Trophy for Champion Red Blend – Aotearoa Regional Wine Awards 2025
Gold Medal – Aotearoa Regional Wine Awards 2025
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 (2021 Vintage)
"A deep ruby red colour, with complex and dense aroma of, black Doris plum, blackberry, wild forest berries with fine cedar notes, oyster shell and graphite vanilla, baking spices, some cigar box notes and dark chocolate. The palate is silky and opulent, with powerful mid palate tannins and concentrated blackberry, cassis, with a fine and long savory finish.
Whole bunches are destemmed and pass through our optical grape sorting machine and then crushed to a closed fermenter. After a period of cold soak we inoculate with a preferred yeast. Temperatures are then managed to reach about 30°C. Malo-lactic conversion takes place during maceration in tank which can take up to 35 days. We aim for about 40% new French oak barriques, elevage in barrels can take up to 18 months with final barrel selection and blending prior to bottling. This wine was bottled without fining after a light filtration."
Rated Excellent & 93/100 Cameron Douglas MS, November 2024 (2021 Vintage)
"From a blend of Merlot and the two Cabernets delivers a bouquet of roasted plums and blackberries, there’s a mix of olives and herbs, a savoury quality and dry stone earth suggestions. Still very youthful, firm and dry with tannins and acidity delivering a solid frame around dark fruits and barrel spices. Quite lengthy on the finish with persistent flavours. Best from 2026 through 2034+."































