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Paritua Vineyard and Winery
Stone Paddock ‘Scarlet’ 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)
The vines sit at an altitude of 130 feet and are managed with an open canopy to provide good airflow and exposure to sunlight. Vines are 10-years-old on average, and are all single cordon spur pruned.
All fruit is sorted with a state-of-the-art optical sorting machine and destemmed to closed fermenters. Cold soaking takes place before ferment and fermentation is approximately 10 days with regular pump overs to optimize extraction of color, flavor and tannin. Daily assessment of flavor and structure determines when pressing takes place. Each batch and variety are kept separate during barrel maturation for up to 12 months. The wine is blended, fined and filtered just prior to bottling.
12 months in oak barriques (30% new)
Bright, fresh and flavorful red with dark berry, plum, vanilla, spice, anise and subtle nutty oak flavours. Deliciously approachable.