Paritua Platinum Duet Cabernet Franc Cabernet Sauvignon 2021

Reviews

James Suckling (JamesSuckling.com): 95/100 & #36 Top 100 Wines of New Zealand. Blackberries, blackcurrants, blueberries and dark chocolate on the nose and palate. It’s full-bodied and layered with lovely fruit and harmonious intensity. This will age beautifully. Best after 2027.

Cameron Douglas MS: 95/100.  A dark purple and ruby core leads toa rich and powerful bouquet of black berry and sweet olive, dark plums and roasted earth, smoky wood and violets, dark chocolate and smoky barrel ideas. Full-bodied, powerful and dry, flavours reflect the dark berry and chocolate first encountered in the bouquet. An abundance if firm tannins and acidity frame the core varietal flavours of both varieties in the blend. Lengthy and delicious finish, persistent and textured. Best drinking from 2028 through 2038+.

Tasting Note

A rich and vibrant aroma of boysenberry blackcurrant, cassis, and cocoa powder, with hints of liquorice, violets and all spice with a hint of fresh tobacco and cedar notes underlining the complex bouquet. This is a finely balanced wine with cassis and blackberry flavours. A silky textured seamless concentrated palate with fine grained tannins, with a hint of vanilla, giving this Duet of Cabernet Franc and Cabernet Sauvignon great structure, length and complexity.

Aromas and flavours

Additional information

Type: Red wine

Varials: 65% Cabernet Franc, 35% Cabernet Sauvignon.

Suggested food match: Enjoy with red meats, hearty roasted game, and rich mushroom dishes.

Vineyard: Cabernet Franc and Cabernet Sauvignon vines are grown at the Paritua Vineyard on Maraekakaho Road. This part of the vineyard is dry farmed and has not been irrigated for 10 years. The vines are managed to crop light and have good fruit exposure. Fruit thinning takes place to one bunch per cane to maximize ripening potential. Harvest is all by hand once the grapes have achieved physiological ripeness.

Winemaking: Whole bunches are destemmed and partially crushed. After a short cold soak the ferment is started and kept under 30°C. Regular pump-overs will keep the cap submerged and extract the fine skin tannins present in this wine. Malo-lactic fermentation takes place in tank and the wine is put to barrel post maceration. The wine is aged in barrel for up to two years before blending and bottling. French oak barriques of which 100% are new.

Alcohol: 15% vol

Residual sugar:  <1 g/l

Bottle size: 0.75l

Notice: contains sulphites

Cellaring potential: 2038+

Closure: cork

Produced and bottled by: Paritua Vineyards, 2112 Maraekakaho Road, Rd 1, Hastings, New Zealand.

Distributor: vinabonus GmbH, Simmedenweg 40, 34134 Kassel, Germany