Paringa Estate
Summary
Paringa Estate, founded in 1984 by former teacher Lindsay McCall, operates a family-run winery across multiple Mornington Peninsula vineyards featuring red volcanic soils, focusing primarily on Pinot Noir (70% of plantings) alongside Chardonnay and cool-climate Shiraz. Their meticulous approach emphasizes low yields, hand management, and site-specific winemaking techniques that prioritize terroir expression over stylistic consistency, establishing them as a reference point for understanding the distinctive maritime character of Mornington Peninsula wines.
Heritage & Leadership
Paringa Estate was established in 1984 when Lindsay McCall, then a geography teacher, purchased a derelict orchard in Red Hill on the Mornington Peninsula, Victoria. McCall planted his first vines in 1985, beginning with 10 rows of Pinot Noir and Shiraz. The first commercial Paringa wine was produced in 1988, with just 3 barrels of Shiraz. McCall maintained his teaching position until 1996 when he transitioned to full-time winemaking following the growing recognition of his wines.
The winery experienced a significant milestone in 2007 with the opening of their restaurant and cellar door in Red Hill South. Lindsay McCall continues to lead Paringa Estate as owner and chief winemaker, while his son Jamie McCall has joined the family business, representing the second generation of the winemaking family. Under Lindsay's direction, Paringa Estate has developed from a small-scale operation into one of Mornington Peninsula's established producers, particularly noted for Pinot Noir.
Vineyards & Wines
Paringa Estate's home vineyard in Red Hill sits at an elevation of 140 meters above sea level on north-facing slopes. The property encompasses 10 hectares planted predominantly with Pinot Noir (70%), complemented by Chardonnay, Shiraz, and small amounts of Pinot Gris. The vineyard benefits from the distinctive red volcanic ferrosol soils of the region, which provide good drainage and mineral content.
The estate has expanded its vineyard holdings to include the Callanans Road vineyard in Moorooduc and the Port Phillip Estate vineyard, allowing for a broader expression of Mornington Peninsula terroir. Vine age varies across the properties, with the oldest blocks in the home vineyard dating back to the original 1985 plantings.
Paringa produces several tiers of wines, with their flagship "The Paringa" single vineyard range representing the premium expression of their estate. The "Estate" range forms the core of production, while the "Peninsula" wines offer an accessible introduction to their style. Beyond Pinot Noir and Chardonnay, Paringa has maintained its commitment to cool-climate Shiraz, a relatively unusual variety for the Mornington Peninsula that has become one of their distinctive offerings.
Philosophy & Practice
Lindsay McCall's approach to winemaking combines traditional techniques with modern precision. In the vineyard, practices include hand pruning, shoot thinning, and hand harvesting to ensure optimal fruit quality. Yields are deliberately kept low, typically between 1.5 to 2.5 tonnes per acre, to concentrate flavor development.
For Pinot Noir production, Paringa employs a combination of whole bunch fermentation (varying percentages depending on the vintage) and destemmed fruit. Fermentation occurs in open fermenters with gentle hand plunging to extract color and tannin while preserving aromatic qualities. The wines mature in French oak barrels, with new oak percentages varying by wine tier—approximately 70% new oak for the premium "The Paringa" Pinot Noir, and less for the Estate and Peninsula ranges.
Chardonnay undergoes whole bunch pressing followed by barrel fermentation with wild yeasts in French oak. The wines typically undergo full malolactic fermentation and are aged on lees with regular stirring to develop texture and complexity.
The winemaking philosophy at Paringa emphasizes site expression and vintage variation rather than consistent style, allowing each wine to reflect its specific growing conditions. This approach has established Paringa Estate as a producer focused on expressing the distinctive cool maritime climate of the Mornington Peninsula through minimal intervention winemaking.