The Chardonnay Peninsula Paringa Estate is produced with grapes sourced from four Estate managed vineyards within the Red Hill sub-region. The vines have an average age of 20 years and are dry grown in a volcanic, iron-rich soil known as Ferrasol. The hand-picked fruit was whole bunch pressed and then transferred to barrel on its lees, where it underwent barrel fermentation in seasoned French oak. Approximately 25% of the yeasts used were indigenous. The wine was matured on its lees in oak for a period of 10 months, prior to being bottled.
Located in the heart of Victoria’s beautiful Mornington Peninsula, Paringa Estate was founded in 1984 by Lindsay McCall when he purchased a derelict orchard. Lindsay’s passion and fascination with wine began in the mid-1970s and by the mid-1980s he decided to follow his dream by establishing Paringa Estate. The first vintage was in 1988 with just three tonnes of fruit and over the years it has grown considerably, with production now at 16,000 cases. Paringa Estate is one of the most highly awarded boutique wineries in Australia, regularly winning trophies for its Shiraz, Pinot Noir and Chardonnay. The collection includes a stunning and precise Pinot Gris, as Lindsay
says anywhere capable of growing great Pinot Noir should be capable of growing great Pinot Gris. The wines pay homage to Burgundy in style and James Halliday says Paringa Estate is “one of the best, if not the best, wineries on the Peninsula”.