• Subtle oak
• Ripe plum & plum
• Vanilla & cedar
• Fleshy tannins

"Wonderfully ripe and inviting, the bouquet shows Black Doris plum, warm spice, toasted nut and olive notes. The palate offers succulent fruit intensity together with supple texture and well-integrated tannins, finishing lingering and delectable. At its best: now to 2030" Sam Kim, Wine Orbit, Mar 2023

"Full, dark ruby-red, even colour throughout. The nose is rich with a concentrated bouquet penetrating dark plum, blackberry, tobacco, cloves and nutmeg. Full-bodied, dark plum and blackberry aromas form a ripe core, unfolding clove, nutmeg, tobacco and a hint of herb. The palate shows good weight with rich fruit and ripe tannins, weaving a structured framework reflecting spice and tobacco details. This is a well-made Merlot with a black fruit core with richness and accessibility" Candice Chow, Raymond Chan Reviews, Apr 2023

"Aromas of spiced Doris plums, violet and wild berries, vanilla toasty oak baked river stones. Youthful and enticing. Fleshy and fruity on the palate with a core of plum and dark berry flavours, nut and clove spices with a toasty stone earth quality. Firmish youthful tannins and plenty of acidity. Well made with best dirnking from late 2023 through 2027+" Cameron Douglas, Master Sommelier, Feb 2023

This Merlot is a prime example of the style produced from the stony soils of Hawke’s Bay. Deep ruby red in colour, ripe plum aroma’s with vanilla, and cedar notes from the oak. The palate is plush and velvety and shows dark fruits dominated by red plum and baking spice, supported by fleshy tannins. The oak influence is subtle and provides structure and a light vanilla lift to the aroma. This wine will continue to age gracefully for several years. Ideal drinking from 2022 until 2030.

The Merlot vines at Paritua are planted on free draining red gravel 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.

All fruit is destemmed to closed fermenters. Cold soaking takes place before fermentation which will last approximately 10 days with regular pump overs to optimize extraction of 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 separate during barrel maturation for at least 12 months, and we then blend the batches prior to bottling.