At a glance

Producer

Pask Winery

Region

Gimblett Gravels, Hawke's Bay, New Zealand

Grape variety

Cabernet Sauvignon, Merlot, Malbec (Bordeaux Blend)

Wine type

Red

Body

Full-bodied and Smooth

Sweetness

Dry

Typical price

$20-$30 USD

Tasting profile

Blackcurrant, plum, dark cherry, and baking spice aromas; palate is medium-plus bodied, with supple tannins, subtle oak, and a touch of fresh herb and cocoa.

Evolution: With several more years, tannins soften further, fruit integrates, and secondary notes (cedar, earth, tobacco) emerge.

At peak: Polished, harmonious, showing vibrant dark fruit balanced by subtle earth and sweet spice, with soft rounded tannins.

Structure

Acidity

Medium

Tannins

Medium, ripe and well-integrated

Alcohol

Moderate (usually around 13-14%)

Aging potential

8-10 years from vintage

Drinking window

Peak drinking

2025 to 2028

Optimal window

2023 to 2030

Current status

Structured, approachable but youthful. Will improve with moderate cellaring.

Current condition

Still showing primary fruit and subtle oak; capable of further integration.

This is a premium New Zealand Bordeaux-style blend but not from the ultra-premium tier; the moderately high price indicates some cellar potential, especially due to the hallmark gravels terroir, but wines from this price range and region generally peak around 6-10 years post-vintage.

Food pairing

Grilled lamb chops, roast beef, venison, mushroom risotto, hard cheeses (e.g., aged cheddar), or herbed rack of lamb.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1 hour) — To open up youthful structure and integrate oak and fruit elements.

Sustainability

Sustainability score: 7/10

Integrated pest management, cover cropping, responsible water use, native plant conservation buffers, and light-weight glass bottles. Not certified organic/biodynamic.

Pask is a benchmark producer participating in SWNZ, New Zealand's nationally recognized sustainability program. Vineyard and winery practices emphasize reduced agrochemical usage, biodiversity, water stewardship, and waste reduction. While not organic or biodynamic, the region’s dry conditions limit disease pressure, reducing the overall chemical input. The winery uses some eco-friendly packaging and energy conservation measures. Chief carbon consideration is overseas freight—it rates highly for sustainability among large producers in New Zealand, but international shipping tempers the total score.