Paringa Peninsula Chardonnay

Paringa Estate Peninsula Chardonnay 2018

Mornington Peninsula, Victoria   |    750ml   |    13.5%
Paringa Estate is one of the jewels of Victoria's Mornington Peninsula wine region, consistently making some of the nation's leading examples of Pinot Noir, Shiraz and Chardonnay. The Peninsula or 'PE' label represents the first tier in the Paringa Estate range. In recent years Paringa has renewed its focus in ensuring the Peninsula range over delivers on quality, this 2018 Paringa PE Chardonnay is no exception.

The fruit for the 2018 Paringa PE Chardonnay was sourced from Paringa's our Estate managed vineyards within the Red Hill sub-region. In the winery the fruit was whole bunch pressed, transferred to barrel on solids and barrel fermented in seasoned French oak (approximately 1/4 indigenous yeast). Oak maturation took place on lees for the following 9 months before bottling.

The bouquet is floral and fruit driven with citrus and stone fruit aromas. The palate has rich stone fruit flavours, good texture and a persistent long finish. While this wine has been made for current drinking it will build further complexity over the next 3 to 6 years.

Availability: In stock

$28.90
Only available for purchase in 6 bottle increments.
Paringa Estate winery was established by owner/winemaker Lindsay McCall in 1985.

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 2008 Paringa Estate owned/leased 55 acres (22 ha.) of vines and processed 220 tonnes of fruit which produced 16,000 cases of wine.

Paringa Estate is one of the most awarded wineries in Australia, particularly for Pinot Noir and Shiraz.
6
Victoria
Mornington Peninsula
750
13.5
The fruit was handpicked, whole bunch pressed and the unclarified juice barrel fermented. The wine was regularly stirred in barrel over its 9 months maturation to build palate weight and complexity. The wine did not go through malolactic fermentation.

2018 was the vintage of which winemakers’ dreams are made. Not only were the yields generous, but quality is exceptional across all varieties. The whites have delicate fruit flavours, and fine natural acidity.

In the winery the fruit was whole bunch pressed, transferred to barrel on solids and barrel fermented in seasoned French oak (approximately 1/4 indigenous yeast). Oak maturation took place on lees for the following 10 months before bottling.

Technical Notes

Picking Date: 2nd, 6th, 8th, 12th,16th, 17th, 27th & 28th March 2018

Winemaker: Lindsay McCall & Jamie McCall

Alc level: 13.5%

Brix at Harvest: 21.0 - 23.6o

Total Acidity: 6.9 g/L

Wine pH: 3.27

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