Paritua Stone Paddock Scarlet 2020

Reviews

Bob Campbell, MW (The Real Review): 95/100 & Top Value & Top Rank. Intense, almost chewy red with cassis, dark berry, dark chocolate, dried herbs, cedar, vanilla and nutty oak. A blend of merlot, cabernet sauvignon and cabernet franc. Good cellaring potential - it needs time to mellow.

Cameron Douglas MS: 93/100.  Purple and ruby core hues and a pink-ish rim lead to a ripe, robust bouquet filled with scents of blackberry and blackcurrant, dark plum and iron. Aromas of toasty baking spices and violets, vanilla and a touch of clove add complexity. On the palate a delicious wine, dry with a firm texture from tannins and acidity, the core however is the fruit adding weight and intensity with flavours that mirror the bouquet. Lengthy, well made and still coming into balance - so needs some cellar time still. That said will be drinkable today with fresh protein dishes. Best drinking from late 2024 or early 2025 through 2034+.

Tasting Note

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.

Aromas and flavours

Additional information

Type: Red wine from New Zealand

Varials: 56% Merlot, 40% Cabernet Sauvignon, 4% Cabernet Franc

Suggested food match: Beef Wellington, Beef Carpaccio with crispy capers, summer BBQ.

Alcohol: 14% vol

Residual sugar:  <1 g/l

Bottle size: 0.75l

Notice: contains sulphites

Vineyard: Paritua Vineyard, Hawke's Bay, New Zealand. The red varieties at Paritua are planted on free draining red metal soils. The vines are managed with an open canopy to provide good airflow and exposure to sunlight. All the canopies are single cordon spur pruned.

Winemaking: 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.

Cellaring potential: 2030+

Closure: Screwcap

Produced and bottled by: Paritua Vineyards, 2112 Maraekakaho Road, Rd 1, Hastings, New Zealand.

Distributor: vinabonus GmbH, Simmedenweg 40, 34134 Kassel, Germany