2023 Paringa Estate Pinot Noir Half Bottle 375ml, Mornington Peninsula

Not an easy vintage on the peninsula, with a lot of hard work needed in the vineyard to bring in clean fruit; this is lovely and bright. Red cherries, florals, wintergreen and musk, primary yet juicy. Textural tannins, some grip on the finish and plenty of acidity, so food essential.

93 points Jane Faulkner winecompanion.com.au

Paringa Estate, founded in 1985 by former schoolteacher Lindsay McCall, has grown from a modest vineyard on the Mornington Peninsula into one of Australia’s most celebrated cool-climate producers. McCall’s early experimentation with Pinot Noir and Chardonnay on the region’s red volcanic soils quickly proved the area’s potential, and over the years the estate has earned an enviable reputation for small-batch wines of depth, elegance, and site expression. The estate vineyards, planted on north-facing slopes, benefit from a maritime climate that tempers summer heat and extends the ripening season, allowing Pinot Noir to develop complex aromatics and fine, silky tannins. Paringa’s approach combines meticulous vineyard management with gentle winemaking, including wild yeast fermentation, hand plunging, and maturation in French oak to achieve wines of balance and texture.

The Paringa Estate Pinot Noir opens with lifted aromas of ripe cherry, raspberry, and wild strawberry, underpinned by subtle notes of rose petal, baking spice, and forest floor. The palate is plush yet refined, delivering layers of red berry fruit, hints of rhubarb, and savoury nuances framed by fine-grained tannins. French oak contributes gentle spice and structure without dominating the fruit purity, while bright acidity ensures freshness and length. It is a style that captures the Mornington Peninsula’s signature elegance with an extra dimension of power from low-yielding estate vines.

This Pinot Noir is a versatile food wine, pairing beautifully with roast duck and cherry glaze, pork belly with star anise, mushroom risotto, or chargrilled quail. It also complements semi-hard cheeses like Gruyère. While drinking well in its youth, it has the structure to evolve gracefully over eight to ten years, gaining earthy, truffle-like complexity.