The fruit for this wine came from our ‘Estate’vineyard, and our Callanan’s Road vineyard.The fruit was handpicked, whole bunch pressed,and the unclarified juice was fermented in newand one-yearold French oak puncheons andbarriques. Initially it was stirred monthly inbarrel, to build weight and complexity. It didnot go through malolacticfermentation.The bouquet has complex aromas of citrus,white nectarine, and nutty barrel fermentnotes. The wine has good palate weight,fine natural acid and excellent length.
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 “Best Winery in Australia,” in the ‘James Halliday Wine Companion,’ an astonishing achievement for someone with no formal training in viticulture or winemaking.