Paringa Estate Peninsula Pinot Noir 2025Fruit was 100% de stemmed and fermented in 2. 5 tonne open fermenters. The fruit spent an average of 21 days in the fermenter on skins. Maturation took place over 11 months on lees in French Oak barrels. The nose is bursting with lively red cherry aromas and spice. Whilst there is lots of red fruit on the palate, there is an appealing savoury tannin framework which gives structure and length.

After a several-year hiatus while we waited for our new pinot noir vines to grow

Structurally the wine offers dusty

Perfect with duck

trademark Toolangi tannin to close but its fresh and ready to go

leased Mornington Peninsula vineyards

The nose is a blend of perfumed notes of rose petal

A cool and wet spring led to a much later picking date for this fruit

Bottled: Unfined

lifted by subtle smoky oak

Musk-like oak curls seamlessly within

This delicious

toasted spices