Our Wines

2024 Paringa Estate The Paringa Shiraz

2024 Paringa Estate The Paringa Shiraz

RRP: $80.00

The Paringa single vineyard shiraz is the apex of quality. A site, which imparts power and elegance along with distinctive spice and dark fruit aromas, and a powerful savoury palate with blackberry and liquorice flavours. Fine-grained tannins provide excellent structure, power and weight and a very long finish. After fermentation in oak foudres, the wine was aged for 12 months new and seasoned French oak barriques.

Vintage & Winery Notes

After declassifying our top shiraz wines since 2021, due to vintage conditions, this year marks a return to excellence. 2024 is, without doubt, one of the best vintages in the last decade.

Our single vineyard shiraz comes from the first vines planted on the estate in 1985. Only our best fruit goes into this blend.

This majestic shiraz is deep, dark, and structured. Blackberry, mulberry, earth, black pepper, and hints of graphite create a complex nose. This wine has elegance and beauty. It’s exquisitely poised, with plush fruit, fine tannins and exceptional length.

Technical Notes

Picking Date: 6th of April 2024

Wine Maker: Lindsay McCall & Jamie McCall

Alc level: 13.0%

Brix at Harvest: 22.1-23.3

Total Acidity: 6.2

Wine pH: 3.51

Reviews

"Often The Paringa needs more time to settle – and, sure, this will benefit from more bottle age (and it often can be overtly oaky) – yet there’s a vibrancy and definition in this vintage. It’s a delight to taste this, with its heady perfume and layers of flavour in dark fruit, baking spices, pepper and more. It's fuller bodied but not weighty, the tannins are fine, if sandy, and the acidity leaves a freshness and juiciness." 96 Points, Jane Faulkner, Halliday Wine Companion

"Cured meats, violets, rosemary, black plum and chocolate-dipped raspberry lure you in. The cushioned core is framed by a swathe of charry oak that has the upper hand on the fruit in its youth. This is built to age, it holds a lot of promise, giving glimpses of kelp, spice and Bonox flavours. These will develop, and the structure will sync with the fruit if you can give it time in the cellar." 93 Points, Gabrielle Poy, The Real Review