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Date Printed: 11/25/2014
Paringa Shiraz 2007
Paringa Shiraz 2007
(search item no. 95724)
screw cap wine


PRICE ON 11/25/2014: $9.79

ratings pedigree (past vintages):
2010 Wine Spectator rating: 90 points
2009 Wine Spectator rating: 89 points
2005 Wine Spectator rating: 87 points
2005 The Wine Advocate rating: 87 points
2003 Wine Spectator rating: 87 points
2003 The Wine Advocate rating: 87 points
2002 The Wine Advocate rating: 88 points
2000 Wine Spectator rating: 88 points

Winemaker's Notes:

Deep maroon color verging on purple to black with great depth of color. Notes of sweet plums and blackberries on the nose, complimented by an apparent but subtle aroma of chocolate and roasted coffee bean. The palate displays a broad array of flavor, highlighted by intense dark berry fruits aligned with a suggestion of white pepper. This 'fruit bomb' is balanced by soft acidity and a hint of mocha with velvety tannins adding complexity and body, resulting in an attractive long finish.
My Notes:

Additional wines from Paringa:

About Paringa:

Alan Robb Hickinbotham (David's grandfather) became a founder of the Australian wine industry almost by accident. In May of 1936, Hickinbotham established the Roseworthy Oenology course with the intent of furthering winemaking by instructing viticulturalists to use scientific research to produce better wine.

David eventually purchased 300 acres of prime vineyard land in McLaren Vale early in the 70's. There was no irrigation at that time so the vines were dry grown. This produced grapes of intense flavor that captured the distinctive character of McLaren Vale fruit.

The Paringa vineyard is set on about 1700 acres of prime Riverlands property about 150 miles northeast of Adelaide in South Australia. The rainfall in the region is quite low but the Paringa property abuts the historic River Murray so they have a convenient source of water for the vineyard's drip irrigation system. The vineyard has been planted to Shiraz, Cabernet Sauvignon, and Merlot, plus small sections of Chardonnay, Columbard, and Ruby Cabernet.

Yields are maintained at approximately 6 tons per acre and careful attention is paid to canopy management and irrigation technique. David Hickinbotham and winemaker Mike Farmilo both agree that the quality of the wine improves with lower yields and have made the decision to go for quality over quantity.