Our Philosophy

In typical Australian style, Paul, a self–taught winemaker, first started making wine in a tin shed next to the vineyard with a couple of old milk tanks, a small crusher and home built basket press. His pioneering efforts were rewarded with a gold medal for the 1993 Paracombe Shiraz Cabernet.

Paul and Kathy share a strong focus on quality and hands–on care with winemaking. Grapes are picked in small parcels, crushed or pressed then fermented individually in open tanks and hand plunged. The reds are tucked away in barrel to gracefully mature in the underground cellars.

Barrel selection, blending, bottling, packaging and distribution are all done on site where Paul and Kathy are responsible for the complete handling of their hand crafted wines, from beginning to end.

Paracombe offers a specialised range of fresh, crisp whites and rich, spicy reds with delightful bouquets, full fruit flavour and the right balance of natural acid. The wines are released to be ready to drink and with careful cellaring will reward with further age.