A Mornington Icon with Depth in Every Glass

Paringa Estate is a cornerstone of the Mornington Peninsula’s wine and dining scene. What started as a humble showcase for its evolving wine portfolio has grown into a fine-dining destination layered with legacy, craftsmanship, and incredible views over some of the oldest vines in the region.

From Apple Orchard to Award-Winning Vines

In 1984, Lindsay McCall took a derelict apple orchard and planted the seeds—literally—for what would become Paringa Estate. Self-taught and driven, McCall’s first vintage rolled out in 1987, setting the tone for a winery that embraces the Peninsula’s cool-climate challenges with precision and patience. In 2012, his son Jamie joined the winemaking team, continuing the family’s hands-on, detail-driven approach.

Terroir and Technique, Working in Harmony

Paringa’s main site sits in a natural amphitheatre on Paringa Road, where a gully captures the warmth needed to ripen its fruit. Add in their U-shaped trellising system—high-maintenance but worth every cut—and the result is a consistently expressive yield that’s both complex and refined.

A Menu That Matches the Pour

The restaurant was always about elevating the wine—but under chef Joel Alderson (ex-Attica, Royal Mail Hotel), the food now more than holds its own. His four-course menu is restrained, elegant, and focused. Think Saltwater Barramundi crusted in sesame and cashew, or Sher Wagyu Beef with beetroot char siu, buttered radish and tarragon. It's classic meets contemporary with the Peninsula as its canvas.

A Cellar Worth Exploring

Paringa’s wines are split into three tiers: the Peninsula series (a blend of five local vineyards), the Estate series (low-yield fruit from 30-year-old vines), and the Single Vineyard series—made from the estate’s oldest blocks, just below the restaurant. Expect standout Pinot Noir, Chardonnay, and Shiraz, each glass echoing the land it came from.