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Listed in: Paringa Series

The Paringa Shiraz 2016

The name “The Paringa” denotes the single vineyard origin of the Shiraz grown on Paringa Road, Red Hill South. Planting of this marginal Mornington Peninsula Variety commenced in 1985. From this site fruit of distinction is born from a combination of red volcanic (Ferrasol) soil, a north facing aspect and altitude of 146m. In creating this wine viticulture and winemaking practices are approached with the intent of preserving a pure expression of site from soil through to bottle.

The bouquet has Paringa’s distinctive savory plum & cracked black pepper/spice characters. The palate has rich, spicy plum, blackberry & liquorice characters combined with fine grained tannins that provide excellent structure, texture & length to the wine.

$80.00 AUD

750ml

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THE PARINGA

The name “The Paringa” denotes the single vineyard origin of the Shiraz grown on Paringa Road, Red Hill South. Planting of this marginal Mornington Peninsula Variety commenced in 1985. From this site fruit of distinction is born from a combination of red volcanic (Ferrasol) soil, a north facing aspect and altitude of 146m. In creating this wine viticulture and winemaking practices are approached with the intent of preserving a pure expression of site from soil through to bottle.

VINTAGE

2016 was our earliest vintage on record for Shiraz. A warm spring and summer allowed the fruit to ripen by the end of March, which is when we picked. In the early vintages at Paringa, Shiraz would ripen much later, often towards the end of May.

Handpicked fruit was de-stemmed and cold soaked for 4 days before yeast inoculation. The wine spent a total of 21 days on skins in open top foudres gentle hand plunging. Post fermentation the wine was matured in French oak barrels for 18 months (40% new).

TASTING NOTES

The bouquet has Paringa’s distinctive savory plum & cracked black pepper/spice characters. The palate has rich, spicy plum, blackberry & liquorice characters combined with fine grained tannins that provide excellent structure, texture & length to the wine. 

TECHNICAL NOTES

Harvested: 31st March 2016

Brix at harvest: 21.6-23.2o

Total Acidity: 6.5 g/L

Wine pH: 3.43

Alcohol: 13.5%

Cellaring: 10-15 Years

Production: 250 cases

Winemaker: Lindsay McCall & Jamie McCall

 *Back vintages are available in the Estate Series & Single Vineyard Series, please contact the office to find out more.

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