2007 Paringa Estate Shiraz

Yields of around 1½ – 2 tonnes per acre. The grapes were handpicked on the 13 April at a Brix of 24.5°. Three blocks of 20- to 25-year-old Shiraz at Paringa Estate ‘home’ vineyard. The soil is deep red volcanic clay and allows the vines to be dry grown. Fruit is fermented in small three-tonne open stainless-steel fermenters. The wine was aged for 15 months in new (35%) and one-year-old (65%) French oak barriques. TA 7.1 g/l, pH 3.37. Stelvin closure. Mid to deep crimson. Spicy ripe – rather more like the Oz norm than the Peninsula bottling. Nothing wrong with that but the competition is greater in this particular arena. Glossy fruit. (JR)