Paringa Peninsula Pinot Noir 2017

Paringa Peninsula Pinot Noir 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. Paringa's 'Peninsula' label represents the first tier in the Paringa Estate range, which has gained a strong reputation for consistently over delivering on quality.

The fruit for this 2018 Paringa Peninsula Pinot Noir was sourced from three leased Red Hill Vineyards and a number of other high quality grower vineyards across the Mornington Peninsula. This lifted wine offers briary fruit dominated by fresh cherries, blueberries and complexing nutmeg spice. The palate is full, flavorsome and long with evident fine tannins - another delicious Mornington Peninsula Pinot Noir from the team at Paringa Estate.

Availability: In stock

$26.90
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 for this wine was sourced from our three leased Red Hill Vineyards and a number of other high quality grower vineyards across the Mornington Peninsula. The warm finish to the growing season lead to a compact and busy harvest resulting in beautifully balanced, expressive wines.

Fruit was 100% de-stemmed and fermented in 2.5 tonne open fermenters. The fruit spent an average of 21 days in the fermenter on skins. Maturation took place over 11 months on lees in French oak barriques.

Harvested: 3-6, 16, 18, 21, 26, 29, 31 March & 1, 5, 7, 8 April 2017

Brix at harvest: 22.5o-24.0o

Total Acidity: 6.3 g/L

Wine pH: 3.57

Alcohol: 13.5%

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