé 2024

Mourvèdre calls the shots in the 2024 rosé to the tune of 90% of the blend. Vermentino plays a key cameo to bring racy freshness, while Cinsault adds a dash of cherry-fruited flesh. Despite the atypically warm conditions, Rob Mann explains the season delivered fruit of “tremendous depth and intensity with balanced, high natural acidity”. He allowed a full five months on lees in seasoned barriques to dial up the vivacity and texture of a wine that promises to keep charting the course of great Aussie rosé.Most of the fruit is drawn from dry-grown bush vines on Powderbark Vineyard’s ironstone gravel hilltop. With a focus on freshness, the fruit from these vines was picked on the cusp of full maturity. The Mourvèdre was then pressed as bunches using a traditional, ultra-light Champagne cycle along with a small percentage of Vermentino for its freshening acid streak and a splash of flesh-giving Cinsault. The juice was run directly to seasoned French oak barriques and fermented with indigenous yeasts.With a touch more colour this year, it’s wonderfully aromatic, with high-toned notes of citrus, berries, wet slate, Provençal herbs and a refreshing, inviting tonic lift. The muscle of 2024 is there, apparent in the powerful, complex flavours, silky weight and base notes of wet minerals and iron, earth and salt. Spice and fresh acid cut, too, and it has a long draw. Dimension and detail—this is a class act.

“Produced from estate-grown, bush vine mourvèdre. A fine, sleek rosé with tension and elegant tannin profile, innate freshness, a tart report of pleasing, sour cherry, cranberry tang and some fine rosehip tea characters. Succulent and refreshing, lighter weight but with good tension and structure. A serious pink wine on hand.”
94 points, Mike Bennie, The Wine Companion
Swinney Mourvèdre Rosé 2024
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AT-A-GLANCE

• The estate was founded in 1998 by siblings Matt and Janelle Swinney on the family farm in Frankland River.

• Plantings of bush-vine Grenache and Mourvèdre in a region many felt was too cool for these Mediterranean varieties sparked Swinney's reputation as a visionary.

• In 2018, the Swinneys invited renowned talent Rob Mann—grandson of WA wine legend Jack Mann—to join as winemaker.

• Rhys Thomas, who served as Houghton's WA state viticulturist for 17 years, completes a formidable team.

• The focus is on precision, high-fidelity viticulture, including meticulous canopy management and the innovative use of shade cloth for Riesling and Syrah.

• Hands-off winemaking shines the light on intense fruit and the ferrous minerality of the soils.

• A significant portion of whole bunches, light extraction and maturation in large, neutral oak are part of the puzzle for brightness, texture and detail.

• The pinnacle Farvie wines are sold on allocation.



IN THE PRESS


“The scale of the vineyard, coupled with their pinpoint focus and pursuit of innovation, and the quality of the resulting wines, is truly extraordinary and inspiring”
Young Gun of Wine, Inaugural Australian Vineyard of The Year 2020 

“There is a very bright future for Matt [Swinney] and Rob [Mann], and I have a feeling that these wines will gain a cult following in the UK just as they have in Australia, where many of these wines are sold on allocation only.”
Matthew Jukes 

“Swinney is the complete package.”Max Allen  

“Swinney is flying.” Campbell Mattinson 

"There is no question that this vineyard and the style being crafted under one of Australia’s finest winemakers, Rob Mann, have redefined syrah and grenache. These are now the established benchmarks and should be on the buy-now list for anyone with an interest in contemporary Australian wine." Ray Jordan  

“Validation is faith’s greatest reward, and right now Matt Swinney is up to his eyeballs in it."
Nick Ryan, The Australian 

“Swinney is a relatively new addition to the Great Southern, with all guns blazing and a focus on Southern Rhône red varieties. While the merits of Frankland River Shiraz are well known, the Swinneys, with the help of winemaker Rob Mann, have elevated the stocks of Grenache and Mourvèdre. They are distinctly savory thanks to wild ferments with a strong preference for whole bunches. Some overseas observers would be surprised that these wines are from Western Australia. The warm and dry 2022 vintage has worked in their favor with a raft of fine releases.”
Angus Hughson, Vinous

Country

Australia

Primary Region

Frankland River, Western Australia

People

Owners: Matt & Janelle Swinney

Winemaker: Rob Mann

Vineyard Manager: Rhys Thomas

Availability

National

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