Scarlet - A blend of Merlot, Cabernet Sauvignon, Cabrenet Franc and Malbec.
This blended red is a prime example of the style produced from the stony gravel soils of the Paritua Vineyard. Highly scented Black Doris plum, blackberry and black currant aroma’s with hints of baking spice, cedar and fine spicy oak. The palate shows dark fruits dominated by plum and blackberry with a rich full mid palate supported by firm, ripe tannins and a long, sumptuous finish. Subtle oak influence provides spicy notes and added structure.
Viticulture - The red varieties at Paritua are planted on free draining ‘red metal’ alluvial soils. The vines are managed with an open canopy to provide good airflow and exposure to sunlight. All the canopies are single cordon spur pruned.
At Paritua we appreciate that truly great wine speaks of the land in which it was born.
Our vineyards in the heart of New Zealand's acclaimed wine-growing region, Hawkes Bay, are all stony soils and gentle contours, surrounded by hills and blessed with long, lingering summers and clear, crisp winters... exceptional conditions to create exceptional wines.
The name Paritua is a tribute to the Paritua Stream, which meanders gently through the vineyard. Paritua means the meandering stream above the ancient river. The vineyard is planted over the historical riverbed of the nearby Ngaruroro River which flowed through pre the 1860s earthquake. It is a name that also acknowledges the connection with the land and the people of New Zealand.
Wines bearing our boutique label Paritua are produced only in outstanding vintages, whilst our Stone Paddock selection of wines are made every year using grapes grown on our own estate and carefully selected regional vineyards.
Paritua wines are available in New Zealand, USA, UK, Denmark and China
We invite you to experience our Paritua and Stone Paddock wines - wines that not only reflect a distinctly New Zealand style, but also our passion for quality winemaking.
Winemaking - All fruit is sorted with our state-of-the-art optical sorting machine and destemmed to closed fermenters. Some cold soaking takes place before ferment and fermentation is for approximately 10 days with regular pump overs to optimise extraction of colour, flavour and tannin. Daily assessment of flavour and structure determines when we press. The must is pressed when maximum flavour is achieved. We then keep each batch and variety separate during barrel maturation for 12 months. The wine is blended, fined and filtered just prior to bottling.