2019, Paringa Estate The Paringa Single Vineyard Chardonnay, Paringa Estate
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At a glance
- Grape
- Chardonnay
- Region
- Mornington Peninsula, Australia
- Alcohol
- 13.50%
- Body
- Medium
- Acidity
- High
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry, Pasta, Risotto
Why this wine
Cool-climate Chardonnay with the worked, textural style Australia now does better than almost anyone. Flinty and long. A useful corrective if your idea of Australian Chardonnay is stuck in the 1990s.
Our advantages:
Description
How it tastes
Elegant and expressive, this single-vineyard Chardonnay shows layers of citrus and stone fruit intertwined with savoury nutty oak, textured depth, and long, refined acidity. Complex bouquet of white peach, citrus blossom, and lemon curd lifted by delicate floral and lees-derived notes, enhanced by hints of toasted almond and flinty oak. Beautifully structured and balanced, offering layers of stone fruit, grapefruit, and nutty oak over a fine mineral backbone. The palate is textured yet vibrant, with subtle creaminess from barrel ageing and a persistent, elegant finish defined by natural acidity. Contains sulphites. Information provided to the best of our knowledge at time of publication and subject to change by vintage.
The producer
Founded in 1984 by Lindsay McCall, Paringa Estate stands at the heart of Victoria's Mornington Peninsula and has become one of Australia's most celebrated boutique wineries. Built on a former orchard, the estate has grown from humble beginnings to an annual production of 16,000 cases. Renowned for crafting cool-climate Chardonnay, Pinot Noir, and Shiraz, Paringa's wines pay homage to Burgundian tradition while expressing the unique volcanic soils and maritime influence of Red Hill. James Halliday calls Paringa Estate “one of the best, if not the best, wineries on the Peninsula.” Today, Lindsay and his son Jamie McCall continue the family legacy of precision and excellence.
Food and drinking
Good with poultry, pasta and risotto. Ready now, and will hold for a few years yet. Serve at 10–12°C.