Pask Winery

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.

Deep purple/red colour with intense pepper and spice aromas with an combination of complex oak and intense peppery fruit.

Very few wines can stand up to the powerful flavours of Peking Duck like a fruit-pure, beautifully scented New Zealand Syrah. Also brilliant with barbecued meats and beef served with a full flavoured sauce, or with tomato based dishes such as pizza or bolognese.

Decanter, August 2023, NZ reds beyond Pinot Noir Panel Tasting: “Floral, herbaceous, fruity aromas. Cedar and oak with bright, focused acidity. Intense and ripe palate with a lovely blackcurrant and peppercorn zing. Grippy tannins on the finish.” Decanter World Wine Awards, 2021, Gold Medal, 96 points: "Beautifully perfumed floral nose of violets, pepper, ripe fruit and mint. Abundant redcurrant and vanilla oak, spicy mocha and enjoyable cinnamon finish."