The Paringa wines in the Peninsula range are an haut Mornington Peninsula—the emphasis being on the liveliness of the fruit.
The fruit is de-stemmed and fermented in large open fermenters. The fruit spends around three weeks on skins. Maturation takes place on lees over the better part of a year in French Oak barrels.
It seems like a good year for this wine. It’s vigorous, has light but positive grip and sappy acidity, bright red fruits, along with some spice and undergowthy kinds of things. Finish is tight and long, crunchy cranberry and maybe something like pomegranate. Great drinking.
92 points, The Wine Front (May 2020)
Deepish red/purple colour, bright and youthful. The bouquet is fresh and alive, dark fruits and blackcurrant jubes, some lifted spice notes. The wine is again very bright and bold on the palate, youthfully vigorous and gently firm in its tannins, but balanced and very agreeable already, while it appears to have a good cellaring future. Excellent value.
92 points, The Real Review (January 2021)
The Mornington Peninsula is located approximately one hour south of Melbourne. A cool maritime climate,the region is virtually frost free, but is susceptible to high winds. Rainfall is moderate, throughout winter and the growing season. Most of the vineyards are located between just above sea level and 200 metres. Soils range from weathered volcanic soils to sandy loams and friable well-drained clays. Mornington Peninsula is best known for making elegant cool climate Chardonnay, Pinot Gris and sublime Pinot Noir.