NZ
Australia
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94 Points
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94 Points
Founded in 2003, Paritua sustainably dry‑farms its Bridge Pa estate on ancient riverbed soils in Hawke’s Bay.
Rare barrel‑fermented Sauvignon Blanc showing smoky grapefruit, passionfruit and lime complexity.
Wild‑yeast fermented in French oak; lees‑aged for texture; 12.5 % ABV with crisp, mineral finish.
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Description
Paritua crafts wines to express the oldest gravels of Hawke's Bay with calm precision and purpose. The estate sits in the Bridge Pa Triangle where free draining river gravels and warm days with cool nights build aromatic intensity and natural acidity. Grace Sauvignon Blanc 2024 was harvested in cool conditions to protect purity, then barrel fermented with measured lees stirring to add mid palate weight while keeping varietal definition. Bottled at 12.5% ABV under Stelvin to lock in freshness, it opens with lime, passionfruit, cape gooseberry and white blossom. The palate is brisk and focused, layering citrus pith and nectarine over a subtle creamy texture, finishing long with a saline snap that speaks of stony soils. Serve with shellfish, goat cheese or summer greens; best now to 2027, when complexity from lees integration adds dimension without sacrificing energy.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Fish
Pork
Shellfish
Description
Paritua crafts wines to express the oldest gravels of Hawke's Bay with calm precision and purpose. The estate sits in the Bridge Pa Triangle where free draining river gravels and warm days with cool nights build aromatic intensity and natural acidity. Grace Sauvignon Blanc 2024 was harvested in cool conditions to protect purity, then barrel fermented with measured lees stirring to add mid palate weight while keeping varietal definition. Bottled at 12.5% ABV under Stelvin to lock in freshness, it opens with lime, passionfruit, cape gooseberry and white blossom. The palate is brisk and focused, layering citrus pith and nectarine over a subtle creamy texture, finishing long with a saline snap that speaks of stony soils. Serve with shellfish, goat cheese or summer greens; best now to 2027, when complexity from lees integration adds dimension without sacrificing energy.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Fish
Pork
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Cheese
Fish
Pork
Shellfish