Adjust the font-size to save space and fit your needs.
Toggle the view of the overview and additional details.
Remove specific press pieces by highlighting and deleting the desired text and/or images.
Customize & Print
Save your page as a PDF using your built-in browser’s “Print” option. Just click the “Preview & Print” button and change the “Destination” from your local printer to any of your installed PDF applications. Please note: these steps vary slightly by browser.
Paritua
Stone Paddock Red Blend ‘Scarlet’
New Zealand, Hawke's Bay
Red
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. Wines bearing the boutique label Paritua are produced only in outstanding vintages from grapes grown on this special, single vineyard, organically farmed site, while the Stone Paddock selection of wines are made every year using grapes grown on Paritua’s estate and carefully selected regional vineyards.
The 130 acres of vines were planted in 2003 and were planted in three phases: seventy percent is devoted to red varieties – Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Malbec – with Sauvignon Blanc and Chardonnay completing the picture.
The wines are Certified Sustainable, and all wines made from 2022 vintage on will also be Certified Organic.
Vineyard
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.
Terroir
Alluvial (gravel & silty loam)
Viticulture
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.
Vinification
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.
Aging
12 months in oak barriques (30% new)
Tasting Notes
Bright, fresh and flavorful red with dark berry, plum, vanilla, spice, anise and subtle nutty oak flavours. Deliciously approachable.
