Paritua Stone Paddock Scarlet Hawke's Bay Red Blend 2021

Paritua Stone Paddock Scarlet Hawke's Bay Red Blend 2021"Great colour and fruit intensity with scents of roasted plums, dark chocolate, blackberry and black currant. Theres a mix of wood scents from dark spices to smoke plus a stony earthy quality. Dry, youthful and textured wine touches the palate framed by tannins and acidity deliver a wine of freshness, youthfulness and length. Well made with best drinking from day of purchase through 2032+" Cameron Douglas, Master Sommelier, Oct 2024 This blended red

"Great colour and fruit intensity with scents of roasted plums, dark chocolate, blackberry and black currant. There’s a mix of wood scents from dark spices to smoke plus a stony earthy quality. Dry, youthful and textured wine touches the palate framed by tannins and acidity deliver a wine of freshness, youthfulness and length. Well made with best drinking from day of purchase through 2032+" Cameron Douglas, Master Sommelier, Oct 2024

This blended red is a prime example of the style produced from the gravel soils of the Paritua vineyard. The wine has scented Black Doris plum and blackberry with hints of baking spice, cedar. The palate shows dark fruits dominated by plum and blackberry with a full mid palate supported by firm, ripe tannins with a sumptuous finish. The oak influence is subtle and provides spicy notes and good structure. This wine will continue to age gracefully for several years. Ideal drinking from 2024 to 2032.

Planted on the free draining red metal soils of the Paritua vineyard. The vines are managed with an open canopy to provide good airflow and exposure to sunlight. All the canopies are single cordon spur pruned.

All fruit is sorted with our state-of-the-art optical sorting machine and destemmed to closed fermenters. Cold soaking takes place before ferment, with fermentation taking approximately 10 days with regular pump overs to optimise colour, flavour and tannin. Daily assessment of flavour and structure determines when we press. The must is pressed when maximum flavour is achieved. We then keep each batch and variety separate during barrel maturation for up to 12 months. The wine is blended and fined then filtered just prior to bottling.