The red varieties at Paritua are planted on free draining ‘red metal’ gravel 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 our 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 we press. The must is pressed when maximum flavour is achieved. We then keep each batch and variety separate during barrel maturation for 12 months. The wine is blended, fined and filtered just prior to bottling.
Ideal drinking from 2020 to 2028.