Located in the Bridge Pa Triangle region of Hawkes Bay, Paritua is a 53ha organically farmed vineyard and winery producing some of Hawkes Bay’s best classically styled wines. Hawkes Bay born and bred, winemaker Jason Stent discovered the great wines of France when he was in a racing cycle team based in Bordeaux. After a number of years as assistant winemaker at Sacred Hill, working alongside Tony Bish, he joined Paritua as their winemaker in 2008.
Paritua’s focus is on premium wine. Wine bearing the Paritua's label are only produced in outstanding vintages, while the Stone Paddock label is produced every year. The winery also sells excess fruit to maintain the high quality of their own wines. There is no doubting that Paritua produce some of Hawkes Bay's top wines.
Winery notes (2020 Vintage)
"Our Flagship Wine. Made in only the very best of vintages. A Cabernet Sauvignon dominant blend with Cabernet Franc and Merlot. The winemaking team at Paritua have one simple aim, to have 21·12 placed alongside the greatest Bordeaux Blends New Zealand has ever produced. For the release of 21·12, Paritua’s flagship wine, they went ‘Beyond Bordeaux’ and confidently lined up 21·12 shoulder to shoulder with some of New Zealand’s best Cabernet based wines.
A complex aroma of blackberry, black currant, black Doris plum and cocoa powder with floral hints of violet and spicy notes of cardamom, anise and clove. The palate has great structure and intensity of flavour. A silky textured attack with plush, concentrated blackberry and firm mid palate tannin. Ripe Black Doris plum, cocoa and spice flavours with a hint of petrichor minerality and a long savoury fine grained tannin finish. The wine has fine cellaring potential. Recommended drinking from 2024 till 2040. Enjoy with red meats, hearty roasted game, and rich mushroom dishes."
Rated Outstanding & 96/100 Cameron Douglas MS, June 2023 (2020 Vintage)
"A captivating bouquet of dark plums and sweet black olives, there’s a black currant and blackberry scent laced with toasty barrel spices and sweet tobacco oak suggestions. Dry stones and dark earth underpin these bouquet ideas. Full-bodied, taut, dry, complex and firm. Tannins are robust, abundant, polished with fine through course textures, acidity is the backbone and core of fruit centration still making friends with the oak. A wine that is still very youthful and in need of cellar development time. It’s also delicious and a fine match with cheese in its youthful state. Lengthy and complex, a wine best drink for drinking from 2026 through 2036."





























