Description
Founder and owner, Lindsay McCall, established the vineyard in 1985. He is lauded as one of the region’s handful of pioneers. He bought an old north-facing orchard and planted The Paringa vineyard. At an elevation of 140 meters it curls around the landscape like a vinous amphitheatre, sheltered from the harsh southwesterly winds. The deep, rich volcanic soils give power, flavour and structure to the wines. The vines are reaching their peak of maturity too, and this is a crucial factor in producing wine of the highest quality. In 2007, Paringa Estate was awarded the innaugral “Best Winery in Australia,” in the ‘James Halliday’s Wine Companion’ book – an astonishing achievement for someone with no formal training in viticulture or winemaking.
From the winemaker: “2017 was a cool, low yielding vintage, and fruit was picked later than in the previous two years. This wine has been aged for 18 months in new (40%) and seasoned French oak barriques.
This wine is classic cool climate shiraz. Aromas of dark cherries and damson plums with underlying notes of black pepper and spice, lead onto a flavoursome palate, which is savoury and textured. Fine-grained tannins give structure and balance.”
Matthew Jukes Top 100 Australian Wines “This is a wine style which often confuses people, but as more and more wine lovers taste this otherworldly-shaped wine they all fall for its charms. With pepper spice, a decent amount off new oak (28% new French for 18 months), and a dark, inky colour one might consider that this all, so far, makes sense. But then add to it a fruit texture that is only ever associated with Pinot Noir and a flavour which tastes like an Hermitage made from Vosne-Romanée fruit and you can imagine the confusion. Let me tell you that this is an experience that you do not want to miss though, because this is a wine like no other and it has never failed to gain immense scores in my notes”.
RRP $60 **Our Special Price when you buy 6 or more … $49.99
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