Featured Reviews

Paritua Hawke’s Bay 2014 ‘Red’ and ’21.12’

22 August,2018

Based on Maraekakaho Road in the Bridge Pa Triangle district of Hawke’s Bay, Paritua was established in 2001 to produce classic Hawke’s Bay wine. The premium style is a Bordeaux-varietal red, as the proportions of the 53 ha vineyard indicate with 19 ha of Merlot, 8.7 ha of Cabernet Sauvignon and 8.8 ha of Cabernet Franc. There are lesser amounts of Syrah, Sauvignon Blanc, Chardonnay and a small amount of Malbec to round out the plantings. Owned by a group of N.Z. Chinese citizens since 2011, 80% of the production is exported to China, the U.K. and the U.S.A., but the company is increasing its domestic presence. The wines are made by Jason Stent who was involved with making the wines between 2005 and 2008 when at Sacred Hill; he joined Paritua in 2009, becoming the chief winemaker in 2010. His winemaking is very well-regarded, and the ‘Paritua’ and super-premium ’21.12’ wines show why. Here, I review the new 2014 Paritua ‘Red’ and ’21.12’. www.paritua.com


Paritua ‘Red’ Hawke’s Bay 2014

Blended Red from New Zealand – Hawke’s Bay


Full, deep, near impenetrable black-red colour with garnet hues, a little lighter edged. The nose is full and densely packed unfolding voluminous aromas of very ripe black plum and blackberry fruit, along with subtle notes of blackcurrants and cassis, with an amalgam of herbs and earth and a hint of portiness. This is very concentrated and unfolds layer of ripe fruit detail. Full-bodied, the palate is rich and plush with mouthfilling flavours of sweetly ripe dark-red and black plums, along with blackberries and subtle notes of blackcurrants and cassis. The fruit is enhanced by fine, spicy, cedary oak, and unfolds some earthy complexity. The palate has fine-grained tannin extraction providing plenty of structure with background acidity lending energy and tension. The wine carries to a long, lingering, nuanced finish. This is a full-bodied Merlot blend with very ripe, sweet plum flavours with blackberries and blackcurrants on a well-structured palate. Match with casseroles and slow-cooked game meats over the next 10-12+ years. A blend of 60% Merlot, 26% Cabernet Sauvignon and 14% Cabernet Franc, fermented to 15.0% alc., and aged around 18 months in 50% new French oak. 19.0-/20 Aug 2018 RRP $49.00

Paritua ’21.12’ Hawke’s Bay 2014

Blended Red from New Zealand – Hawke’s Bay


Very full, dark, black-red colour with garnet hues, near impenetrable, a little lighter on the rim. The nose is aromatic with deep and concentrated, very ripe, blackcurrant, blackberry and black plum fruit, This is vibrant and fresh, and enhanced by spicy, pencilly and cedary oak. Notes of olives, dark herbs and cassis unfold to provide layers of detail. Full-bodied, the palate is rich, sweet and succulent with vibrant flavours of ripe blackcurrants with cassis liqueur, blackberries and black plums, along with a layering of exotic, spicy, cedary oak. The flavours are densely packed and concentrated. The mouthfeel has great vitality and the fruit is supported by very fine-grained tannin structure, with balanced acid energy. The flavours carry to a very long, rich and sustained finish. This is an impressively vibrant and densely packed Cabernet/Merlot blend with sweetly rich and succulently ripe blackcurrant and plum fruit with exotic oak and a fine structured palate. Match with lamb, been and venison, and hard cheeses over the next 10-15+ years. A blend of 54% Cabernet Sauvignon, 27% Merlot and 19% Cabernet Franc, fermented to 14.5% alc., the wine aged 20 months in 50% new French oak. 19.5/20 Aug 2018 RRP $130.00

Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny