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Producer: Paringa EstateGrape Varieties: 100% ShirazOptimum Drinking: Within 6 yearsWine Style: Restrained Shiraz with spicy red fruitAlcohol by Volume: 13.5%Country: Australia
One of Australia's finest examples of cool climate Shiraz.
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 vineyard is the home block at the Paringa winery. It was first planted by Lindsay McCall in 1985. The north facing vineyard sits at an altitude of 146 metres above sea level and the soil is red volcanic, known as Ferrasol, and is typical of the region. The vines are trellised to a split canopy to balance the fertile soil.
The hand picked fruit was 100% de-stemmed and cold soaked for four days prior to the yeast inoculation. The wine spent a total of 21 days on skins in open fermenters with gentle plunging. Post fermentation, the wine was aged for 18 months in French oak barrels, of which 25% were new.
A serious cool climate Shiraz with incredibly focused aromas of pepper, plum and blackberry flavours. The fine grained tannins provide excellent balance, structure and length. A long life ahead and one of Australia's finest examples of cool climate Shiraz.
This charming wine is a great choice with Turkish influenced grilled lamb or Welsh rarebit.
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