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.

The Cellar Door at Paringa Estate is open for tastings daily, and the restaurant from Wednesday to Sunday. It’s one of the best ‘special-occasion’ wineries and restaurants on the Mornington Peninsula, and also one of the most stunning: flocks of geese squabble and hiss around the brightly coloured rose bushes, and wherever you look you see rolling hills studded with vines.

Paringa Estate
44 Paringa Road, Red Hill South VIC
(03) 5989 2669

Cellar Door: Daily, 11-5pm
Restaurant: Lunch Wed to Sun, dinner Fri & Sat

Cellar Door

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