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Producer: Paringa EstateGrape Varieties: Chardonnay 100%Optimum Drinking: Within 8 yearsWine Style: Complex rich oaked whiteAlcohol by Volume: 13.5%Country: Australia
A rich and textured style of Chardonnay, with the prominent honey, ripe peach and lemon balm notes being offset by the typical, lifted acidity.
A slightly richer style than the Peninsula Chardonnay with more weight and texture from the French oak barrels used. The honeyed notes are more prominent and the ripe peach and lemon balm notes are offset by the typical, lifted acidity. A definite wine to be enjoyed with food.
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”.
This is sourced from estate grown fruit only, from the home block at the cellar door and the neighbouring vineyard leased by Paringa. The 20 to 25 year old vines are grown in the typical red volcanic iron-rich soil, known as Ferrasol.
The hand picked fruit was whole-bunched pressed and racked to tank. It was then barrel fermented in French oak, of which 30% was new. Approximately 30% of the yeast was indigenous. No malolactic fermentation took place. The wine was matured in barrel maturation on its lees for a period of 10 months, during which the barrels were stirred fortnightly.
Sublime with black cod with miso or chicken milanese.
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