Paritua’s high-end blend of 51% Cabernet Sauvignon, 28% Merlot and 21% Cabernet Franc is sweetly scented, with notes of mocha, cassis and tobacco, and velvety in texture, with a long, supple finish. The issue is that the flavors veer close to vegetal, and while some folks like a bit of capsicum in their red wines, this has a rather large dose.
Reminiscent of a good Crozes-Hermitage, Paritua’s ’07 Syrah displays bold aromas of smoke, espresso, cracked pepper and blackberries. The fruit comes through bouncy and buoyant on the palate and juicy on the finish, making it easy to drink now and over the next few years.
More and more New Zealand Rieslings are being made in this relatively high alcohol (12%) style, yet still retaining some residual sugar (in this case, 17 g/l). The result is a rather broad, soft wine, with honey and melon flavors and a very easy finish. Drink now.
Crisply acidic, with firm tannins, this is a Pinot Noir that could use 2–3 years of cellaring. By then it should have smoothed out a little, allowing the promising aromas and flavors of plum, leather and spice to blossom.
A medium-bodied, off-dry (12 g/l residual sugar) Riesling, Paritua’s 2008 displays some interesting, offbeat aromas of an almost salty, beefy nature to go along more traditional lime notes.