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Our Australian Wines
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Parri Estate Cabernet Sauvignon-Shiraz 2004 - The blend for this vintage is 60% Cabernet Sauvignon and 40% Shiraz. The 2004 is the second vintage and it was a mild and even season in the Southern Fleurieu which resulted in excellent ripening conditions on ironstone soil. The Shiraz came from the 'Ironstone' block. The Cabernet Sauvignon component underwent malolactic fermentation and then 30% spent 10 months in 3 year old French oak hogs heads while everything else was in neutral storage before blending. This wine is a deep cherry red color. Aromas of red currants, floral notes, and hints of spice and herbs reach the nose. Berry fruits dominate a medium-bodied and elegant palate which has a restralned, soft mouth feel and fine-grained tannins. This wine drinks well now. It complements a variety of foods including pasta and red meat dishes. It will cellar for 3 years. 90 points in James Halliday Australian Wine Companion 2007: "'Bright, clear colour, a light- to medium-bodied array of fresh red fruits, with touches of spice, fine tannins, and subtle oak. Excellent value." Estate bottled.
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Parri Estate 'Pangkarra' Cabernet Sauvignon 2004 - The 'Pangkarra' designation proclaims this wine Parri's finest effort for the year. A cool and mild growing season at the Mount Compass vineyard produced grapes with good color, flavor, and varietal character. A cool open fermentation protected delicate flavor components while increasing color, flavor, tannin extraction, and mouth feel. The 2004 is the second vintage and it aged 20 months in new and used French oak hogsheads. The color is such a deep red it is almost black. Red currant and herbaceous aromas are prevalent. Elegant varietal character dominates the refined palate which has firm tannins and some spicy flavors from the oak. Drink with aged cheese or red meat dishes. 3 stars in Winestate Magazine. Estate bottled.
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Parri Estate Pinot Noir 2004 - This red wine is the third vintage from the vineyard which continues to show steady improvement. The cool maritime climate and ironstone soil offer ideal conditions for these vines. 2004 was a mild and even ripening season which allowed for good flavor, color, and sugar development. In March fruit was handpicked for the 'Magpie' block. 30% was fermented wild to increase complexity and mouth feel. The wine was aged for over 6 months in 1 and 2 year oid French oak barrels. The wine has a good red color for this variety. The nose displays dark cherry, strawberry, and clove over earthy 'forest floor' aromas and subtle oak. Flavors of cherry, rhubarb, mushroom, spice and some savory character produce an elegant, persistent palate with silky tannins. SuItable to drink now with a variety of foods including game, Atlantic Salmon, or risotto. Score 86 points from James Halliday in Australian Wine Companion 2007: Drink to 2008. Score 3 ½ stars from Winestate Magazine Special Edition 2005 on this vintage: "Tight nose. Powerful palate with generous sweet fruit - very soft and silky in the mouth with interesting cherry/spice flavours." Bronze medal at the 2005 Royal Queensland Wine Show. 3.5 Stars in WineState Magazine. Top 10 Pinot Noirs under $25 - 2006 Value Wine Awards, Wine Access, Canada.
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Parri Estate Rose 2005 - This wine is the first release from Ingoldby Road vineyards in McLaren Vale comprising 14 acres of vines up to 60 years old. The Mediterranean climate and clay-based soils are perfect for growing premium red wine grapes suitable for producing quality rose. This wine was blended from 60 % Cabernet Sauvignon, 20% Grenach, and 20% Shiraz grapes. The wine has a brilliant pale ruby red color. Strawberry sorbet and raspberry aromas prevail. The palate offers soft, sweet fruit, some spice and a clean, dry finish. An elegant wine suitable to drink with a variety of cuisine or by itself. Score 89 points by James Halliday in Australian Wine Companion 2007: "Bright, pale fuchsia; clean, fresh bouquet of delicate red fruits & spice; dry palate; good balance & length".
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Parri Estate Shiraz-Viognier 2004 - The Parri Estate vineyard is positioned 250 meters above sea level and comprises a total of 82 acres under vine. The 2004 is the second vintage and it was a mild and even season in the Southern Fleurieu which resulted in excellent ripening conditions. The 95% Shiraz from the 'Ironstone' block and the 5% Viognier from the 'Misty' block were blended before fermentation for seamless flavor integration. The wine matured in new and used French oak hogsheads for 15 months. There was also a malolactic fermentation while in oak. The elegant character of cool climate Shiraz lifted by Viognier has created an intriguing red wine with excellent color. Aromas of rhubarb, red cherry and white pepper are evident. Red currants, spice, and a hint of cinnamon character flow on to a round and subtle palate that offers fine tannins, good length, and lovely natural acidity. Drink now or cellar 3 - 5 years. Bronze medal - Royal Adelaide Wine Show. Score 92 points by James Halliday in Australian Wine Companion 2007: "Good colour, typically lifted aromas, attractive mix of red and black fruits, supple tannins." Seal of approval - 2006 Japan International Wine Challenge. Drink to 2012. Estate bottled.
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Parri Estate 'Southcote' Dry White 2005 - This White is a blend of 75% Semillon and 25% Chardonnay. Pale straw, with lemon tinges, it displays classic cool climate characters. Stone fruits, grapefruit and hints of grassiness dominate the aroma. The palate is rich in peach and nectarine, with some lime and pineapple characters. A fruit driven yet elegant style, this wine has well balanced acidity and should be consumed young.Bronze Medal - 2005 Royal National WineShow of Australia (Canberra)James Halliday Award 92Points.
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Printhie Chardonnay 2006 - 100% Chardonnay, pale yellow with a green hue, a peach and nutty bouquet with buttery undertones, a refined palate displaying tropical fruit characters with a creamy mid-palate and finishes long with a twist of lemony acidity and subtle toasty French oak
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Printhie Merlot 2005 - 100% Merlot, dark ruby red with pink hue, a complex bouquet of earthy, blackberry aromas, round and soft with mouth filling mid-palate flavours finishing with gentle acidity providing structure and length
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Printhie Shiraz 2006 - 100% Shiraz, ruby red with flashes of purple on the rim, aromas are "sweet and juicy" with fruit pulp nuances of blueberry and blackberry with a cinnamon spiced edge, the palate is initially quite thick with sweet ripe flavors and highish acidity, very soft tannins. The good density upfront extends to the middle palate and finishes long.
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Printhie Shiraz`-Cabernet 2006 - 85% Shiraz 15% Cabernet Sauvignon, deep red with pink hue, savory bouquet displaying cedar, cinnamon and blackberry, a well balanced palate with medium to full weight and intensity with generous plum and blackberry finishing with supple tannins
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Printhie Shiraz-Viognier 2005 - 95% Shiraz 5% Viognier, aromas of sweet cherry, berry, licorice and a little vanilla. Perfumed and a little briary too. On the palate medium bodied with bright cherry/berry fruit, sap, vanilla and spice. Good light but grainy textural tannins and clean acid. Nice long red fruit and dried herb finish. A very attractive and refined wine. It drinks beautifully and offers excellent value.
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