TN: Paringa Estate Reserve Shiraz 2003

[Cloth Ears]

Was having a look around the cellar after a dry September and found 3 bottles of this before deciding it was telling me something.
Smelled great as soon as the cork was pulled, spicy plum with a bit of raspberry and pepper and a hint of old tobacco. Oak doesn't seem to be present any longer. Cork was almost black for only the first 1/8 inch. Left it open and with a couple of tastings poured while I worked on dinner.
Dark plum, blackberry, black pepper, a hint of stewing and star anise (that earthy flavour you get when you throw one in with slow-cooked onions)...just making you go back for a second sip before the first is finished. You realise the tannins are still there and that it's got a few years to go yet (maybe better, maybe plateaued?).

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I am SO glad this wasn't the last one!

[kenzo]

That sounds delicious! This estate has always been just off the radar for me - know about it, hear good things about it, but it never crosses my path...

[Mahmoud Ali]

I've always liked the retro label of Paringa Estate and it has been on my radar as a good producer but have never had the fortune of finding it on a store shelf here in Canada.

[Cloth Ears]

I've always liked the retro label of Paringa Estate and it has been on my radar as a good producer but have never had the fortune of finding it on a store shelf here in Canada.

As we're local, we tend to go to the restaurant (mainly on their special nights) and they have a 'back vintage tasting' day, once a year, that's a real hoot. And you have to be bloody early!

We tried a half bottle of their 2006 Estate Pinot the next night and that was also a cracker. Not an insipid Pinot that you can get from some areas, but a healthy, tasty drop with a bit of backbone.

I really have to go through my cellar to see what else I've still got - spoils the surprise a bit, but it kind of makes sense...

[kenzo]

This estate and Passing Clouds... both top quality but haven't bought in years. Labels kind of remind me of each
other.

[Waiters Friend]

I visited Paringa Estate for lunch in late 2016 and a mixed dozen followed me out. I still have most of them (which were all the Estate range, not the lower level wines available in WA in the bottle shops). This conversation has given me confidence in their ageing ability. Thanks

[Mahmoud Ali]

This estate and Passing Clouds... both top quality but haven't bought in years. Labels kind of remind me of each
other.

Yes, another classic, and another one I haven't seen in Canada. What is it, Graham's Blend (and another one)?

[paulf]

I think Paringa Estate were the first producer to give shiraz on the Mornington Peninsula real credibility when shiraz wasn't at all recognised in the region.
Their style of Pinot was also the first one I tied that I enjoyed, very early in my wine journey

[Cloth Ears]

I think Paringa Estate were the first producer to give shiraz on the Mornington Peninsula real credibility when shiraz wasn't at all recognised in the region.
Their style of Pinot was also the first one I tied that I enjoyed, very early in my wine journey

Spot on! From their website:

• In 1984, Lindsay, a geography teacher at the time, bought an old north-facing orchard. A year later, after clearing it, he began planting the ten-acre property with vines. He sought advice on planting shiraz in the region, but was told by a local vigneron that it wouldn’t ripen in the cool maritime climate of the Peninsula. Not to be deterred, he planted it in the warmest spot.
  
  Those early years of winemaking on the Peninsula were a time of trial and effort. Back in the 1980s no one really knew which grape varieties would succeed. Whilst not the first to plant a vineyard in the region, Lindsay is counted as one of the brave pioneers, which include other such notables as Nat White, Brian Stonier and “Bailes” Myer. And it’s thanks to the courage and perseverance of these few, that the Mornington Peninsula is now one of the top wine regions in Australia.

I also used to like Red Hill Pinot, but they moved away from the big one to a more "drink me now" style.

[Ian S]

Somewhat amusingly, maybe about 20 years ago I tasted their Shiraz and strongly disliked it. Lean, mean and a little green (with a strong attack of black/white pepper).

Amusingly, because I reckon if I tasted the same wine today, I might be rather taken by it

[Ian S]

p.s. good to see some burrata - have you ever tried a smoked version? Worth a taste IMO

[paulf]

Somewhat amusingly, maybe about 20 years ago I tasted their Shiraz and strongly disliked it. Lean, mean and a little green (with a strong attack of black/white pepper).

Amusingly, because I reckon if I tasted the same wine today, I might be rather taken by it

I reckon you wouldn't be alone there!

Perhaps the other thing that has happened is it has definitely been been a bit warmer on the Mornington Peninsula too. Picking is, on average, a couple of weeks earlier than it used to be in the 90s.

Paringa used to do a Cabernet back in the day too but that proved too marginal and they grafted over to pinot I think.

[Cloth Ears]

p.s. good to see some burrata - have you ever tried a smoked version? Worth a taste IMO

Mostly into the locally made mozzarella and fior di latte without the 'affumicata'... . Mainly because we find that smoking it tends to overpower the rest of the cheese flavour.
This was the first time trying burrata, as it came with some meats in a food hamper we sometimes get from a local restaurant (the actual hamper is different every week). It was OK, but on the whole I think we prefer the straight cheeses.

Somewhat amusingly, maybe about 20 years ago I tasted their Shiraz and strongly disliked it. Lean, mean and a little green (with a strong attack of black/white pepper).

Amusingly, because I reckon if I tasted the same wine today, I might be rather taken by it

I don't know if I tried their particular Shiraz, but I wasn't keen on any of the Peninsula reds (except the afore-mentioned 90's Red Hill Pinot) until recently. The whites were great, but some of the reads back then didn't make the grade (for me, anyway).