2021 Paringa Estate Pinot Noir, Mornington Peninsula

Not a shy and retiring wine, but by golly this is good. Full of forest floor and menthol aromas, flavours of dark cherries, rhubarb, chinotto and blood orange with lots of refreshing acidity but also plenty of tannins. Fuller bodied, firm and forceful yet the fruit is sweetly flavoured across the palate. There’s a lot going on in this wine.

95 points Jane Faulkner winecompanion.com.au

Few wineries have shaped the reputation of the Mornington Peninsula quite like Paringa Estate. Founded by Lindsay McCall in 1985, the estate began as a small vineyard planted on a north facing slope outside Red Hill and has grown into one of Australia's most awarded Pinot Noir producers. Today, winemaker Lindsay McCall and his team continue to craft wines that reflect the unique maritime climate of the Peninsula, where cool breezes from Bass Strait and Port Phillip Bay create ideal conditions for producing Pinot Noir of fragrance, complexity and finesse.

The 2021 vintage is regarded as an excellent year across the Mornington Peninsula. A long, mild growing season allowed the fruit to ripen slowly, building flavour intensity while retaining freshness and natural acidity. Sourced from a selection of premium estate and grower vineyards, the wine captures the hallmark elegance of the region while delivering the depth and concentration that have become synonymous with the Paringa Estate name.

Bright ruby red in colour, the nose is immediately expressive with aromas of red cherry, wild strawberry and raspberry layered with rose petal, spice and subtle forest floor notes. As the wine opens, hints of rhubarb, dried herbs and fine oak emerge, adding complexity without overwhelming the fruit. Silky and beautifully balanced, the palate offers vibrant red berry flavours, savoury earthiness and finely integrated tannins. A bright line of acidity provides energy and precision, carrying the wine through a long, graceful finish that lingers with spice and floral perfume.

Superb alongside duck breast with cherry glaze, grilled salmon, mushroom and thyme risotto, pork loin with fennel or a roasted beetroot and goat's cheese tart. Drinking