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    Paritua Vineyard and Winery


    New Zealand, Hawke's Bay


    Winery Overview

    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)


    Estate grown at the Paritua Vineyard on Maraekakaho Road. The vines are managed to crop light and have good fruit exposure. Fruit thinning takes place to one bunch per cane to maximize ripening potential. Harvest is all by hand once the grapes have achieved physiological ripeness.


    Whole bunches are destemmed and partially crushed with about 20% whole berry in the tank. After several days the ferment is started and kept under 30°C. Regular pump-overs will keep the cap submerged and extract the fine skin tannins present in this wine. Malolactic fermentation takes place in tank during maceration.


    The wine undergoes elevage for 12 to 14 months in a mix of 225L oak barriques and 500L oak puncheons, it is racked once before bottling the year following harvest. French oak is used, of which 50% is new.

    Tasting Notes

    A lush aroma of black plum, blackberry and fragrant blueberry with hints of black pepper, cola and 5 spice underline the complex bouquet. This is a beautifully balanced wine with black plum, blackberry and sweet prune supported by a silky textured palate with firm but fine-grained tannins and a hint of oak giving this Syrah great structure and length.

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