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Producer: Paringa EstateGrape Varieties: Chardonnay 100%Optimum Drinking: Within 6 yearsWine Style: Rich complex oaky whiteAlcohol by Volume: 13.5%Country: Australia
A beautifully styled, elegant Chardonnay. Complex and rich with notes of layered, toasty oak.
The bouquet has a complex floral lift of citrus and stone fruit, with some delicate lees aromas. Cool climate white fleshy stone fruits, citrus notes and savoury nutty oak flavours characterise the palate. This Chardonnay has a round, textured palate harmoniously balanced by a fine natural acidity that leads to a long, persistent finish.
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”.
The 2015 vintage saw excellent growing conditions which resulted in outstanding fruit. Yields were down by approximately 20% on average; the quality of the fruit was very high.
The vineyard is set in the classic cool climate sub-region of Red Hill at an altitude of 146 metres above sea-level. This north facing vineyard was one of the first planted by Lindsay McCall in 1985. The fruit for this wine was sourced from nine rows of the Paringa single vineyard, situated just next to the cellar door. The soil is the typical red volcanic soil known as Ferrasol. The vines are trained on a distinctive Lyre or ‘U’ trellis system which sits on an elaborate steel frame assembly.
The hand-picked fruit was whole bunch pressed and the unclarified juice was fermented in new, one and two year old French oak barriques. The wine was matured for 11 months, during which time it was stirred monthly, to build weight and complexity while retaining the freshness of fruit.
A great match with slow roasted pork or a chicken and mushroom pie.
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