2021, Paringa Estate, The Paringa Single Vineyard, Mornington Peninsula Pinot Noir

Silky and perfumed, with layers of dark cherry, spice, and coffee aromas balanced by fine tannins and a long, elegant finish ‚¬” a sublime expression of Mornington Peninsula Pinot Noir.

About the Winery: Founded in 1984 by Lindsay McCall, Paringa Estate sits in the heart of Victoriaof Mornington Peninsula. What began as a derelict orchard has become one of Australiaof most celebrated boutique wineries. McCallof fascination with wine began in the 1970s and led him to craft his first vintage in 1988 with just three tonnes of fruit. Today, the estate produces 16,000 cases annually and is recognised for its Pinot Noir, Shiraz, and Chardonnay. With wines that pay homage to Burgundy in style, Paringa Estate is described by critic James Halliday as ‚¬œone of the best, if not the best, wineries on the Peninsula.‚¬ The estateof success lies in its precision winemaking and deep understanding of terroir.

Grape Variety: 100% Pinot Noir ‚ sourced from the estateof ‚¬œHome Block‚¬ vineyard adjacent to the cellar door, planted in 1985. North-facing at 146 metres above sea level, the vines are rooted in classic red volcanic Ferrasol soils. This combination of elevation and mineral-rich terroir contributes to depth, perfume, and finely structured tannins.

Winemaking: The hand-harvested grapes were fully destemmed and cold-soaked for four days before yeast inoculation. Fermentation occurred in open fermenters for 14 days with gentle plunging to extract colour and flavour while preserving elegance. Post-fermentation, the wine was matured for 10 months in French oak barrels, allowing subtle integration of oak spice with the wineof fruit purity.

Appearance: Deep ruby with garnet hues, showing brilliance and youthful intensity.

Aroma: Intense and fragrant aromas of spice, coffee, and dark cherry, layered with strawberry and violet notes over subtle oak tones.

Palate: Rich yet refined, with ripe fruit and mocha flavours supported by fine-grained tannins. The palate flows seamlessly, showing power, balance, and length with lingering spice and forest floor complexity.

Body: Medium-bodied with smooth, silky texture and defined structure.

Acidity: Balanced and bright, accentuating the purity and freshness of fruit.

Cellaring Potential: Enjoy now or cellar for 8‚10 years to develop savoury, truffle, and forest floor complexity.

Perfect Pairing: Pairs beautifully with roast duck, venison, or mushroom-stuffed ravioli with truffle butter.

Serving Temperature: Serve at 15‚16°C to highlight aromatic precision and silkiness.

Contains sulphites. Information correct to the best of our knowledge at the time of publication and subject to change by vintage.