News & Events
Paringa Celebrates Thirty Vintages16th November 2017
Gourmet Traveller WINE Oct / Nov 2017 Issue
A pioneering spirit and good instincts led to Paringa
Estate being established on the Mornington Peninsula.
Now it produces some of the best wines in the country
PARINGA ESTATE CELEBRATES THIRTY VINTAGES
With winemaker Lindsay McCall celebrating
his 30th vintage in 2017, the corks are
popping at Paringa Estate. As part of the
celebrations, Paringa Estate chef has collaborated
with TeageEzard of Ezard to cook two memorable
dinners matched with rare back vintages
and stunning current releases. The dinners were
held at Ezard in Melbourne on
16 November and at Paringa Estate on
17 November. Make a booking and come
and celebrate with them.
THE AWARDS KEEP COMING
With dozens of trophies adorning the
display cabinets at the cellar door, a hatted
restaurant, and two wines in the Langton’s
Classification, Paringa Estate has certainly
come of age.
Lindsay received his first gong a few
decades ago at the Yarra Valley Wine show, where he was awarded gold for his 1990 shiraz. Many awards have followed. In 2007, the geography teacher with no formal
training in wine was awarded the inaugural Best Winery in Australia in the James Halliday Austrlaian Wine Companion. In
Lindsay’s words, it was like being chosen
to captain the Australian cricket team.
In recent years, however, it’s the
Provenance trophies that have been the
most significant for him. The Estate Pinot
Noir was awarded Trophy at The National
Wine Show of Australia in Canberra in
2014. At the 2015 Mornington Peninsula
Wine Show, the Estate Chardonnay was
awared the Chardonnay Provenance
Trophy, and in 2016 the Estate Pinot Noir
won the Pinot Noir Provenance Trophy.
THE RESTAURANT’S NEW LOOK
There have been many changes since 1999
when the restaurant first opened, but the
renovations last year have added a touch
of glamour. Once loved for its rustic
charm, the Paringa restaurant now has a
sleek new look. A striking façade, topped
with a statement sign, makes for a sophisticated
exterior. Once inside the weighty
door, the mood is warm and intimate.
New banquettes and floor coverings give
a luxurious feel. Diners can look out over
the vineyard, or down into the winery.
In a region known for fine dining, Paringa
is at the pinnacle.
Head chef Julian Hills arrived in 2013.
His genius and vision have resulted in the
restaurant being awarded a Chef’s Hat in
The Age Good Food Guide every year since
then, and “Best Restaurant in a Winery”
in Australia at the Savour awards in 2014.
The menu is a celebration of locally
sourced, seasonal produce. Julian works
with whole fish and beasts, rather than
individual cuts, thus reducing waste. The
beef is sourced mainly from Gippsland;
the pork from the Western Plains; and
the majority of the seafood is Victorian,
too. Vegetables and herbs are sourced
from the Paringa garden and other local
farms. Foraging also plays a major role in
Julian’s culinary style. The paddocks,
woodlands and shores of the Peninsula are
a rich source of wild ingredients, such as
mushrooms, sea herbs and other native
flora. He can often be seen early in the
morning, basket and knife in hand,
gathering the different seasonal delicacies.
Having a ‘wine epiphany’ has become
something of a cliché. However, for
Lindsay it led to the creation of one of the
finest wineries in Australia. The wine was
a 1980 Seville Estate Shiraz. Until that
moment, he hadn’t realised that Victoria
could produce a wine of such calibre.
In 1984, he bought a derelict north-facing
orchard and began clearing it. In 1985 he
began planting the ten-acre property with
vines. He sought advice on planting shiraz
in the region, but was told by a local
vigneron that it wouldn’t ripen in the cool
maritime climate of the Peninsula.
Not to be deterred, he planted it in the
warmest spot. Numerous trophies later
and a Langton’s Classification, his hunch
has struck gold.
A SPECIAL PLACE
The Paringa Estate vineyard, in the cool
climate subregion of Red Hill, is a very
special site. North-facing, on 10 acres of
unirrigated rich red volcanic soil, it’s at an
elevation of 140 metres. It curls around the
slope like an amphitheatre, protected from
cold south and south-westerly winds.
THE NEXT THIRTY YEARS
In 2015 Lindsay bought the seven-acre
property next door. He has already planted
some Abel clone pinot noir, and plans to
put in some chardonnay soon. The extra
space will also allow him to expand the
infrastructure of the winery. Son Jamie
McCall joined the winemaking team in
2012 after completing winemaking and
viticulture at the University of Adelaide,
Waite Campus. He was put in charge of
winemaking at the end of last year. The
next generation of Paringa has begun.
Gourmet Traveller Oct/NOV 2017 issue