Paringa Estate in Red Hill on the Mornington Peninsula, Victoria has been racking up awards and accolades for the last 10 years.
The relatively young 30 year old winery has become one of Australia’s most awarded wineries in a short space of time, largely thanks to their popular Pinot Noir and Shiraz, both of which are now recognised the world over.
Owner and winemaker Lindsay McCall purchased a timeworn orchard in Red Hill in 1984 with the dream of establishing his own estate. A full time teacher for the first 10 years of the winery’s existence, he didn’t begin working in the business full time until 1996.
Since then the winery has grown from strength to strength. The very first vintage in 1988 produced only three tonnes of fruit, but now Paringa produces over 200 tonnes each season (15,000 cases of wine) and sees the current winery stretching over 55 acres.
The winery has become known in the Australian market for winning countless awards and offering exceptional value for money with its popular vintages. With Paringa winning so many awards it’s only natural that overseas producers have sat up and taken notice. Paringa now export into the UK, Denmark, Singapore, Hong Kong, Korea, China and Taiwan, where the vineyard has developed a popular following.
With accolades such as a top 10 finish in Decanter Magazine’s Top 50 wines of the year 2013 for the 2010 Estate Pinot Noir, along with its countless gold medals at wine shows around Australia, Paringa Estate’s awards page show just how renowned it’s become over a short 10 year period. Australian wine critic James Halliday refers to owner/winemaker McCall as a “magician at work”. His celebrated 2010 Pinot Noir was described by decanter.com as:
“warm, resonant, lifted, and fragrant. It tapers beautifully with the refined liquorice-tinged fruits: very classy indeed. Poised, pure, long, lots of currant fruit and very intense. Stylistically impeccable. Bravo!”
Pinot Noir is known as the ‘most romantic of wines,’ it’s made from red grapes from the vines of Vitis Vinifera. The grapes produced from the vines are eaten fresh, produced for raisins and obviously used for making various wines.
The grapes tend to produce a tightly packed cluster which can make them susceptible to disease and rot, meaning producing a Pinot Noir can be difficult largely thanks to the challenges in cultivation before the transformation of grapes to wine.
Every good winery needs good nourishment and the Paringa Estate restaurant is just as exciting as its celebrated wine. Refurbished in 2012 to be more modern yet continue to fit with existing rustic buildings, its vibrant, colourful food is now served overlooking the beautiful vineyard with valley views. With a 2015 Age Good Food Guide Chef’s Hat, it ranks as one of the 22 best Victorian regional restaurants in the state. Head chef Julian Hills and restaurant manager Nick Potts give the diner consistently exceptional service.
Wineries like Paringa Estate are helping in establishing the Mornington Peninsula as a force on the world scene for producing some stunning red wines. Only an hour from Melbourne, the Peninsula is well worth the drive to sample some cellar door delights.
44 Paringa Road, Red Hill South
Victoria, Australia 3937
Ph: 03 5989 2669
Images sourced from – www.paringaestate.com.au