The fruit for these wines is from our mature low yielding Estate grown vineyards. A combination of vine age and careful vineyard management produces our best quality fruit. Between 30% and 50% new French Oak combined with the powerful fruit flavoursproduce the unique Paringa "style" upon which our reputation has been built.
- VIC - Mornington Peninsula
Bright straw-green; estate-grown; whole bunch-pressed and 30% wild-fermented in new and one-year-old barrels with regular lees stirring; a wine of great finesse and subtlety, despite its hefty alcohol; the stone fruit flavours are complexed by nutty oak, and the finish is well-balanced. Rating 94 - Drink by 2016 - James Halliday, Australian Wine Companion (FEB/2011)
Winery Tasting Notes
A complex array of peach, melon, grilled nuts and almond milk greet the nose. The generous palate is held together by a fine acid line which serves in providing great length.
Despite extreme heat over the Black Saturday period the 2009 growing season was cooler than recent vintages. The majority of fruit for this wine (50%) came from our coolest site at ‘Schepisi vineyard’ with the remainder from our ‘Thacore vineyard’ (39%) and ‘Estate vineyard’ (11%).
Whole bunch fruit was pressed to tank then barrel fermented in French oak barriques, 30% of which were new. Barrel maturation took place on lees over the next ten months during which the chardonnay wine was stirred fortnightly.