Paringa Estate has grown into one of Australia’s most awarded wineries. Particularly celebrated for its Pinot Noir and Shiraz. Established in 1985 on a derelict 10-acre orchard, in the lush, rolling hills of Red Hill South, Paringa Estate stands as a testament to the passion and dedication of its founder, Lindsay McCall. Nestled among green hills ripe with fruit, the estate is a beacon of winemaking excellence.

A Journey from Classroom to Vineyard. Lindsay McCall, a former geography teacher, planted his first vines in 1985. By 1996, he had left teaching to fully immerse himself in winemaking, driven by a passion sparked by a taste of a 1980 Seville Estate Shiraz. His hands-on approach and relentless pursuit of quality have made Paringa Estate synonymous with exceptional wines. The home vineyard may be modest in size, but the quality of its fruit, combined with select regional vineyards, produces wines of unmatched complexity and character.

Paringa Estate is renowned for its dense and rich Pinot Noir, and Shiraz with spicy herbal notes and concentrated fruit flavours. The Chardonnay and Pinot Gris are equally compelling, full of varietal flavour and complexity. James Halliday has consistently rated Paringa Estate with five stars, highlighting the exceptional gift Lindsay has for winemaking.

Paringa Estate Pinot Noir is dense and rich while the Shiraz has spicy herbal notes and concentrated fruit flavours. The Chardonnay and Pinot Gris are full of varietal flavour and complexity.  James Halliday rates Paringa Estate five out of five wine glasses in the new edition of the James Halliday Australian Wine Companion:  ‘Lindsay McCall has shown an absolutely exceptional gift for winemaking across a range of styles, but with immensely complex Pinot Noir and Shiraz leading the way. The wines have an unmatched level of success in the wine shows and competitions Paringa Estate is able to enter, the limitation being the relatively small production of the top wines in the portfolio.’

The estate’s wine portfolio is divided into three distinct series:

  • Peninsula Series Wines: Sourced from leased vineyards and select sites around the Mornington Peninsula, these wines emphasise lively fruit flavours and the region’s distinctive style.
  • Estate Series Wines: Made from the low-yielding, mature vines on the estate, these wines are aged in new French oak barrels, combining powerful fruit flavours with meticulous winemaking to create the unique Paringa “style.”
  • Single Vineyard Series Wines: The pinnacle of Paringa’s portfolio, these wines come from the oldest blocks in the home vineyard. Only made in exceptional vintages, these wines are a pure expression of Paringa’s unique terroir.

The Paringa Estate Restaurant, opened in 1999, offers an exquisite dining experience with expansive vineyard and valley views. The dining room, with its rich timber ceiling and wood fire, provides warmth and intimacy for lunch and evening dining, while the deck captures the natural beauty of the surroundings.

Under the leadership of Head Chef Nick McGonigal, who brings an impressive resume including stints at The Ledbury, Bentley Bar & Restaurant, and Society, the restaurant’s menu is a celebration of the region’s bounty. McGonigal’s philosophy revolves around respect for nature, place, and seasonality, sourcing beef from Gippsland, pork from the Western Plains, mussels from Mt Martha, and cod from Lakes Entrance. He even forages for wild mushrooms and sea herbs, incorporating these unique ingredients into his dishes.

Dishes are always seasonal and change but the following are indicative of what your tastebuds can expect to devour – standouts in the past included grilled saganaki with caviar and preserved lemon oil, drunken chicken ribs with hot mint, duck fat potatoes, wakame spiced calamari with wasabi dipping sauce, and truffle and parmesan croquettes to name but a few. For heartier appetites, the main menu offers beef eye fillet steak, pork belly, and nduja stuffed chicken, ensuring there’s something for everyone.

Lindsay’s journey from a wine enthusiast to the owner of one of Australia’s top wineries is nothing short of inspirational. His first vintage in 1987 may have been modest, but it set the stage for decades of award-winning wines and culinary excellence. The first commercial vintage was in 1988, and by 1996, Lindsay was able to devote himself full-time to winemaking.

His first major accolade came in 1990 when his Shiraz won gold at the Yarra Valley Wine Show. This was just the beginning of a cascade of awards, culminating in 2007 when Paringa Estate was named “Best Winery in Australia” in the James Halliday Wine Companion.

Today, the winery continues to thrive under the watchful eye of Lindsay and his son, Jamie McCall, who has followed in his father’s footsteps to become head winemaker. Jamie, with his international experience and passion for viticulture, is poised to carry the legacy of Paringa Estate well into the future.

Whether you’re there for a wine tasting at the beautifully refurbished cellar door, a delightful meal at the award-winning restaurant, or to celebrate a special occasion among the vines, Paringa Estate promises an experience that engages all the senses. The cellar door offers a chance to taste the currently available wines and learn about Paringa’s grape growing and winemaking processes, often with Lindsay himself on hand to share his knowledge and passion.

Paringa Estate hosts stunning events year-round and the estate’s combination of exceptional wine, fine food, and breathtaking views makes it a premier destination for both locals and visitors.

Paringa Estate is located at 44 Paringa Road, Red Hill South. For more information and to book your visit, check out their website above.


bottles in vineyard



netted vines

vineyard row

paringa estate signage

paringa estate restaurant

plate of food

paringa estate food