This gris has fresh cut pear and green apple on the nose. It’s a textured, lively wine, with vibrant fruit flavours, and a fresh, dry finish. With medium term cellaring this wine will evolve greater complexity.
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.