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
The fruit for this wine was sourced from four Estate managed vineyards within the Red Hill sub-region. The vines have an average age of 20 years and are dry grown in a volcanic, iron rich soil known as Ferrasol.
The hand-picked fruit was whole bunch pressed and the unclarified juice was barrel fermented on its lees, with regular stirring to build weight and complexity. The wine did not go through malolactic fermentation, retaining a balancing crisp character. The wine was matured on its lees in oak for a period of 9 months, prior to being bottled.
Delicate stone fruit aromas of white peach and refreshing grapefruit citrus notes lead to an elegant and refreshing palate with bright fruit and wonderful texture. The extended finish is fresh and linear.