2024 Paringa Estate Chardonnay, Mornington Peninsula

Straw yellow shines through the glass. Ripe peach, roasting nuts and flinty mineral aromatics. Bright, powerful and well defined across the palate with peach fruits, lemon zest and a creamy nougat centre. Great length, acidity is well integrated, working to drive it without poking out as it runs very long and finely detailed at the finish 17 Jul 2025 Drink 2025–2035

95 points Stuart Knox therealreview.com

Paringa Estate Chardonnay from the Mornington Peninsula is a benchmark cool-climate Chardonnay that reflects both the precision of winemaker Lindsay McCall and the character of the estate’s volcanic soils. Widely regarded as one of Australia’s finest Chardonnays, it marries intensity and elegance with a seamless texture that speaks clearly of its Red Hill South origin. McCall’s meticulous attention to detail in both vineyard and cellar produces a wine of exceptional balance, purity and length.

The fruit is sourced from the estate’s north-facing slopes planted on red volcanic basalt, which promotes slow ripening and natural acidity. Grapes are hand picked and whole bunch pressed before fermentation in French oak barriques, around 30 percent new. Wild yeasts drive the fermentation, adding depth and complexity, while lees stirring and extended maturation of about 10 months contribute a fine, creamy texture. The result is a Chardonnay of layered fruit, mineral tension and understated power.

In the glass it gleams pale gold with green hues. The aroma is vibrant yet refined, showing white peach, nectarine and citrus zest alongside hints of hazelnut, flint and subtle oak spice. The palate is beautifully composed, combining ripe stone fruit and lemon curd with a chalky mineral backbone. There’s a perfect interplay of richness and acidity, leading to a long, lingering finish with notes of nougat and crushed stone.

It pairs wonderfully with grilled lobster, roast chicken, seared scallops, or creamy mushroom dishes. It’s also an excellent companion to soft cheeses or seafood pasta. Enjoy it now for its precision and purity, or cellar for 10 to 12 years to reveal greater complexity and honeyed depth.