The name “The Paringa” denotes the single vineyard origin of this wine. Lindsay McCall planted the first vines on the Paringa Estate vineyard in 1985, with ten acres being under vine by 1990. From this site fruit of distinction is born from a combination of red volcanic (Ferrasol) soil, a north facing aspect and altitude of 146m on Paringa Road, Red Hill South. In creating this wine viticulture and winemaking practices are approached with the intent of preserving a pure expression of site from soil through to bottle. The bouquet has Paringa’s distinctive cool climate spice and cracked black pepper aromas. The palate is powerful and savoury, with spice, blackberry and liquorice flavours. The fine grained tannins provide excellent structure, power and weight.
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.