The Paringa range represents the heart of an iconic, family owned wine company, delivering great quality at exceptional value-for -money. The Paringa range started with just the Paringa Shiraz, and now includes these five styles.
Please follow the links below to the current & back vintage tasting notes available for Paringa Wines. As the vintage seasons are different, so is the wine. We aim for maximum flavour and colour (in our reds), and as such the alcohol levels vary from vintage to vintage depending on the seasonal grape ripeness and vine ripeness characters.
Paringa Shiraz 2014
Colour: Dark black with a strong crimson hue.
Bouquet: A firm rustic appeal with lifted blueberry, sweet raspberry and spicy pepper finish.
Palate: Stylish, full bodied structure offering generous volumes of flavour and texture. Aromatics of dark cherry, black currant, damson plum, mocha and vanillin. Soft, succulent silky and plush tannins with a balanced acidity, producing a long and supple finish.
Food: Match with any grilled red meat or a rich casserole.
Analytical Data: Alcohol 15.1%, Total acidity: 6.4g/l, Residual sugar: 1.1g/l, pH: 3.66
Paringa Cabernet Sauvignon 2013
Colour: The deepest and darkest pitch-black with a charcoal lilac hue.
Bouquet: A lively, rich raspberry and blackberry pie aromas and blackcurrant; followed by a musk and leathery finish.
Palate: An “explosion and intensity” of fruit flavour, spicy clove, ginger and nutmeg; leafy cedar and tobacco, followed by a musk and leathery finish. Medium to full bodied, soft tannins integrate well with great balance and a long green peppercorn finish.
Food: Red meats, flavourful and heartier (red) pastas, lamb, strong-flavoured cheese and dark chocolates.
Analytical Data: Alcohol 14.5%, Total acidity: 5.4g/l, Residual sugar: 0.9g/l, pH: 3.67
Paringa Pinot Noir 2013
Colour: Pale raspberry with a translucent violet hue.
Bouquet: Intense black cherry aromas, pronounced spiciness of smoke, toast and tar.
Palate: A full bodied style of Pinot; driven by ripe tomato and cherry, strawberry, briar and spices of sassafras, caraway and peppermint with a soft smooth, rich and velvety finish
Food: Grilled salmon, a healthy cut of plain roast beef or any dish that features mushroom as the main flavour element. Roast and braised preparations of lamb, pheasant and duck; as well as grilled meaty fish (salmon, shark or swordfish).
Analytical Data: Alcohol 12.9%, Total acidity: 5.4g/l, Residual sugar: 0.7g/l, pH: 3.69
|Current Vintage Tasting Note:
Paringa Chardonnay 2013
Colour: Clear lime hue with a slightly pale and watery opacity.
Bouquet: A fresh crisp, flinty vanilla with citrus and stone.
Palate: An explosion of rare and exotic stone and citrus fruits wrap around the tongue; lime and tangerine, with nuances of lychee, pineapple and hazelnut emphasis and compliment the clean, all natural balance; soft and slightly lifted creamy yeast textured finish.
Food: Great with fish pie and fish cakes (especially salmon); chicken or pork; pasta in a creamy sauce; for lighter meals a caser or chicken salad, including mango or macadamia nuts.
Analytical Data: Alcohol 12.9%, Total acidity: 5.4g/l, Residual sugar: 0.8g/l, pH: 3.39
Paringa Sparkling Shiraz 2015
Colour: Deep garnet with vibrant magenta.
Bouquet: Lifted sweet plum with traces of liquorice, mulled jam along with spice fruits and dark cherries.
Palate: Succulent creams with a persistent mouth filling sensation with an explosion of earthy black fruits, followed by a smooth velvet tannin finish.
Food: Best served icy cold in a flute glass. This versatile wine style can be enjoyed as an aperitif or with a wide variety of dishes. Bacon & eggs for breakfast, a turkey with cranberry sauce at lunch, a medium spiced curry for dinner. Followed by a chocolate fondue or a cheese platter for desert. Ideal serving temperature 8ºC to 10ºC.
Analytical Data: Alcohol 14.0%, Total acidity: 6.2 g/l, Residual
sugar: 40.6 g/l, pH: 3.59