Tasting notes: Paringa Estate Pinot Noir
Paringa Estate Pinot Noir. A very bright and appealing style of Pinot Noir, with intense red cherry and spicy aromas. The bold notes of red fruit on the palate are underscored by fine tannins and a velvety texture.
Turkey, Pork Ribs, Mushroom dishes, Pepperoni Pizza.
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”.
Firstly the grapes were 100% destemmed prior to vinification and carefully selected. The fruit was then fermented in two tonne open fermenters. Secondly they spend an average of 21 days on its skins, extracting the desired level of aromatics, colour flavour and structure. Finally the wine was matured on its lees in French oak barrels for a period of 11 months, which helped to round out the tannins and added texture and complexity.