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Paringa Estate

2021 Peninsula Pinot Noir, Paringa Estate

Victoria, AustraliaVintage: 2021

Fruit for Paringa Estate’s Peninsula Pinot is sourced from their own vineyards in Red Hill and from a few other carefully selected vineyards around the Peninsula.

In the glass, it has perfumed aromatics of violets, ripe cherries and plum which are trailed by some anise, fresh herb and spice notes. Delicious cherry and plum fruits inundate the mouth, underpinned by subtle anise, light forest floor and spicy fresh herb infusions. Supple mid-palate feel with velvety tannins, finishing with a lick of bright acidity. Excellent power wave with a long moreish aftertaste.  Drink over the next 4-5 years – will keep a lot longer if you avoid the temptation!

Why we love it

Incredible value for money.

Notable Awards

‘We’re in business here. This set off the value meter straight away. Cherry-plum flavours with licks of spice, a slight toastiness, excellent fruit purity and a decent sling to the finish. Fresh, complex-enough and more. Delicious drinking. ‘
93 points
Campbell Mattinson – James Halliday’s Australian Wine Companion

Whats in the bottle

100% Pinot Noir

Single Bottle

£3100

12 Mixed Bottles *

£27.90

Save £3.10

* As part of a mixed case of any 12 bottles

Free UK delivery on orders over £250. Free South Wales delivery on orders over £100

Tel : 02922 337454

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GTIN N/A Categories: , , , Product ID: 12156

Description

Paringa Estate was founded in 1984 by Lindsay McCall when he purchased a derelict orchard in 1984 on Paringa Road, Red Hill South. Lindsay continued his day job of teaching while he set about planting the first vines in 1985 – the first vintage was in 1988 and was just a mere 3 tonnes. In 1996, Lindsay gave up teaching to focus entirely on Paringa Estate and making great wines. Twenty-five years on the production is now 200 tonnes and Paringa Estate is one of the most highly awarded wineries in Australia regularly winning gold trophies for their Shiraz, Pinot Noirs and Chardonnay.

The grapes were 100% destemmed prior to vinification and carefully selected. The fruit was then fermented in two tonne open fermenters and spent an average of 21 days on its skins, extracting the desired level of aromatics, colour flavour and structure. The wine was matured on its lees in French oak barrels for a period of 11 months, which helped to round out the tannins and added texture and complexity.

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750ml

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