Refreshing and crisp with ripe pear and vibrant citrus notes, this dry Pinot Gris has a lovely mid-palate texture and balance.
The bouquet has lifted varietal aromas of fresh cut pear and apple. Refreshing on the palate with crisp, ripe pear and vibrant citrus fruit flavours, this has a lovely mid palate texture and balance with a crisp, dry 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 vineyard is situated in the cool climate sub region of Red Hill at an altitude of 146 metres above sea level. The estate vines are 13 years old and are grown on a distinctive Lyre or U shaped trellis. They provide 50% of the fruit for this wine. The remaining 50% comes from a contracted grower in Moorooduc which is a slightly warmer site and adds complexity and a layered dimension to the wine. The Mornington Peninsula is influenced by the cooling maritime climate, which helps the grapes to retain acidity as they ripen. The soils are generally red basalt, which store sufficient water supplies to keep the vine irrigated through the warm summer season. These soils are the result of ancient lava flows, are iron rich, moderately fertile and drain surface water easily. This results in healthy vines with deep root systems, producing high quality berries that translate into intense, concentrated wines.
The hand-picked fruit was whole bunched pressed to a stainless steel tank, where approximately two thirds of the juice underwent cool fermentation at controlled temperatures of between 12°C to 15°C, retaining the pure fruit aromatics and freshness. The remaining third was barrel fermented in old oak imparting texture and complexity. The wine was filtered using a cross flow filter and gently fined.
A delicious accompaniment to fresh tuna, delicate seafood or a charcuterie plate.
Pinot Gris 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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