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.
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