Cabernet Franc, Cabernet Sauvignon, Merlot
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.
Certified Sustainable and Organic
Alluvial (gravel & silty loam)
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)
Delaware, New Jersey, and New York
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.