Paralian Wines

A Grenache Shiraz blend comprising 60% Marmont Vineyard Grenache, 40% Springs Hill Vineyard Shiraz. A combination of varieties that is quintessentially McLaren Vale, an homage to past employers who have proudly championed blends of Grenache and Shiraz for decades. Darker expression from the 2022 vintage with green and black pepper/Chinese spice and a juicy raspberry core from the Grenache. There’s a touch of road tar and anise leading to darker prima...

Single Vineyard Shiraz, fruit sourced from ‘Springs Hill Vineyard’, Blewitt Springs, McLaren Vale grown by the Whaite family. Hand-picked fruit, wild-fermented in a 134-year-old wax lined concrete open fermenter, 20% whole bunch (foot trodden for tannin extraction from ripe rachis), remainder destemmed. Cold soaked for 5 days, plunged and pumped over during peak of ferment, 10 days on skins. Wine was matured on lees for 10 months in French oak, 20% new....

Their Grenache was grown by the Cross family in Blewitt Springs. Their beautiful old vines on the Marmont Vineyard produce fruit with wonderful vibrancy and depth. When handled sensitively, McLaren Vale Grenache is a feast of florals, red berries and sweet spice. And that's just what Charlie and Skye have turned out here. Spectacular stuff for every Grenache lover. Pure high tone ripe raspberry fruits with Thai basil and blueberry. There’s the sit...

Both Charlie & Skye spent a vintage making wine in Burgundy over a decade ago. Making an Australian version of Chardonnay that could scratch that White Burgundy itch had always been a dream of theirs, and it's one they've achieved right here in this wine Exotic aromas of almond blossom, white florals, frangipani and peach. The palate delivers plenty of primary fruit weight and drive, generous with savoury lees/sulphide flavour. Acidity a hallmark ...

Single Vineyard Cabernet Sauvignon, fruit sourced from ‘Springs Hill Vineyard’, Blewitt Springs, McLaren Vale grown by the Whaite family. Hand-picked, fully destemmed and crushed cold to a wax lined, 134yr concrete open fermenter. Mixed once daily until indigenous ferment commenced then two pump overs a day until dryness. One pump over a day until we were happy the tannins were where we wanted them. Two weeks on skins, pressed to tank for sugar dryness,...