Paritua Stone Paddock Hawke's Bay Syrah 2022

Paritua Stone Paddock Hawke's Bay Syrah 2022French oak Blackberry & plum Mixed spice Rounded finish "Medium to full bodied Syrah with attractive, sweet dark fleshed plum, cassis, blackberry, fresh herbs and spice anise flavours. Generously proportioned wine that needs to be aerated to enjoy at its best" Bob Campbell, Master of Wine, Real Review, Aug 2023 "Very bright purple and ruby core colours and pink rim lead to a bouquet and palate filled with scents and flavours of boysenberries and

• French oak
• Blackberry & plum
• Mixed spice
• Rounded finish

"Medium-to-full-bodied Syrah with attractive, sweet dark-fleshed plum, cassis, blackberry, fresh herbs and spice/anise flavours. Generously proportioned wine that needs to be aerated to enjoy at its best" Bob Campbell, Master of Wine, Real Review, Aug 2023

"Very bright purple and ruby core colours and pink rim lead to a bouquet and palate filled with scents and flavours of boysenberries and raspberries, red licorice and red currant, some peppery spice and clove qualities. An abundance of tannins and backbone of acidity offer a grand structure and mouthfeel. Well made, youthful still and delicious. Best drinking from 2024 through 2029" Cameron Douglas, Master Sommelier, Nov 2023

An aroma of dark blackberry and violets, mixed spice, clove with a hint of pepper. The palate is elegant and plush with fruit flavours of fresh red plum and blackberry, five spice and white pepper round off the finish. Drink from now up until 2032.

Two clones of Syrah are grown in our Triangle vineyard. Soils are stony river gravels with a silt loam cover. The loam top layer varies in depth from 50cm deep to being completely absent. This causes some variation in ripening, with the silty areas producing slightly higher degrees of pepper notes and the stones providing the riper floral and fruit spectrum. Fruit thinning is essential, and the canopy is fastidiously managed to allow good sunlight and airflow over the grapes.

The fruit was destemmed and passed over our optical grape sorter, then partially crushed to tank. Fermentation was preceded by a short period of cold soaking. Fermentation temperatures reached 30°C and daily cap management varied from two to three pump-overs a day. Barrel maturation is in French oak barriques for 12 months or more of which 20% new.

Food Pairing: Wild venison, eggplant based dishes, bbq duck breast.