Paringa Estate Shiraz 2016.
The Paringa Estate Shiraz is a superb example of cool climate Australian Shiraz. This superb red wine is full of peppery spice and deep damson and blackcurrant fruit. Drink it on it's own if you like bold red wines but it's better when served with food like Welsh rarebit or a big juicy steak.
Founded in 1984 by Lindsay McCall when he purchased a derelict orchard, Paringa Estate started small with a three tonne harvest in 1988 but has grown considerably in the intervening years. Production is now at 200 tonnes and Paringa Estate is one of the most highly awarded wineries in Australia, regularly winning gold trophies for its Shiraz, Pinot Noir and Chardonnay. “One of the best, if not the best, wineries on the Peninsula' says James Halliday.
Warm and dry conditions through flowering ensured good berry set. Average temperatures during February and March provided long and even ripening and allowed for fruit to be picked at optimal maturity. It was one of the best ever vintages in the history of Paringa Estate. The fruit was picked on 22nd April.
The vineyard is the home block at the Paringa winery. It was first planted by Lindsay McCall in 1985. The northfacing vineyard sits at an altitude of 146 metres above sea level and the soil is red volcanic, known as Ferrasol, and is typical of the region. The vines are trellised to a split canopy to balance the fertile soil.
The hand picked fruit was 100% destemmed and cold soaked for four days prior to the yeast inoculation. The wine spent a total of 21 days on skins in open fermenters with gentle plunging. Post fermentation, the wine was aged for 18 months in French oak barrels, of which 70% were new.
A serious cool climate Shiraz with incredibly focused aromas of pepper, ink and spice set against damson fruit and silky almost pinot-esque texture. A long life ahead and one of Australia's finest examples of cool climate Shiraz.
This works well with a Morrocan influenced tagine or a traditional shepherds pie
Residual Sugar: 1.
Contains Sulphites: Yes.