2005 Vintage
Region: Mornington Peninsula, Victoria
Grapes: Shiraz
Winemaking
Within Paringa Estate’s vineyard we have three distinct shiraz blocks. Each block is picked and fermented separately to capture the individual terroir characteristics of each site. This wine has been fermented in 3 tonne open stainless steel “pots” and has been made from 100% Estate grown shiraz fruit, co-fermented with a small percentage (3-4%) of viognier. Each wine was then barrel aged for 15 months in 50% new and 50% one year old French barriques.
Tasting Notes
The bouquet has Paringa Estates distinctive cracked black pepper/spice characters combined with very subtle viognier aromatics. On the palate spicy blackberry and plum fruit flavours are supported by firm fine grained tannins that will soften with bottle development. This is one of Paringa Estates best Shiraz wines produced to date – a wine that can be enjoyed young with food, but will also reward careful cellaring.
Technical Notes
Harvested: 28th, 29th April 2005
Brix at harvest: 24.2
Total Acidity: 7.2 gm/l
Wine pH: 3.38
Alcohol: 14.5%
Cellaring: 6 - 10 years
Winemaker: Lindsay McCall
History
Paringa Estate has established itself over the past 15 years as one of the leading quality small producers in Australia - a position further reinforced by winning:
Trophy Most Successful Winery 2003 Royal Melbourne Wine Show
Trophy Most Successful Exhibitor 2005 Winewise Vignerons Awards
Australian Winery of the Year James Halliday’s 2007 Wine Companion
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