Whole bunches are destemmed and pass through our optical grape sorting machine and then crushed to a closed fermenter. After a period of cold soak we inoculate with a preferred yeast. Temperatures are then managed to reach about 30°C.
Malo-lactic conversion takes place during maceration in tank which can take up to 35 days.
We aim for about 40% new French oak barriques, elevage in barrels can take up to 18 months with final barrel selection and blending prior to bottling. This wine was bottled without fining after a light filtration.
The palate is firm and rich, with powerful mid palate tannins and concentrated black plum, cassis and blackberry. The wine will improve with cellaring. Recommended drinking from mid-2020 to 2030. Red meats and game birds are the obvious choice to match with this wine.
Merlot 58%· Cabernet Sauvignon 26%· Cabernet Franc 16%.
The Stone Paddock Range of wines, crafted by Paritua Vineyards, represents the best of New Zealand’s diverse viticultural regions, our commitment to quality and pure varietal expression.
After a chance tasting of a 1961 Chateau Haut Brion Magnum, Chief Winemaker Jason Stent decided wine was his future Jason’s passion is creating wines that have a sense of place that respect the varietal nature and the terroir in which the vine is grown.