2025 Paringa Estate Chardonnay, Mornington Peninsula

The 2025 Estate Chardonnay is from an excellent vintage in Mornington Peninsula. Based on the samples from barrel I have seen thus far from producers in the region, I am very much anticipating the release of these wines. Concentration and freshness seem to be the North Star of this vintage. So aromatically, the wine leads with white peach and warm baking spice, preserved citrus and crunchy green apple. On the palate, the wine is silky, supple and absolutely living up to its vintage-based reputation. It's great—my favorite release of this wine yet. Drink to 2035.

94+ points Erin Larkin for The Wine Advocate, April 2026

A free wheeling, generous Chardonnay in the Paringa style, but underneath the sunny exterior there is an underlying structural power. Brings the scent of the beach with saline, sea spray notes and ripe peach, pear, nectarine and citrus – very summery and bright. A balanced palate, delightfully citrus and upfront in stone fruits with background lightly spiced, vanillin oak, quince and a quince skin savouriness awaits. Brisk acidity nicely controls the obvious richness and delivers one smart, enticing wine. Drink to 2033.

94 points Jeni Port for Wine Pilot, August 2024

Light yellow; reserved smoky, wheat-meal and gently buttery aromas, the palate medium bodied and rich, full, soft and rounded. The finish is firm, dry and more-ish. Nicely turned-out chardonnay. Drink to 2035.

91 points Huon Hooke for for The Real Review, March 2026

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.

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 a number of years for greater complexity.