"Wonderfully fruited and richly expressed, the gorgeous bouquet shows dark plum, blackcurrant, tobacco and cedar characters, leading to a succulent palate that is beautifully weighted and flavoursome. It is silky and classically structured by fine-grained tannins, finishing delightfully long and pleasingly dry. At its best: now to 2024" Sam Kim, Wine Orbit, May 2019

"Very attractive bouquet with familiar aromas of a classic red blend (Bordeaux) showing off graphite and dark berries, baking spices and sweet toasty oak. A seamless transition of flavours to the palate with dark berries and plums, cloves, tobacco and toasty vanilla wood. Youthful, spicy and packed with flavours that reflect the nose, medium+ tannins and acidity, balanced and well crafted. Drink now and through 2025. Decanting suggested" Cameron Douglas, Master Sommelier, Aug 2019

"Offering excellent value, the deeply coloured 2016 vintage (4.5*) is a Hawke's Bay blend of Merlot (42 per cent), Cabernet Franc (30 per cent), Cabernet Sauvignon (20 per cent) and Malbec (8 per cent), matured for a year in seasoned oak barrels. Fragrant, with a gently spicy bouquet, it is mouthfilling, with generous plum, berry and spice flavours, oak complexity, and good freshness and vigour. Drinking well now, it should be at its best 2021+" Michael Cooper, Sep 2019

Highly scented Black Doris plum, blackberry and blackcurrant aromas with hints of baking spice, cedar and fine spicy oak. The palate shows dark fruits dominated by plum and blackberry with a rich full mid palate supported by firm, ripe tannins and a long, sumptuous finish. Subtle oak influence provides spicy notes and added structure. This wine will continue to age gracefully for several years. Ideal drinking from 2019 to 2024.

This blended red is a prime example of the style produced from the stony gravel soils of the Paritua Vineyard. Comprising of Merlot 42%, Cabernet Franc 30%, Cabernet Sauvignon 20% and Malbec 8%, these red varieties at Paritua are planted on free draining ‘red metal’ alluvial 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 sorted with state-of-the-art optical sorting machine and destemmed to closed fermenters. Some cold soaking takes place before ferment and fermentation is for approximately 10 days with regular pump overs to optimise extraction of colour, flavour and tannin. Daily assessment of flavour and structure determines when winemakers press. The must is pressed when maximum flavour is achieved. Each batch and variety are kept separate during barrel maturation for 12 months. The wine is blended, fined and filtered just prior to bottling.