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Producer: Paringa EstateGrape Varieties: Shiraz 100%Optimum Drinking: Within 8 yearsWine Style: Spicy complex red with dark fruitsAlcohol by Volume: 14%Country: Australia
A stunning wine with an impressive combination of power and elegance. Complex with great longevity and majesty.
The bouquet shows Paringa’s distinctive savoury plum and spicy, cracked black pepper aromas. On the palate the rich, spicy plum, blackberry and liquorice characters combine with fine grained tannins, providing excellent structure, texture and length.
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”.
2013 has shown to be a favorable year for Shiraz on the Peninsula. Dry, stable weather during flowering, set the season up well. Above average temperatures followed later in the season, allowing the Shiraz to ripen well and express its full potential.
The vineyard is set in the classic cool climate sub-region of Red Hill at an altitude of 146 metres above sea-level. This grapes for this wine come from a north facing vineyard on Paringa Road, which was planted in 1985. The soil is the typical red volcanic soil, known as Ferrasol. The vines are trained on the distinctive Lyre or ‘U’ trellis system which sits on an elaborate steel frame assembly.
The hand-picked fruit was 100% de-stemmed and cold soaked for four days prior to yeast inoculation. The wine spent a total of 21 days on skins, in open fermenters with gentle plunging. Post fermentation, the wine was then aged for a period of 18 months in French oak barrels, of which 50% were new.
A fantastic wine to pair with a beef daube or duck with a cherry sauce.
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