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Great Wines Direct GBP 25.92 375ml
USD $

Paringa Estate Peninsula Pinot Noir

External Review by Great Wines Direct:

A muscular and appealing style of Pinot Noir. The chunky wild cherry and rasberry imbued fruit on the palate are supported by smooth tannins and a lovely long finish.Founded in 1984 by Lindsay McCall when he purchased a derelict orchard, Paringa Estate started small with a 3 tonne harvest in 1988 but has grown considerably in the intervening years.Production is now at 200 tonnes and Paringa Estate is one of the most highly awarded wineries in Australia, regularly winning gold trophies for its Shiraz, Pinot Noir and Chardonnay. Grapes: 100% Pinot NoirRegion: Australia / Victoria / Mornington PeninsulaMaker: Lindsay McCallNotes: A very bright and appealing style of Pinot Noir. The wild cherry and rasberry imbued fruit on the palate are supported by smooth tannins and a lovely vibrant finish.Serve: At 16-18c with monkfish with pancetta or a light Indian curry such as a KormaABV: 13.5%Suitable for Vegetarians and Vegans

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Winery: Paringa Estate
Varietal: Pinot Noir
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Paringa Estate:
Paringa Estate winery was established by owner/winemaker Lindsay McCall in 1985. The home property has 10 acres (4.2 ha.) of vines planted with Pinot Noir, Chardonnay, Shiraz and Pinot Gris. The current winery was built in 1998, and houses an outstanding a la carte restaurant on the upper level. In 2008 Paringa Estate owned/leased 55 acres (22 ha.) of vines and processed 220 tonnes of fruit whi... Read more
Paringa Estate winery was established by owner/winemaker Lindsay McCall in 1985. The home property has 10 acres (4.2 ha.) of vines planted with Pinot Noir, Chardonnay, Shiraz and Pinot Gris. The current winery was built in 1998, and houses an outstanding a la carte restaurant on the upper level. In 2008 Paringa Estate owned/leased 55 acres (22 ha.) of vines and processed 220 tonnes of fruit which produced 16,000 cases of wine. Paringa Estate is one of the most awarded wineries in Australia, particularly for Pinot Noir and Shiraz. Paringa Estate winery was established by owner/winemaker Lindsay McCall in 1985. The home property has 10 acres (4.2 ha.) of vines planted with Pinot Noir, Chardonnay, Shiraz and Pinot Gris. The current winery was built in 1998, and houses an outstanding a la carte restaurant on the upper level. In 2008 Paringa Estate owned/leased 55 acres (22 ha.) of vines and processed 220 tonnes of fruit which produced 16,000 cases of wine.Paringa Estate is one of the most awarded wineries in Australia, particularly for Pinot Noir and Shiraz. Fruit for these wines comes partly from our Estate managed vineyards at Red Hill plus fruit purchased from a number of carefully selected vineyards from other sub-regions of the Mornington Peninsula. “The quality of these wines are often equal to many other vineyards best” (James Halliday) The fruit for these wines is from our mature low yielding Estate grown vineyards. A combination of vine age and careful vineyard management produces our best quality fruit. Between 30% and 50% new French Oak combined with the powerful fruit flavours produce the unique Paringa "style" upon which our reputation has been built. Read less

External Reviews for Paringa Estate Peninsula Pinot Noir

External Review
Source: Great Wines Direct
03/24/2017

A muscular and appealing style of Pinot Noir. The chunky wild cherry and rasberry imbued fruit on the palate are supported by smooth tannins and a lovely long finish.Founded in 1984 by Lindsay McCall when he purchased a derelict orchard, Paringa Estate started small with a 3 tonne harvest in 1988 but has grown considerably in the intervening years.Production is now at 200 tonnes and Paringa Estate is one of the most highly awarded wineries in Australia, regularly winning gold trophies for its Shiraz, Pinot Noir and Chardonnay. Grapes: 100% Pinot NoirRegion: Australia / Victoria / Mornington PeninsulaMaker: Lindsay McCallNotes: A very bright and appealing style of Pinot Noir. The wild cherry and rasberry imbued fruit on the palate are supported by smooth tannins and a lovely vibrant finish.Serve: At 16-18c with monkfish with pancetta or a light Indian curry such as a KormaABV: 13.5%Suitable for Vegetarians and Vegans



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