Pinot Noir, The Paringa Single Vineyard, Paringa Estate 2021
Halliday Wine Companion 96 (2023)
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Why this wine
The Home Block sits beside the Paringa cellar door and was planted in 1985, and its Pinot Noir is the wine that built the estate's reputation on the Mornington Peninsula. Fourteen days on skins and 10 months in French oak give weight and a savoury edge without losing the silk that makes good Pinot worth opening.
At a glance
- Grape
- Pinot Noir
- Region
- Victoria, Australia
- Alcohol
- 13.50%
- Body
- Medium
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Red Meat, Cheese
How it tastes
Spice and dark cherry lead, with charry oak and the mocha and coffee notes that come from barrel fermentation, and strawberry and violet lifting the aromatics. The palate is rich and ripe over a silky texture, firm fine-grained tannins giving it shape and length. Pinot Noir 100%.
The producer
Paringa Estate sits in the heart of Victoria's Mornington Peninsula and is one of the most highly awarded boutique wineries in Australia, its wines paying homage to Burgundy in style; James Halliday has called it 'one of the best, if not the best, wineries on the Peninsula'. Lindsay McCall founded it in 1984 on a derelict orchard and made the first vintage in 1988. This fruit comes from the block known as The Home Block, planted in 1985 beside the cellar door, north facing at 146 metres on the red volcanic Ferrasol soil typical of the area. Hand-picked grapes were fully destemmed and cold soaked for four days before inoculation, then spent 14 days on skins in open fermenters with gentle plunging, followed by 10 months in French oak barrels.
Food and drinking
Serve at 14-16°C, decanted half an hour ahead. Good with roast duck, pork belly, mushroom risotto or a washed-rind cheese. Drinking well now and over the next five to eight years. Sealed under screwcap. Suitable for vegetarians and vegans.