2022 Paringa Estate Pinot Noir, Mornington Peninsula

For immediate appeal, the Estate is my preferred go-to wine. It’s a gorgeous bright garnet, full of intense flavours – savoury and fruit-driven, as in black cherries, strawberries and fruit compote, then up comes some woodsmoke, forest floor and garrigue plus cedary oak with a slight bitter green walnut character. The fuller-bodied palate is bolstered by plentiful tannins yet reined in by refreshing acidity.

95 points Jane Faulkner winecompanion.com.au

Mornington Peninsula has earned an international reputation for elegant Pinot Noir, and Paringa Estate stands among the region’s most respected producers. The estate was founded in 1985 by Lindsay McCall, who planted the first vines on a north facing slope at Red Hill after recognising the area’s potential for cool climate varieties. What began as a small vineyard has grown into one of the Peninsula’s benchmark wineries, with meticulous vineyard management and careful winemaking shaping wines of finesse and structure. The maritime climate, moderated by both Port Phillip Bay and Bass Strait, provides long ripening seasons that allow Pinot Noir to develop perfume and complexity.

Bright ruby with vibrant crimson hues, the aromas are lifted and beautifully detailed. Red cherry, wild strawberry and raspberry unfold alongside rose petal, subtle spice and a gentle earthy note. A delicate herbal nuance and mineral freshness reflect the coastal influence of the region.

The wine carries impressive poise and balance, with juicy red berry fruit supported by fine silky tannins and lively natural acidity. Flavours of cherry, cranberry and soft spice weave through the palate, while subtle oak adds shape and complexity. The finish lingers with savoury nuance and forest floor character, giving the wine both elegance and persistence.

Roast duck, grilled salmon, pork dishes or mushroom based recipes make excellent companions. With its fine structure and bright acidity, Paringa Estate Pinot Noir will continue to develop gracefully for eight to twelve years, gaining deeper savoury complexity with age.