The ‘Peninsula’ label is an expression of a lively, fruit driven regional style. This is a classic cool climate shiraz. We source grapes from three sites around the Peninsula which have the spice and black pepper characters, that are the hallmark of this wine.The wine has around 5% viognier, which was co-fermented with the shiraz. It was then aged for eleven months in seasoned French oak barriques.A highly aromatic nose with black pepper, liquorice, aniseed and dark berries leads onto a fruit driven palate, with fine tannins, silky texture and good 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.