2024 Paringa Estate Shiraz, Mornington Peninsula

There’s a coolness to this, a regional character. There’s the Asian spices, the black pepper and florals, and the darkest purple hue in the glass. All bodes well. The palate doesn’t disappoint; it’s expansive with textural tannins and excellent fruit flavour, the oak superbly integrated yet adding some sweet cedar spices. Drink to 2036.

95 points Jane Faulkner for Halliday Wine Companion, July 2026

A touch of campfire reduction mixes with red and black plum and dark chocolate. On the palate, the smoky notes give way to dark red berries with savoury highlights. The tannins are sleek, making for a smooth delivery. Signs off with a bitter chocolate chew. It's youthful and energetic; time in bottle will add complexity and calm the nerves in this even-keeled beauty.

90 points Gabrielle Poy for The Real Review, May 2026

Paringa Estate Shiraz from the Mornington Peninsula is one of Australia’s most refined cool-climate Shiraz wines — elegant, aromatic and deeply expressive. Crafted by winemaker Lindsay McCall, it reflects the meticulous viticulture and restrained winemaking that have made Paringa one of Victoria’s most respected producers. This Shiraz consistently captures the balance of power and finesse that defines the best wines from the Peninsula’s volcanic soils and maritime climate.

The fruit is sourced from estate vineyards at Red Hill South, where the vines grow in red basalt soils that retain warmth and provide excellent drainage. The cool breezes from Western Port Bay allow the grapes to ripen slowly, developing concentration while preserving vibrant acidity. After hand picking, the fruit is fermented in small open-top vats and matured for around 18 months in French oak barriques, about one-third new. The result is a wine of layered complexity, silky texture and striking regional character.

In the glass it shows a deep crimson colour with purple hues. The aroma is seductive and perfumed, revealing dark cherry, blackberry and plum with hints of black pepper, star anise, violet and fine oak spice. The palate is medium bodied and beautifully structured, with supple tannins and a graceful balance between ripe fruit, savoury spice and fresh acidity. The finish is long and elegant, showing both power and refinement in equal measure.

It pairs perfectly with lamb, duck, venison, or mushroom-based dishes, and works beautifully with chargrilled vegetables or aged cheeses. Enjoy it now for its purity and vibrancy, or cellar for 10 to 15 years to reveal deeper earthy and truffle-like complexity.