# Paritua Red (2019)

- **Producer:** Paritua Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Cabernet Franc
- **Region:** Hawke's Bay, New Zealand
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, black plum, blackberry, crushed violets, mulberry, blackcurrant, spearmint, coffee, cloves, vanilla, cedar, chocolate, leather, tobacco, dried fruit, wood box

## About this wine

The Paritua Red 2019 is a Bordeaux-style blend from Paritua Vineyards in the Bridge Pa Triangle sub-region of Hawke's Bay, New Zealand. Established in 2003, Paritua Vineyards is named after a local stream and is dedicated to organic farming practices and expressing the unique character of its land. Chief Winemaker Jason Stent guides the vineyard's philosophy of vine balance and clonal precision. The 2019 vintage is composed of Cabernet Sauvignon, Merlot, and Cabernet Franc, grown on stony, free-draining soils under a climate that supports the development of concentrated red wines.

## Interesting facts

- Named after a local stream, Paritua means 'to flow' or 'to wander'.
- The vineyard is organically farmed, reflecting a commitment to sustainable viticulture.
- This wine is a classic Bordeaux blend, a style often associated with the Left Bank of Bordeaux, France.
- It's aged in French oak, with a significant portion being new oak.

## Food pairing

The wine's full body and fine-grained tannins are well-suited to complement the protein in red meats and game, softening the tannins and enhancing the savory flavors. Richness in the food is balanced by the wine's concentration, while earthy notes in dishes can echo the wine's subtle complexities.

## Wine making process

The winemaking process for Paritua Red 2019 begins with whole bunches being destemmed and crushed, followed by a cold soak to enhance extraction. Fermentation is carried out with yeast inoculation at temperatures up to 30°C, with maceration potentially extending to 35 days. Following fermentation, the wine is aged in French oak barrels for up to 18 months, with around 40% new oak used. The wine undergoes a light filtration before bottling, without fining.