Business Details
42 Years
experience
Paringa Estate: Premium Wines & Vineyard Dining in Red Hill
Paringa Estate was founded in 1984 by Lindsay McCall, a geography teacher turned visionary winemaker, who recognized the unique potential of Red Hill's terroir. Our vineyard spans ten acres of unirrigated volcanic soil, meticulously cultivated using innovative trellising systems to maximize sun exposure and airflow. Over four decades, we've honed our craft, earning global recognition for our single vineyard chardonnay, pinot noir, and shiraz. Our state-of-the-art winery, established in 1998, combines traditional techniques with modern technology, including French oak foudres for fermentation.The estate's restaurant, opened in 1999, complements our wines with seasonal, locally sourced cuisine. With over 30 years of experience, we maintain strict quality control through low yields and hand-picked harvests. Our commitment to excellence has earned accolades including Gourmet Traveller WINE's Best Cellar Door. We offer immersive experiences from guided tastings to vineyard dining, supported by a team with generations of combined winemaking expertise. Sustainability remains central to our practices, ensuring the land's vitality for future vintages.
Services
Wine Production
Cellar Door Tastings
Vineyard Dining
Wine Club
Private Events
Details
- Year established: 1984
Highlights and features
- We offer 40+ years of viticultural expertise in Red Hill's premier terroir
- Our wines have won over 100 international awards since 1987
- We employ innovative trellising systems for optimal grape quality
- Our winemaker uses French oak foudres for unique fermentation processes
- We maintain strict organic practices in our unirrigated volcanic soil vineyards
What people say
Award-winning wines
Exceptional service
Breathtaking views
Innovative winemaking
Seasonal menus
Services
Wine Production
Our estate vineyard's volcanic soil and maritime climate create ideal conditions for premium grape growing. We employ sustainable practices and innovative trellising systems to maximize quality. The winemaking team combines traditional techniques with modern technology for optimal results.
Cellar Door Tastings
Experience our award-winning wines through guided tastings at Australia's best large cellar door. Our knowledgeable staff provides insights into each vintage's unique characteristics. Tastings available daily from 11am-5pm with no bookings required.
Vineyard Dining
Our two-hatted restaurant offers seasonal menus paired with estate wines. Dine in our light-filled dining room overlooking the vineyards or enjoy garden dining under umbrellas. Reservations essential for lunch Wednesday-Sunday and Saturday dinner.
Wine Club
Join our exclusive wine club for regular deliveries of premium vintages. Members receive discounts, early releases, and invitations to special events. Flexible options available for 12-48 bottles annually with free shipping Australia-wide.
Private Events
Host weddings, corporate events, or private tastings in our vineyard setting. Our event spaces accommodate groups from 8-100 guests with customized menus and wine pairings. Dedicated event coordinator available for planning.
People
Lindsay McCall
Founder & Winemaker
Lindsay established Paringa Estate in 1984 after a career in education. His pioneering spirit and viticultural expertise have earned numerous awards, including Gourmet Traveller WINE's Winemaker of the Year. With over 40 years' experience, he continues to innovate in cool-climate winemaking.
Adam Beckett
Head Chef
Adam leads our two-hatted restaurant, creating seasonal menus that complement our wines. With extensive experience in fine dining, he focuses on local, sustainable produce. His culinary vision has earned the restaurant multiple accolades since joining in 2016.
Questions
What makes Paringa Estate's wines unique?
Our wines reflect Red Hill's volcanic terroir through sustainable viticulture and innovative techniques like French oak foudre fermentation. The maritime climate and 40-year-old vines contribute to their distinctive character.
Can I visit without a booking?
Cellar door tastings don't require bookings. Restaurant dining needs reservations for lunch Wednesday-Sunday and Saturday dinner. Garden Dining is walk-in only during 12-3pm.
Do you offer wine education experiences?
Yes, we provide guided tastings, vineyard tours, and behind-the-scenes winery access. The annual Harvest Lunch offers hands-on experiences with our winemaking team.
What food options are available?
Our two-hatted restaurant offers a 4-course progression menu and seasonal garden dining. The menu features local produce with wine pairing options available daily except Mondays.
How do I join the Wine Club?
Visit our website to select delivery frequency and wine preferences. Members receive 5-12.5% discounts, early releases, and event invitations with flexible 12-48 bottle annual commitments.
Are events held at the estate?
We host annual events including Winter Wine Weekend, Back Vintage Sale, and exclusive Wine Club tastings. Private functions can be arranged for groups in our vineyard setting.
Reviews (7)
Michelle Beaumont
Jan 20, 2022
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Set away from the street you will find this Lovely estate with an outdoor eating area as you walk down a slight slope to an amazing entrance ,upon entering the restaurant you will find yourself, in a well lit space, with plenty of room around your tables to move about, we had the four course degustation
And a red and white wine to compliment them, everything was delicious and given a full explanation of what you were about to consume,the meals were evenly balanced with beautiful notes for the palate. The staff were ever so nice and friendly, definitely recommend this one.
And a red and white wine to compliment them, everything was delicious and given a full explanation of what you were about to consume,the meals were evenly balanced with beautiful notes for the palate. The staff were ever so nice and friendly, definitely recommend this one.
Kevin Jingga
Jan 07, 2022
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We were completely satisfied with Paringa Estate. 10/10. We went for a wine tasting, which was a great experience by itself, but the restaurant blown us away with extremely delicious and well-balanced food. We ordered mushroom parfait, crispy barramundi, sheer wagyu, and lamb shoulder - all spot on. For us, the crispy barramundi and wagyu are perfection. Our advice is to get the indoor seat with the breathtaking view to elevate your experience to the next level.
Chloe Chan
Dec 26, 2021
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Beautiful restaurant. Great food. Delicious wine. Very attentive waitstaff. Thank you! Would definitely come back again!
Tess L.
Dec 12, 2021
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What a place! Enjoyed a Thursday lunch here for my partner's birthday and thoroughly enjoyed every moment. Staff were so welcoming, knowledgeable and just the right amount of attentive. We were able to relax and enjoy our lunch without being rushed out the door despite another late lunch sitting beginning. Menu was different to what is advertised on website but that didn't matter too much as there was still pescatarian options for myself. Food was incredible - scallops, mini lobster rolls, ocean trout pastry, lamb loin (partner's) and barramundi (mine) and finished off with the delightful berry
Diane Kempen
Jul 18, 2021
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Delicious 4 course meal for a special occasion lunch - highly recommended! Also did wine tasting before lunch and purchased 3 single vineyard wines (Chardonnay, Pinot Noir and Shiraz)
Kevin Barry
Mar 23, 2021
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A great experience. If you are after a special location and experience then this is a place to consider. Excellent food well presented. Service and staff were faultless. It has a fixed price menu that you can add to if so desired. Parking is plentiful. Try to get a window seat if available. Wines list is satisfactory with some great wines.
Johnny Le
Mar 07, 2021
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I take nice pictures, so don't let the pictures deceive you. The food was overwhelming overpriced. "Wagyu beef pastrami" was just pastrami with some fancy words next to its name. The cheese tasted like it came from a lesnak sachet. Dish itself was $24, and had three pieces of pastrami slapped together. Definitely nothing Wagyu about it. The oysters were decent, 4 oysters for $22 is okay to me - came with sauce that complimented the creamy oysters well. The ocean trout was also quite underwhelming, $24 for a dish that's elevated by tomatoes is just not worth it. There was about 4-5 thinly sliced
