266 Meakins Road, Flinders Mornington Peninsula Victoria, Australia
(03) 5989 0126
0416 143 439 / 0407 391 991
10am – 5pm, Sat, Sun, Mon, Tue, Wed
We are also open on Good Friday, Christmas Day & New Year.
This Australian website is owned and operated by Nazaaray Estate Winery (ABN 56 626 507 277) and the prices quoted are in Australian dollars.Because both alcohol and a credit card are involved, we require all purchases to be finalized by a person aged 18 years or older. Our website is governed by the law in force in the State of Victoria, Australia. The use of our website constitutes your consent to our terms and conditions.
We are confident that all wine sent from our Estate is of the highest quality. However, in accordance with consumer law, we are happy to refund or replace any product showing evidence of a manufacturing defect.
No Credit Card details are stored on this web site. Nazaaray respects your privacy and confidentiality and is committed to the National Privacy Principles of the Privacy Act of the Commonwealth of Australia.
★ We will not use your information for any other purpose than those described above.
10am – 5pm, Sat, Sun, Mon, Tue, Wed
All Victorian Public Holidays.
Other times by appointment.
All wine is shipped using Australia Post. The rate schedule is listed below.
|Destinations||1-6 Bottles||7-12 Bottles|
★ We also provide international shipping on request.
In search of the true expression of terroir in his wines, Param has been a long-time follower of traditional Burgundian winemaking techniques. His passion for Pinot varieties definitely shines through. He aims to make the very best wines the land can yield, and feels he is about 75% of the way to his goal.His winemaking philosophy is to produce premium quality wines which meet and exceed our expectations.
Nazaaray Estate’s location and orientation encourage a long, slow ripening season which produces exceptional high quality fruit, perfect for producing sensational wines.Here grapes are handpicked, wine made in small batches and only French oak is used for aging. Wine is made onsite, so the grapes are in perfect condition when they reach the winery immediately after picking.Param’s university degree in electrical engineering and his IT role in Melbourne gave him technical skills to underpin his research and development.
Known as the ‘heartbreak grape’, Pinot Noir is fickle, unpredictable and the ultimate challenge for winemaker. Paramdeep Ghumman of Nazaaray Estate fell under its spell long ago, and has seen his Pinots develop in character from a fruitier style to a spicier spectrum as the vines mature. In a region internationally known for the quality of its Pinot Noir, Paramdeep’s Pinot Noir Reserve 2008 was the only young Mornington Pinot Noir to win a medal at London’s 2010 International Wine Challenge.
Pinot Noir is a key focus at Nazaaray Estate. It was first produced here in 2001. As the vines have matured, the wines have evolved with fine tannins and intense, complex flavours.
Varying percentages of whole bunch fermentation is used with different clones and depending on the quality and ripeness of each vintage. Fermentation takes place naturally in open vats with indigenous yeasts. The ferment is regularly plunged to maximise colour and flavour extraction. The fermented must is gently hand-pressed in a basket press. The purity of flavour and character of the grapes is perfectly captured. The Pinot Noir is aged only in French oak (new and old) for at least eighteen months and bottled under screw cap. Normally the wine is released after a year’s cellaring.
Winemaking for Pinot Gris, Sauvignon Blanc, Chardonnay and Shiraz involves destemming, crushing, barrel fermentation. All white wines are aged in oak with a controlled use of new oak. Malolactic fermentation of Chardonnay grapes enhances the richness and texture of this wine.
Paramdeep’s preference is to make the Pinot Gris in a dry Alsatian style and at the medium end of the luscious scale.Nazaaray Pinot Gris shows typical Mornington characters of pear, rose petals and hints of musk. The natural acidity of their grapes at picking is high, due largely to their cool exposed site.