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Paringa Estate, Estate Pinot Noir 2010, Mornington Peninsula

Paringa Estate, Estate Pinot Noir 2010, Mornington Peninsula
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Our Price:  £55.10Earn 55 Loyalty Points
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Producer:  Paringa Estate
Grape Varieties:  100% Pinot Noir
Optimum Drinking:  Within 12 years
Wine Style:  Complex elegant red
Alcohol by Volume:  14.5%
Country:  Australia

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Paringa Estate, Estate Pinot Noir 2010, Mornington Peninsula

Tasting Note

A breath-taking Pinot Noir with extraordinary texture and elegant power, reminiscent of top Chambolle Musigny.

Producer Note

Located in the heart of Victoria’s beautiful Mornington Peninsula, Paringa Estate was founded in 1984 by Lindsay McCall when he purchased a derelict orchard. Lindsay’s passion and fascination with wine began in the mid 1970s and by the mid 1980s he decided to follow his dream by establishing Paringa Estate. The first vintage was in 1988 with just three tonnes of fruit and over the years it has grown considerably, with production now at 16,000 cases. Paringa Estate is one of the most highly awarded boutique wineries in Australia, regularly winning trophies for its Shiraz, Pinot Noir and Chardonnay. The collection includes a stunning and precise Pinot Gris, as Lindsay says anywhere capable of growing great Pinot Noir should be capable of growing great Pinot Gris. The wines pay homage to Burgundy in style and James Halliday says Paringa Estate is “one of the best, if not the best, wineries on the Peninsula”.

Vintage

Warm and dry conditions throughout the flowering period ensured a good berry set. Average temperatures during February and March provided long, even ripening and allowed for fruit to be picked at optimal maturity.

Vineyard

Grown in three vineyards in the Mornington Peninsula, the Pinot Noir vines are aged between 15 and 22 years. Six clones are planted. The soil on all three vineyards is a deep red volcanic clay that allows dry land growing, without irrigation.

Winemaking

The grapes were 100% de-stemmed and cold soaked for one to two days. Each open fermenter was hand plunged three times per day. Several days of post- fermentation maceration took place and then the wine was pressed to tank and to barrel for a malolactic fermentation. 50% of the wine was aged in new French oak barriques and 50% in first and second use barrels for 10 months.

Serving Suggestion

Sublime with roast grouse or pheasant; or a white truffle risotto

Grape

Pinot Noir 100% 


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