Paritua Single Vineyard Cabernet Sauvignon 2020

Paritua is a boutique winery in the heart of Hawke’s Bay, New Zealand, known for producing premium, small-batch wines that reflect the unique terroir of the region. Established in 2001, Paritua takes its name from a local stream that runs through the vineyards, symbolising the deep connection between the land and the wines it produces. The winery is particularly renowned for its Bordeaux-style reds, with the Single Vineyard Cabernet Sauvignon being a standout, showcasing the richness and structure that Hawke’s Bay can achieve.

The vineyard sits on the famed Bridge Pa Triangle, an area recognised for its free-draining gravel soils, which help to create intensely flavoured and well-structured wines. Warm days and cool nights during the growing season allow for extended ripening, enhancing complexity and balance in the fruit. The 2020 vintage benefited from an excellent growing season, with optimal conditions for ripeness and tannin development. The wine is crafted using meticulous vineyard selection, gentle hand-harvesting, and extended ageing in French oak barrels to bring out depth and refinement.

Appearance: Deep ruby with a garnet edge, showing the promise of development. The wine’s clarity is striking, with a rich, inky core that fades to a slightly lighter rim, indicating its youthful intensity. Swirling the glass reveals thick, slow-moving legs, hinting at its full-bodied nature and concentration.

Aroma: Layers of blackcurrant, ripe plum, and cassis dominate, with underlying notes of cedar, dark chocolate, and a hint of graphite. Subtle dried herbs and sweet vanilla from oak ageing add further complexity.

Taste: Rich and full-bodied, with concentrated dark fruit flavours balanced by savoury nuances of tobacco, bay leaf, and earthy spice. The tannins are finely structured yet powerful, giving the wine a firm backbone, while vibrant acidity keeps it fresh and lively.

Finish: Long and persistent, with lingering notes of black cherry, mocha, and finely integrated oak, leaving a velvety impression. The tannins continue to coat the palate, gradually softening into a plush, cocoa-dusted texture. As the fruit fades, hints of espresso, dried sage, and a touch of leather emerge, adding depth and elegance. A final whisper of graphite and spice lingers, ensuring a memorable and sophisticated finish.

Food pairing:
Grilled ribeye steak with rosemary butter – The wine’s bold tannins and dark fruit depth complement the richness of the ribeye, while the rosemary butter enhances the herbal undertones in the wine. The smoky char from the grill adds another layer of complexity to the pairing.

Slow-braised lamb shank with garlic and thyme mash – The succulent texture of slow-cooked lamb mirrors the silky structure of the wine, while the umami depth of the meat highlights its earthy undertones. The creamy mashed potatoes infused with garlic and thyme bring out the wine’s subtle herbaceous notes, creating a perfectly balanced match