The vision began in the air. That’s where founder Chris Pask – flying in the cockpit of his topdressing plane – first saw the potential for growing exceptional grapes in the light, stony soils of the ancient Ngaruroro riverbed. Sheltered from Pacific breezes and several degrees warmer than any other New Zealand wine-growing area, it was in this sun-drenched valley that Chris planted Pask’s first vines thirty years ago. A prized 1985 Cabernet Sauvignon marked the first vintage and from this modest beginning, the world-renowned Gimblett Gravels wine-growing district was established. bMore than three decades later, Pask Winery is as passionate as ever about making authentic wines to be shared and enjoyed. Their award-winning winemaking team use sustainable methods to ensure the quality and consistency of their wines. From grape-picking in the 60 hectares of vineyards to bottling at their Hawke’s Bay winery, there is hands on care throughout the entire winemaking process. Pask wines have earned gold medals and trophy success in London, Australia, Asia, the United States, Canada and New Zealand across a range of varietals and styles. Drawing on the teams winemaking experience and intimate knowledge of Gimblett Gravels, they continue to enhance the quality of their wines, as well as experiment with wine styles and techniques under their “Small Batch” collection. Pask vineyards and winery are located in the province of Hawke's Bay, on the east coast of the North Island, one of the hottest and sunniest areas of New Zealand. With 2320 annual sunshine hours, moderate rainfall, sheltering inland ranges and a warm maritime climate with a long growing season, the region is an ideal location for creating grapes of exceptional quality.
Fresh herbaceous notes, tomato leaf, limes and appealing pungency. Crisp & refreshing acidity, balanced with a good mouth feel. Zesty, Elegant, tantalizingly dry.
Try fishburgers with lime or boiled lobster with lemon caper butter.
From grapes picked from the fertile allucial soils of Marlborough. The grapes are pressed quickly to preserve the intensly herbaceous fruit, followed by a long, cool fermentation in stainless steel to retain intense aromatics and flavours that Marlborough is world-renowned for.