• Oaked
• Blackberry
• Cocoa powder
• Supple tannins

"Fabulously ripe and fragrant, showing Black Doris plum, olive, hazelnut, floral and mixed spice aromas on the nose. It's beautifully weighted and finely textured on the palate displaying excellent fruit purity and intensity, wonderfully supported by fine polished tannins. Well structured and highly appealing. At its best: now to 2028" Sam Kim, Wine Orbit, Dec 2021

"Deep, full ruby-red, lighter on the rim. The nose is dense, packed with aromas of rich red soil, blackcurrant leaf, cedar underlying red fruit aromas. Medium-full bodied, herbaceous aromas of blackcurrant leaf interweave red berries, cassis, red plums, unfolding violet and savoury earth nuances. Gentle ripe tannin lingers with herbaceous detail, lively acidity support and persist to an elegant finish. This juicy, herbaceous Cabernet Franc shows varietal characters on a lively acid drive with a supple tannin structure. Match with flank steak and herb-crusted lamb over the next 3-4 years. Fruit from Bridge Pa Triangle, destemmed, cold-soaked, fermented to 14.5% alc, and regularly pumped over. Barrel-aged for up to 12 months" Candice Chow, Raymond Chan Reviews, Oct 2021

"Dense estate-grown cabernet franc in a ripe, robust style with violet, raspberry, dark berry and savoury dried herb flavours supported by fine, ripe tannins that suggest good ageing potential. Good value at this price" Bob Campbell, Master of Wine, Real Review, Feb 2022

The Stone Paddock Cabernet Franc has a bright red ruby edge, a beautifully scented nose of red currant, blackberry and floral aromas of violets and jasmine, with hints of sweet cocoa powder, and dried herb. The palate has a silky attack with flavours of red currant and cassis black plum with a clean crisp acidity. It is medium bodied with ripe supple tannins, a lively mid palate, and a long, elegant finish. This wine will age gracefully for several years. But best enjoyed in its youth. Ideal drinking from now till 2025.

The vines at Paritua are planted on free draining red metal soils. They are managed with an open canopy to provide good airflow and exposure to sunlight. All the red grape canopies are single cordon and spur pruned.

All fruit is sorted with our state-of-the-art optical sorting machine and destemmed to closed fermenters. 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 and variety separate during barrel maturation for up to 12 months for this wine. The wine is blended a few weeks prior to bottling.