"It is immediately appealing on the nose showing dark plum, cassis, vanilla and roasted nut characters with a touch of dried herb complexity. The palate is equally attractive with supple mouthfeel and fine texture, wonderfully supported by delectable fruit flavours. Silky and lingering. At its best: now to 2020" Sam Kim, Wine Orbit, Mar 2019

"Classic and enticing aromas of dark plum and blue fruits, brown spices of clove and vanilla then a mild toasty wood layer. Dry, youthful and focused on the palate with a core of flavours that reflect the plums and blue fruit flavours then wood and baking spices. Firm tannins, medium+ acidity and lengthy finish. Lovely balance and food friendly attributes. Drink now and through 2024" Cameron Douglas, Master Sommelier, Aug 2019

This Merlot is a prime example of the style produced from the stony soils of Hawke’s Bay. Plum aroma’s with five spice, vanilla, and cedar notes from the oak. The palate is plush and velvety and shows dark fruits dominated by plum and clove and cardammon, supported by fleshy tannins. The oak influence is subtle and provides structure and a light vanilla lift to the aroma.

The Merlot vines 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.

All fruit is destemmed to closed fermenters. Some cold soaking takes place before ferment and fermentation is for 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 seperate during barrel maturatrion for at least 12 months, we then blend the batches prior to bottling.