When it comes to the history of wine on the Mornington Peninsula in the 20th century, Lindsay McCall is one of the pioneers. He is also a key player in the development and promotion of cool climate pinot noir, shiraz and chardonnay.
He established Paringa Estate in Red Hill South nearly 40 years ago. He was a teacher by profession, with a great love of the land, but no formal training in wine science. He knew that great wine begins in the vineyard, so his aim was always to produce the highest quality fruit.
In 1984 he bought a derelict north-facing orchard. A year later, after clearing it, he began planting the property with vines. It’s a very special site. A sheltered, north-facing slope on 10 acres of unirrigated red volcanic soil.
Back in the 1980s, no one really knew which varieties would succeed on the Mornington Peninsula. Lindsay wanted to plant shiraz, but was told by a local grower that it ripened later than cabernet, and wouldn’t prosper in the local maritime climate. Not to be deterred, he planted a few rows in the warmest part of the vineyard. In good vintages it excels; it has the perfume and elegance reminiscent of wines from the Northern Rhône.
If there’s one variety, however, that Lindsay reveres above all others, it’s pinot noir. He has a great love for Burgundy, both the wines and the region. And it’s a great success story for Paringa Estate.
He comments: “Great pinot is about the quality of the fruit. It’s 70 per cent vineyard management, and 30 per cent attention to detail in the winery. In the vineyard, it’s important to manage the canopy and keep disease pressure low. It’s very important to reduce yields with a green harvest. Generally, the optimal crop is between two and two and a half tonnes per acre.”
Clonal selection is also another important factor in the success of the Paringa pinots. Lindsay describes MV6 as “the backbone” of his wines. It consistently produces perfumed, cherry scented wines with supple tannins. The most recent clone on the block is Abel, which Lindsay planted in his new vineyard in 2017, and is producing structured, powerful wines.
Pinot noir is also son Jamie’s favourite variety. After completing a degree in Viticulture and Oenology, he joined the family business in 2012 and was appointed head winemaker in 2017.
There is a profound synergy between father and son, which has led to the creation of some of the finest Paringa pinots so far. To recognise and celebrate this, the most recent pinot noir to be released is LJM 2022. It is from the oldest MV6 block, planted in 1988, which consistently produces the highest quality fruit on the estate.
It’s the ultimate collaboration between father and son, a combination of Lindsay’s knowledge and experience and Jamie’s flair and technical expertise.
Secure your seat at an upcoming LJM release event:
Melbourne dinner – Thursday August 29, 2024
Brisbane dinner – Thursday September 19, 2024
Mornington Peninsula vertical tasting and lunch – Saturday, September 21, 2024
Sydney event – register your interest for Paringa Estate's 2025 event
2022 Paringa Estate 'LJM' Pinot Noir
An ethereal perfume of dark cherries, spice and turned earth leads onto a magical palate. It has exceptional depth of flavour and power. Sensuous, silky tannins glide across the long, intriguing palate. The pinnacle, only made in exceptional vintages. – Head winemaker Jamie McCall.RRP $250 | Shop this wine
2021 Paringa Estate 'The Paringa' Pinot Noir
Red cherry and rose petal aromas mingle with hints of spice. One of the most striking features of this vintage is the fruit purity and delicacy. This is the very essence of Paringa pinot. Whilst it is elegant and restrained, it has power and length on the palate. – Head winemaker Jamie McCall.RRP $110 | Shop this wine
2021 Paringa Estate ‘Estate’ Pinot Noir
The nose is complex and perfumed, with aromas of red and dark cherries. The palate has a luscious core of dark fruit, silky tannins, and a long, balanced finish. – Head winemaker Jamie McCall.RRP $70 | Shop this wine
The Paringa Estate cellar door and restaurant is located in the heart of the Mornington Peninsula wine region. The cellar door is open everyday from 11am–5pm; lunch Wednesday to Sunday; dinner Saturday. For more visit paringaestate.com.au.
*Copy supplied by Paringa Estate
