• French oak
• Dark fruit
• Spice & cocoa
• Firm, fine tannins

"Deep, inky ruby with a deep purple hue, lighter purple on the rim. The nose is full, packed with alluring aromas of blackberries, cassis and plums entwined with cloves, cardamom and violet, subtle leathery note developing, along with dark cocoa, black olives and whisky barrel, very complex. Full-bodied, a bright palate full of energy and multilayered, black fruit melded with black olives, cocoa and violet, unfolding a hint of leather and barrel spices of cloves, cardamom and star anise. Herbal element unveiled as the wine aerated, echoing spices, black olives, linger to a very long, fulsome finish. The wine has concentration and density, yet it’s bright with clarity and layers, full of whimsical interest. The tannin is well structured and integrated, fine-grained with a velvety grip, provide great vitality supported by balanced acidity. This is a stunning blend of Cabernet Sauvignon 65%, Merlot 20% and Cabernet Franc 15%, with concentrated flavour of perfectly ripe fruit and balanced acidity, elegantly complex barrel details on a fine-structured palate. Match with T-bone steak & truffle sauce and roasted lamb over the next 15+ years. Fruit sourced from best parcels in Paritua Vineyard at 2112 Maraekakaho Road, Bridge Pa Triangle. Destemmed, cold-soaked, fermented to 14.5% alc, 20-28 days post ferment maceration. Aged in French oak barriques for 24 months, 50% new oak" Candice Chow, Raymon Chan Reviews, May 2021

"Immensely complex and engaging, showing cassis, blackberry, smoked game, cedar, tobacco and violet aromas on the nose. It’s concentrated and richly textured on the palate offering fabulous fruit power combined with savoury nuances, leading to an impressively long structured finish. A blend of 65% cabernet sauvignon, 20% merlot & 15% cabernet franc" Sam Kim, Wine Orbit, May 2021

"A blend of cabernet sauvignon, merlot and cabernet franc. Dense, almost chewy red with cassis, blackcurrant, cedar, black olive, leather and spicy oak flavours. A firmly structured wine with great cellaring potential. Drink 2021–2033" Bob Campbell, Master of Wine, Real Review, May 2021

"Powerful core of blackberry and roasted plums, a touch of dark chocolate and smoky tobacco oak complexities. Youthful, intense and compelling bouquet. Full-bodied, rich in flavour and texture with barrel spices and fruit flavours that mirror the nose. Firm tannins are abundant and ripe, There’s no mistaking the toasty oak and barrel spice layers. A complex and powerful wine that will age for some years to come" Cameron Douglas, Master Sommelier

"Set for a long life, the classy 2018 vintage (5*) is a blend of Cabernet Sauvignon (65 per cent), Merlot (20 per cent) and Cabernet Franc (15 per cent), estate-grown in the Bridge Pa Triangle, Hawke’s Bay, and matured for two years in French oak barriques (50 per cent new). Deeply coloured, it is a powerful, sturdy red, with a rich surge of ripe blackcurrant, plum and spice flavours, seasoned with nutty oak, impressive complexity, fine tannins and a long, very harmonious finish" Michael Cooper

A complex aroma of blackberry, black currant, black Doris plum and cocoa powder with floral hints of violet and spicy notes of cardamom, anise and clove. The palate has great structure and intensity of flavour. A silky textured attack with plush, concentrated blackberry and firm mid palate tannin. Ripe Black Doris plum, cocoa and spice flavours with a hint of petrichor minerality and a long savoury fine grained tannin finish.

The very best sub blocks on the Paritua Vineyard at 2112 Maraekakaho Road have been selected to grow extremely low yielding vines. Management and care for this flagship wine starts with pruning. The vines are manicured from then onwards, with crop thinning to one bunch per
cane and a manual leaf-pluck pre veraison. The canopy is kept open to provide for airflow and sun exposure. At optimum ripeness we hand harvest selected rows.

Whole bunches are de-stemmed, and the berries are then sorted using our optical grape sorter, then crushed to a closed fermenter. After a period of cold soak, we inoculate with preferred yeast. Temperatures are then managed to reach about 30°C. Once the ferment is dry the wine is tasted to evaluate maceration time, usually 20 to 28 days post ferment, Malolactic fermentation occurs on skins during maceration, and then finally basket pressed to barrel. Barrels are stored in temperature-controlled rooms, at 8 degrees Celsius. We aim for about 50% new French oak barriques. Elevage in barrel will take up to 24 months. Final barrel selection and blending takes place approximately 8 weeks before bottling.

Food Pairing: Enjoy with red meats, hearty roasted game, and rich mushroom dishes.