Case Price: $389.94 (6 x 750ml)
|Our Price: $64.99 / bottle (RRP: $65.00 )||Case: 6 x 750ml|
'There's exuberance of fruit on the beautifully weighted palate - medium-bodied, precise tannins with fine acidity to close.'
96 Points - Jane Faulkner, Halliday's Wine Companion
Located in the heart of Victoria's beautiful Mornington Peninsula wine region, the home property has 10 acres (4.2 ha.) of vines planted with Pinot Noir, Chardonnay, Shiraz and Pinot Gris. The current winery was built in 1998, and houses an outstanding a la carte restaurant on the upper level. In 2016 Paringa Estate managed 55 acres (22 ha.) of vineyard and in an average season the winery processes around 200 tonnes of fruit.
In the winery berries were de-stemmed (100%) and fermented in two-tonne open fermenters. Maturation took place over 11 months on lees in French Oak barrels (35% new).
The nose is complex and perfumed, with depth and vitality. The classic aromas of red and dark cherries mingle with hints of spice. The palate is structured yet elegant, with excellent fruit weight and firm tannins. The long, complex, savoury finish is characteristic of this excellent 2015 vintage.
'So heady you'll swoon with the blend of exotic spice, pomegranate juice with the usual dark cherries and pips and radicchio bitterness. There's exuberance of fruit on the beautifully weighted palate - medium-bodied, precise tannins with fine acidity to close.'
96 Points - Jane Faulkner
'Bright, deepish red/purple colour with a Five Spice aroma and rich, sweet fruit palate and a lovely juiciness. The palate is gorgeously cherry-flavoured and perhaps just a little too elemental and fruit-bombie, but it is young and needs time. Potential plus.'
93 Points - Huon Hooke
'Choc-dusted cherry, halva, pickled cherries, strawberry fruitiness in perfume. Attractive start. Nice set up. Fleshy, succulent texture. Sweet-choc-dusted, faintly savoury fruit character, good length, finishes with roll of fine, dusty tannins and faint nuttiness. It’s a really lovely feel here.'
92 Points - Mike Bennie
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