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Paritua Vineyard and Winery
Stone Paddock Syrah
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)
Several clones of Syrah are grown on Paritua's vineyard in the Bridge Pa Triangle district. Soils are stony river gravels with a silt loam cover. The loam top layer varies in depth from 50cm deep to being completely absent. This causes some variation in ripening, with the silty areas producing slightly higher degrees of pepper notes and the stones providing the riper floral and fruit spectrum. Fruit thinning is essential and the canopy is fastidiously managed to allow good sunlight and airflow over the grapes.
The fruit was destemmed and partially crushed to tank. Fermentation was preceded by a period of cold soaking. Fermentation temperatures reached 30°C and daily cap management varied from two to four pump-overs a day. The wine is pressed on taste and transferred to barrel for malolactic conversion. This wine received a light fining and filtration before bottling.
Barrel maturation is in French oak barriques for 12 months of which 20% new.
Aromas of boysenberry, wild berry, dark plum and five spices, with notes of cocoa and vanilla are found in this food friendly wine. The palate is velvety soft, has ripe fleshy fruit flavors of dark plum and blueberry, hints of baked fruit tart, five spice, pepper and sweet vanillin oak with a long spicy and liquorice finish. The finish is firm with fine ripe tannins.