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Date Printed: 9/15/2014
Paringa Sparkling Shiraz 2012
Paringa Sparkling Shiraz 2012
(search item no. 128259)
has fluid
has fluid 360

Wine & Spirits rating: 88 points
PRICE ON 9/15/2014: $15.99

Winemaker's Notes:

The Paringa Sparkling Shiraz has a saturated deep burgundy color with a crimson hue and an abundance of aromas that include fresh black current preserves, with dark strawberry and blackberry jam that are surrounded by underlying hints of butterscotch, menthol and spice. The palate is lively, refreshing and medium-bodied, comprising of sweet berry fruits, ripe plums and cassis, with hints of chocolate, molasses, caraway seed and fennel. The origin of the "fizz" has ensured that the grape's fresh, fruity character has been retained through to the finished wine. There is a perlage of fine bubbles that lifts the fruit and spice characters, ending with an attractive, long finish.
My Notes:

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.