Cabernet Franc, Cabernet Sauvignon, Merlot
Paritua's flagship wine 21∙12 is from sub blocks within the Paritua vineyard, which are selected to grow very low yielding vines. Management starts with pruning and the vines are manicured from then onwards, with crop thinning to one bunch per cane and a manual leafpluck during veraison. The canopy is kept open to provide for airflow and sun exposure. At optimum ripeness, selected rows from each block are hand-harvested.
Alluvial (gravel & silty loam)
Whole bunches are de-stemmed and the berries are then sorted using an optical grape sorter, then crushed to a closed fermenter. After a period of cold soak, the must is inoculated with preferred yeast. Once the ferment is dry the wine is tasted to evaluate maceration time, and finally basket pressed to barrel. Malolactic conversion takes place in barrel in the temperature-controlled barrel room. Elevage in barrel will take up to 20 months. Final barrel selection and blending takes place about 8 weeks before bottling.
20 months in oak barrique (50% new)
A complex aroma of blackberry, black currant, and black doris plum, cocoa, hints of oyster shell, floral violet, cardamom, clove and star anise notes. The palate has great structure and intensity of flavor. A silky textured attack with a plush concentrated blackberry palate cocoa and spice flavors, a hint of liquorice and mineral elegance with a long flavored fine grained tannin finish.