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
Clear, full crimson, with a depth few mainland pinots can aspire to; flooded with dark plum and black cherry fruit, new French oak an integral part of the palate, but not dominant, fine-grained tannins underwriting the future of the wine. Rating 96 - Drink by 2018 - James Halliday, Australian Wine Companion (FEB/2011)
Medium-deep ruby-purple colored, the 2009 Estate Pinot Noir has fragrant aromas of ripe cranberry and spearmint over lavender, cinnamon stick, dark chocolate and twigs. Medium bodied and with refreshing acidity, the palate is currently very tight and restrained with a medium level of silky tannins and a long clean finish. Approachable now, give it another 6-12 months in bottle and drink it to 2016.
Rating 89 - Drink to 2016 - Lisa Perrotti-Brown MW, eRobertParker.com (JUN/2011)
Paringa Estate in the Mornington Peninsula bears no relation whatsoever to the Paringa Estate in South Australia apart from sharing similar names. This vineyard and winery was established in the Red Hill sub-region of Mornington Peninsula in 1985 by Lyndsay McCall. A school teacher with a calling to make high quality wine in the then largely un-tapped Mornington region, Lyndsay had no formal winemaking training. Yet his ingenuity, creativity and drive allowed him to develop individual viticultural techniques (particularly his adapted Lyre trellis) that bring out the best from his unique site and clones. In spite of the vintage trials, he's made some very exciting recent releases.
Winery Tasting Notes
This wine has a complex bouquet of dark cherry fruit, cinnamon spice and a subtle savoury new oak char character.
On the palate there is a owerful dark cherry/black fruit flavours well integrated with the savoury spicy/French Oak providing both roundness and length. The fine grained tannins help provide excellent weight and structure to the wine that will ensure the wine takes several years to reach its peak and then age gracefully with careful cellaring.