The restaurant at Paringa Estate is almost as awarded as the wines. For the past five years, it’s been awarded a Chef’s Hat in the Age Good Food Guide and, after dining there, you’ll see why. From dishes like butter-poached calamari to duck with crispy miso barely, and different cuts of roasted pork with honey and carrots, each is a perfect match for the Estate’s wines.
And, the wines! Winemaker Lindsay McCall was among the pioneering group of vignerons who arrived in the region in the mid-80s. Like the others, he specialises in Pinot Noir and Chardonnay, but has also had success with Shiraz and Pinot Gris. His son, Jamie, is slowly learning the ropes, with intent to one day become chief winemaker.
