Paringa Estate Peninsula Pinot Noir, Mornington Peninsula

£29.98
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Producer
Paringa Estate
Grape Varieties
Pinot Noir
Optimum Drinking
Within 6 years
Wine Style
Bright fruity mid weight red
Alcohol by Volume
13.5%
Closure
Screwcap
Country
Australia
Style / Colour
Red

A muscular and appealing style of Pinot Noir. The chunky wild cherry and raspberry imbued fruit on the palate are supported by smooth tannins and a lovely long finish. 

Tasting Note

A very bright and appealing style of Pinot Noir. The wild cherry and raspberry imbued fruit on the palate are supported by smooth tannins and a lovely vibrant finish.

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”.

Vineyard

This is a Mornington Peninsula regional wine with fruit taken from Estate managed Pinot Noir blocks, which accounts for approximately 60% of the final wine, with the remaining 40% being sourced from a number of contracted growers. The grapes come from some warmer sites in the lower part of the region and also from cooler sites which are located at a higher altitude, providing complexity and a layered dimension to the resulting wine.

Winemaking

The grapes were 100% de-stemmed prior to vinification. The fruit was then fermented in two tonne open fermenters and spent an average of 21 days on its skins. The wine was matured on its lees in French oak barriques, for a period of 11 months.

Serving Suggestion

A fantastic wine to pair with monkfish with pancetta or a light Indian curry such as a Korma.

Grape

Pinot Noir 100% 

The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage

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