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Paritua Vineyard and Winery
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)
Sub blocks are selected at Paritua's Maraekakaho vineyard to grow low yield crops. Management for this wine starts with pruning, with crop thinning to one bunch per cane and a manual leaf pluck during veraison. The canopy is kept open to provide for airflow and sun exposure. At optimum ripeness, selected rows are hand-harvested.
Whole bunches are destemmed and pass through an optical grape sorting machine, and then are crushed to a closed fermenter. After a period of cold soak the must is inoculated with a preferred yeast. Temperatures are then managed to reach about 30°C. Malolactic conversion takes place during maceration in tank which can take up to 35 days. With about 40% of the wine in new French oak barriques, elevage in barrels can take up to 18 months with final barrel selection and blending prior to bottling. This wine was bottled without fining and after a light filtration.
18 months in oak barriques (40% new)
Complex and dense aromas of black plum and wild forest berries with fine cedar notes, baking spice and cocoa powder. The palate is firm and rich, with seamless tannins and concentrated black plum, cassis, black berry and mocha with a fine minerality and a long savoury finish.