Paringa Estate is an award-winning winery in Red Hill South, founded by former geography teacher Lindsay McCall, who planted his first vines in 1985 after tasting a 1980 Seville Estate Shiraz sparked a shift into full-time winemaking by 1996. The winery has since become one of Australia's most decorated producers, named Best Winery in Australia by the James Halliday Wine Companion in 2007, with son Jamie McCall now head winemaker carrying the label forward. The Peninsula, Estate and Single Vineyard wine tiers showcase Pinot Noir, Chardonnay and Shiraz sourced from mature, lower-yielding vines on Paringa Road, expressing the site's cool-climate terroir. The Paringa Restaurant, opened in 1999 beside the winery, sits in a light-filled dining room overlooking the home vineyard's undulating slopes and the working winery beyond, with dishes designed to match the quality of the estate's wines. A shaded garden dining area with communal Cyprus trestle tables offers a more casual option overlooking the vines. The cellar door has picked up Gourmet Traveller WINE awards for Best Cellar Door and Best Large Cellar Door, and is open daily for tastings, with lunch served Wednesday to Sunday, dinner on Saturday evenings, and garden dining across the same days. A wine club offers members curated seasonal packs delivered nationally.
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