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Grace 2007 Tasting notes A complex and hedonistic wine with pawpaw and citrus notes, powerful and yet restrained. A real food wine, the palate is suggestive of figs, and teases with a twist of lemon zest. Steamed fish, grilled lobster, freshly caught scallops or slow-roasted pork belly are just some of the matches that work so well with Paritua ‘Grace’. This wine will benefit from bottle aging and can be cellared for up to five years. Viticulture Sauvignon Blanc, Semillon and Chardonnay are grown along the Paritua Stream on the red metal soils of the Ngatarawa Triangle. The best parcels of these varieties are reserved for Paritua ‘Grace’ and are manually leaf plucked and bunch thinned to create excellent fruit exposure and pristine growing conditions. Winemaking All fruit is hand harvested and whole bunch pressed at the winery. After a short period of settling the juice is then transferred to barrel for fermentation. Half of the juice is inoculated with selected yeasts, while the other half undergoes a natural fermentation to create complexity and depth. The fermenting barrels are held in a cool environment to keep temperatures under 18°C (64°F). The resulting wine is racked post-ferment and a yeast lees selection is made to add back during weekly lees stirring. 50% new oak barriques are used, with the remainder being older French oak. No malolactic conversion takes place on this wine. A small percentage of Chardonnay (6%) was added to enhance the palate weight of the finished wine. After nine months in barrel, the wine was lightly fined and filtered and bottled under Stelvin Lux screwcap.