Paralian
McLaren Vale, South Australia
Paralian is the long awaited, and much lauded, project of Skye Salter and Charlie Seppelt, who between them have amassed over 50 vintages around the world at names including Chave, Dublère, Château Giscours and Shaw + Smith.
Launched in 2018, it was not until 2022 that they were able to crush over 10 tonnes, allowing Skye to leave her previous role at Willunga 100 and focus on Paralian full time.
The goal of Paralian is focus on, and shine a light on, distinguished sites throughout McLaren Vale.
The winemaking is traditional and gentle. The red wines are made in 133-year-old wax-lined concrete fermenters, with a portion of whole bunches, and are hand plunged and foot trod over relatively long natural ferments. The wines were raised in French puncheons, with little or no new oak. The chardonnay is barrel fermented, employing less than 20 per cent new oak.
“We are looking towards modernity with our style, high fragrance, brightness and above all, drinkability at an early stage with the potential to be cellared. Great wines are great when they’re young and great when they’re aged. It’s not a complex ideal… but to do less is to do more. A lot more thought has gone into the shaping of these wines than in a more commercial world… one we are both well versed in.”
“The seaside nature of their location affects the wines and the lifestyle, with a focus on lifted and ethereal styles of grenache and shiraz from Blewitt Springs.”– Jane Lopes and Jonathan Ross MW, ‘How to Drink Australian’.
Paralian Bowyer Ridge Vineyard Chardonnay 2022
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Region: Adelaide Hills
Soil: Mica Schist
Grape/Cepage: Chardonnay
Farming: Sustainable Certified
ABV: 13%
Vegan
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Hand-picked fruit, whole bunch pressed, the free run only was drained and fermented in French oak barrels - 19% new, majority in larger 500L puncheons. 100% wild ferment, left on lees in barrel for partial malolactic fermentation while stirring regularly to build texture. Vegan Friendly.
Winemakers Skye Salter and Charlie Seppelt have certainly set a high bar here, with a cracking Adelaide Hills Chardonnay brimming with youthful energy. The wine shows a nice degree of ripeness, with grapefruit, melon, and white peach all on show. The acid runs freely through the wine, giving it length and keeping it tight through to the finish. In this way it displays the best of both worlds in its primary fruit to acid freshness ratio. Overall, there is a great hum of energy here and the wine is set up nicely to be drunk now or over the coming few years. - Ches Cook, LC Selections.
Paralian Marmot Vineyard Grenache 2022
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Region: McLaren Vale
Soil: Holcene Sand
Grape/Cepage: Grenache
Farming: Dry Grown
ABV: 14%
Vegan
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Hand-picked fruit, wild-fermented in a 133-year-old wax lined concrete open fermenter, 19% whole bunch, remainder of fruit destemmed whole berry on top. Gentle cap management with daily hand plunges with the occasional pump over during the peak of ferment over a period of 16-days on skins. Whole bunches were hand squeezed at zero Baume to release the beautiful aromatic carbonic ferment characters back into the wine. Wine was matured on lees for 10 months in a 16-year-old 2600L French oak foudre. Vegan Friendly.
Candied red fruit with darker tones below the surface. Texturally it is very fine yet still has that sandy, gritty feel that I often see in high quality Grenache. It’s beautifully elegant and fragrant, yet with an undercurrent of burl and a wild edge to it. Chris notes that the 19% whole bunch is used “for flavour, purity, perfume and tannin”. – Ches Cook, LCSelections.
Paralian Springs Hill Vineyard Shiraz 2022
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Region: Blewitt Springs
Soil: Holocene Sand
Grape/Cepage: Shiraz
Farming: Dry Grown, Sustainable Certified
ABV: 14%
Vegan
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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. Vegan Friendly.
A medium bodied, fresh, and vibrant Shiraz that holds a more burly and meaty edge where plenty of interest exists. Like the Grenache, there is an untamed character to this wine which I find really attractive. Very good acidity which, in part, lends itself to drawing out the flavours long into the distance. – Ches Cook, LC Selections.
Paralian Springs Hill Vineyard Cabernet Sauvignon 2022
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Region: Blewitt Springs
Soil: Holocene Sand
Grape/Cepage: Cabernet Sauvignon
Farming: Dry Grown, Certified Sustainable
ABV: 13.5%
Vegan
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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. Two weeks on skins, pressed to tank for sugar dryness, then racked to a mix of barriques, hogsheads and puncheons, 23% new oak for 11 months. One rack and return off gross lees post malo. Vegan Friendly.
A love of ‘old school claret’ drew Skye and Charlie to making this wine, and they seem to have achieved such a style. Like all of their wines, this is only medium bodied (with much less muscle compared to some of their neighbours) and quite finely grained, texturally. It has a core of blue fruit with a nice bay leaf component with fresh acidity and grippy tannin to close. – Ches Cook, LC Selections.
Paralian Bowyer Ridge Vineyard Chardonnay 2023
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Region: Adelaide Hills
Soil: Mica Schist
Grape/Cepage: Chardonnay
Farming: Sustainable Certified
ABV: 13%
Vegan
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2023 vintage saw 4.46T of Chardonnay received from Blocks A & B; Bernard Clones 76 & 96 in equal
proportions. Whole bunch pressed using an edited ‘in house’ sparkling cycle. Full solids ambient
temperature juice went to barrel for wild ferment, 18% new oak with majority in older French oak
puncheons. The wine underwent partial malolactic fermentation (once sugar dry a selection of barrels
were sulphured to prevent malolactic fermentation). All barrels were stirred weekly for three months to
build texture whilst weekly topping was implemented over the 10-month maturation period. Vegan Friendly.
Block A Chardonnay, Bernard Clone 96, North South Orientation, sloping South and Block B Chardonnay, Bernard Clone 76, East West Orientation, sloping West. Both 2003 planted in mica schist
rock over sandy loam, VSP trellis. Kenton Valley, Adelaide Hills. Grown by Charles Rosback.
No fining, bottled with sulphur only in late January 2024. Vegan friendly.
The 2023 Chardonnay looks great and is a good continuation of style, coming off the 2022 release which was our first introduction to the wines of Paralian. Gary's note below is very accurate with more descriptors than you could poke a stick at. As for what i see, the wine is made up of golden fruit with mid-palate generosity, but a nice line of acid and a biscuity bite to the back-palate adding weight and a slight mealiness. Very good and recommended. - Ches Cook, LC Selections.
Whole-bunch pressed, with full solids naturally fermented at ambient temperature; maturation mainly in older French puncheons, with 18% new; partial mlf and weekly bâttonage for three months; 10 months in barrel. Noted by Skye and Charlie as the tightest chardonnay yet produced by them, this is nonetheless forthcoming, with white nectarine, yellow grapefruit and lemon pith, stone fruit kernel and roasted notes overlaying. Acidity is brisk but not brusque, a pithy phenolic line complexing the tension. 93 points. - Marcus Ellis, Halliday Wine Companion.
A chewy, medium-bodied chardonnay that often rises above the pack by virtue of its emphasis on saline structure and honest vineyard-derived flavors over high-toned, reductive fruit. The wine reminds me of an expression from the Maconnais, all apricots, spiced quince, hay and ginger. Delicious wine that will age well. Drink or hold. Screw cap. 95 points. - Ned Goodwin MW for James Suckling.
Paralian Marmot Vineyard Grenache 2023
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Region: McLaren Vale
Soil: Holcene Sand
Grape/Cepage: Grenache
Farming: Dry Grown
ABV: 14%
Vegan
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Hand harvested on March 23rd, roughly a week later than what is considered ‘normal. The 2023 crop is another 7% lighter than the already low 2022 vintage. 20% whole bunches were tipped into the 135-year-old, wax lined concrete open prior to destemming and chilling the remaining fruit (whole berries) on top. Similar to the previous two seasons, bunches were quite full (although numbers less plentiful) so a 10% saignee was done to find a more balanced ratio of juice to skins.
Dry iced and plunged cold for ~5 days until wild ferment took off. Daily hand plunging with a few gentle pump overs during the absolute peak of ferment to increase our tannin base. Approximately 18 days on skins with a foot/hand press of the whole bunches on day 14 to release the aromatic carbonic characters back into the wine. Another 4 days on skins and pressed to tank for sugar dryness. Racked with fluffy lees to a 2,500ltr 17yr old French oak Vat for natural malolactic fermentation and maturation of 10months.hand squeezed at zero Baume to release the beautiful aromatic carbonic ferment characters back into the wine. Wine was matured on lees for 10 months in a 16-year-old 2600L French oak foudre. Vegan Friendly.
1960 planted in Holocene sand, East West orientation, single wire trellis, Southern Blewitt Springs. Grown by the Cross Family.
No fining, bottled with sulphur only in late January 2024. Vegan friendly.
This looks great and is probably the pick of the reds from a very strong field. A nice mix of ripe fruit up front but then some dried herbal/amaro notes in the second half. Very good acid bringing freshness and liveliness. Fills the palate nicely. Shows some red liquorice on day 2 which i love to see in wines like this. Tannin a hallmark which I also like to see in Grenache. It lends structure and assists with longevity, if you plan on cellaring some. A real winner. - Ches Cook, LC Selections.
Blewitt Springs grenache planted to Holocene sand in 1960; fermented in 135-year-old wax-lined concrete fermenters with 20% whole bunches; about 18 days on skins; matured in a 2500L 17-year-old French oak vat for 10 months. Newly bottled, this is just so engagingly present at this early stage, though the architecture is there for a long life. Cranberry, pink peppercorn, freeze-dried raspberry, rosehip, raspberry leaf tea, sumac, cinnamon, white pepper and ground dried orange peel. It’s got grip and tension, so natural of feel, with a savoury line that connects to fruit, both bundled together seamlessly. This is stunning. 96 points. - Marcus Ellis, Halliday Wine Companion.
From a lower-elevation vineyard in Blewitt Springs. Supremely refined aromas of blood oranges and Damson plums, with a whiff of the Moroccan souk. Think cardamon, cloves and fennel seeds. The tannins are accompanied by a belt of gentle reduction. The finish is ferrous and salty, like licking sea salt off quince skin. This should age very well. Drink or hold. 95 points. - Ned Goodwin MW for James Suckling.
Paralian Springs Hill Vineyard Shiraz 2023
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Region: Blewitt Springs
Soil: Holocene Sand
Grape/Cepage: Shiraz
Farming: Dry Grown, Sustainable Certified
ABV: 13.5%
Vegan
1998 & 1975 planted in Holocene sand for the 1998 planting, sand and ironstone for the 1975 planting. North South orientation, single wire sprawl, 1654 clone, Northern Blewitt Springs. Grown by the Whaite
Family.
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Hand-picked in two batches on 13th and 24th of April, the latest ever seen at Paralian. The first time working with fruit taken from the 1975 planted Shiraz and it certainly is a different resulting wine. A slightly different orientation but with much greater depth of dark fruit, baking spices and persistence. Its impact is emphatic on the structure and deep nature of this Springs Hill Shiraz. At close to 50/50% 1998/1975 this wine shows a darkness of fruits and concentration quite remarkable for the growing season.
10% and 20% whole bunch foot trod in the two fermenters, remainder destemmed whole berry and chilled to 5’C on top. Just plunged/mixed for 5 days of cold soak until wild ferment took off. During peak ferment we pumped over two-three times a day until zero Baume. Shiraz needs a good amount of air during ferment, especially wild ferments, and unlike Grenache, it can handle the oxidation to help bring the breadth of colour, flavour and tannin we desire. 10 days on skins, pressed to tank for sugar dryness, settled and racked with fluffy lees to French oak puncheons (approximately 14% new) for wild malo. 10 months maturation.
No fining, bottled with sulphur only in late January 2024. Vegan friendly.
Lots of colour here, deep purple to the rim. This is perhaps slightly misleading as the palate is only medium bodied, lively and fresh. Modern Australian Shiraz, being ripe but not excessive with no obvious signs of oak and no excessive fruit sweetness or signs of alcohol. Very good and better on day two. Tannin is quite present which brings a pleasantly drying finish which again, sets the wine apart from many other Aussie Shiraz’ that finish fruit sweet and pruney. A nice dried Provencal herb component, too, which adds complexity and sophistication. Well done Skye and Charlie. – Ches Cook, LC Selections.
From two blocks, the 1998 one on Holocene sand, and the 1975 plating on sand and ironstone. This was picked in two tranches, mid and late April, the latest for this wine. Fermented separately with 10 to 20% whole bunches; 10 months in French puncheons (14% new). This is absolutely singing at this early stage. Though darkly fruited, spicy and tarry, it’s a wine of poise, verve and refinement twinned with joyously engaging drinkability. The Rhône echoes are there, but it’s a wine of place. Dried black cherry, blue fruits, coal, graphite, salumi, white pepper, leather and dark rye, the palate lithe, sinewy, absent of overt fruit sweetness, the tannins detailed, complex and authentic of feel. 96 points. - Marcus Ellis, Halliday Wine Companion.
Extremely refined shiraz, medium-bodied and whetting the palate with refined tannins and Blewitt Springs salinity. Delicious notes of Damson plums, violets, cloves and pepper. The structure is taut and long. This is an excellent wine of a sophisticated order. Among the better wines tastes in recent memory. Drink or hold. 96 points. - Ned Goodwin MW for James Suckling.
Paralian Springs Hill Vineyard Shiraz Mataro 2023
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Region: Blewitt Springs
Soil: Holocene Sand
Grape/Cepage: Shiraz + Mataro
Farming: Dry Grown, Sustainable Certified
ABV: 14%
Vegan
A barrel selected blend of the Springs Hill Shiraz and Springs Hill Mataro (60%/40%).
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This is a wine we simply could not ignore entertaining when it came to the offer of some Mataro from Springs Hill. Having seen this Mataro through a different lens previously we knew of its quality and immediately both thought... a Shiraz/Mataro. Unlike this country’s most famous from Wendouree, ours is not a co-ferment as the timing just didn’t align, but this most treasured winery in Clare is most certainly the inspiration for the wine and frankly a lot of what we and many in the industry.
No fining, bottled with sulphur only in late January 2024. Vegan friendly.
This wine arguably shows the most finesse of any of the reds in this release, somewhat surprisingly. The nose shows black pepper but a finer dusting of black pepper compared to the more gritty black pepper of the straight Mataro. Lots of colour here - more than expected, but it’s almost misleading, as the on the palate the wine shows no sign of excessive concentration or ripeness or signs of being worked hard in the winery. The palate is quite finely textured and tannins are grippy but not coarse. It really is quite a serious wine and a nice nod to the wines of southern France. – Ches Cook, LC Selections.
Wendouree-inspired, but with no aspirations to imitation, this is a barrel selection of shiraz and mataro (60/40%) from Springs Hill. Dark fruits of both varieties from this site show through, but the selection seems to have been moderated with some brighter parcels, with a stanza of tartly wild red fruit to accompany the fuller dark berry notes and tarriness, some bitter alpine herbs complexing, the tannic drive insistent and acidity pleasingly vibrant. 93 points. - Marcus Ellis, Halliday Wine Companion.
The 2023, the third in a stream of La Niña vintages, was the coolest and latest, the yields meager. With few exceptions, while there are gorgeous aromatics in many of the wines of the region, the tannins are not quite resolved in later ripening varieties. This, however, is gorgeous. Leather polish, hung game, pickled cherries, cloves and pepper. Not an ounce of fat, just a wine of tension, sumptuous length and many layers. Drink or hold.96 points. - Ned Goodwin MW for James Suckling.
