The Paringa Chardonnay 2010.
The Paringa Chardonnay from the Paringa Estate is a superb example of Australian Chardonnay. Filled with gentle oaky characteristics this wine is soft enough to enjoy on it's own but is amazing when paired with white meats like slow roast pork or chicken and mushroom pie.
Founded in 1984 by Lindsay McCall when he purchased a derelict orchard, Paringa Estate started small with a three tonne harvest in 1988 but has grown considerably in the intervening years. Production is now at 200 tonnes and Paringa Estate is one of the most highly awarded wineries in Australia, regularly winning gold trophies for its Shiraz, Pinot Noir and Chardonnay. “One of the best, if not the best, wineries on the Peninsula” says James Halliday.
This vineyard was one of the first planted by Lindsay McCall in 1985. The fruit for this wine was sourced from nine rows from the Paringa single vineyard situated just next to the cellar door. It is north facing with at an altitude of 146 metres above sea level. The soil is the typical red volcanic soil known as Ferrasol.
The hand-picked fruit was whole bunch pressed and racked to barrel on solids where indigenous yeasts carried out the fermentation. Barrel maturation took place over nine months in 50% new French Oak with regular barrel stirring.
The nose offers a complex array of white peach and pear skin combining with vanilla, nougat and grilled almonds. The palate offers peach derived fruit, subtle texture with a fresh acid line carrying the wine through to a long finish
A great match with slow roasted pork or chicken and mushroom pie
Australia. Region: Victoria
Residual Sugar: 1.
Contains Sulphites: Yes.