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Paritua Vineyard and Winery
Twenty-One-Twelve Red Blend
New Zealand, Hawke's Bay
The Paritua 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 the boutique label Paritua are produced only in outstanding vintages, while the Stone Paddock selection of wines are made every year using grapes grown on Paritua's own estate and carefully selected regional vineyards.
53 hectares of vines were planted in 2003, with seventy percent devoted to red varieties – Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Malbec – and Sauvignon Blanc and Chardonnay completing the picture. Paritua’s vineyard enjoys stony, free draining soils, long summers and crisp winters, which combine to produce exceptional quality grapes. These are boutique, bespoke wines from the oldest gravels in Hawke’s Bay. The development of the vineyard and winery infrastructure was a collaboration with leading New Zealand architects, Crosson Clarke Carnachan who understood the drive for bold architecture that truly embraces the landscape. Every design aspect was carefully considered and the winemaking operation had to be not only efficient, but also sustainable with the added requirement to sit gracefully in its environment.
Alluvial (gravel & silty loam)
Paritua's flagship wine 21∙12 is from sub blocks within the Paritua vineyard, which are selected to grow very low yielding vines. Management starts with pruning and the vines are manicured from then onwards, with crop thinning to one bunch per cane and a manual leafpluck during veraison. The canopy is kept open to provide for airflow and sun exposure. At optimum ripeness, selected rows from each block are hand-harvested.
Whole bunches are de-stemmed and the berries are then sorted using an optical grape sorter, then crushed to a closed fermenter. After a period of cold soak, the must is inoculated with preferred yeast. Once the ferment is dry the wine is tasted to evaluate maceration time, and finally basket pressed to barrel. Malolactic conversion takes place in barrel in the temperature-controlled barrel room. Elevage in barrel will take up to 20 months. Final barrel selection and blending takes place about 8 weeks before bottling.
20 months in oak barrique (50% new)
A complex aroma of blackberry, black currant, and black doris plum, cocoa, hints of oyster shell, floral violet, cardamom, clove and star anise notes. The palate has great structure and intensity of flavor. A silky textured attack with a plush concentrated blackberry palate cocoa and spice flavors, a hint of liquorice and mineral elegance with a long flavored fine grained tannin finish.