2006 Vintage
Region: Mornington Peninsula
Grapes: Viognier
Paringa Estate Winery
Paringa Estate Winery was established at Red Hill on Victorias Mornington Peninsula by owners Lindsay and Margaret McCall in 1985. It has established itself over the past 15 years as one of the leading quality small producers in Australia.
Wine Making
This is the second Paringa Estate Viognier with the fruit sourced from Hugh Robinson’s vineyard at Moorooduc. A proportion of the Viognier fruit was co-fermented with Shiraz from this estate, with the remaining juice being barrel fermented as a white wine.
Tasting Notes
The bouquet of this wine has a fragrant varietal lift of apricot, citrus and pear. The palate has barrel ferment richness but still retains the delicate apricot and pear fruit characters of Viognier.
Cellaring: 3 - 5 years
Technical Inforamtion
Harvested: 28th, March 2006
Brix at harvest: 24°Bx
Quantity: Only five barrels were made in 2006.
Winemaker: Lindsay McCall
Total Acidity: 7.8 grams/litre
Wine pH: 3.07
Alcohol: 14%
Awards
Trophy, Most Successful Winery, Royal Melbourne Wine Show, 2003
Trophy, Most Successful Exhibitor, Winewise Vignerons Awards, 2005
Australian Winery of the Year, James Halliday’s Wine Companion, 2007
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