Paringa Estate Peninsula Pinot Noir 2024

Fruit 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.