Dark nose packed with dark cherry, earth and spice. Thepalate is full and layered with black fruits, spice and leather, finishing with fine tannins and a hint of cedar.
Stylish, finely blended wines of a consistently outstanding quality are the signature of Babich. One of New Zealand’s largest family-owned wine companies, the winery was established in 1916 by Croatian immigrant Josip Babich when he and his brothers purchased a 72-acre property in Henderson Valley. Over the years, the family has become a premier producer of New Zealand wines, exporting to numerous markets around the world. Today, second generation brothers Peter and Joe Babich oversee the winemaking and production team. In 2001, Peter’s son David joined the company as General Manager. His job includes ensuring quality and continuity of grape supply. With vineyards in Auckland, Hawke’s Bay, Marlborough and Gisborne, Babich combines the craftsmanship of today with the experience won from years of pioneering viticulture and winemaking. Sustainable production and a willingness to invest in the future ensure that this approach will continue to deliver fine wines for generations to come. Viticulturalist Tony Purdie manages four sustainably farmed vineyards in the Hawke’s Bay region. The 16-acre Fernhill Vineyard is planted on light sandy loam soils. The 23-acre St. John Vineyard is planted on red iron gravels over free draining soils. The 19-acre Highway 50 Vineyard and 94-acre Gimblett Road are both planted on deep layers of free draining shingle and sandy loam top soils. Viticulturalist John Sowman and his team manage the Babich Marlborough vineyards. In the Awatere Valley the 158-acre north facing Tetley Brook Vineyard and the 104-acre Wakefield Downs Vineyard are planted on well draining soils. In the Waihopai Valley, the 163-acre Cowslip Valley Vineyard is planted on gravelly soils. Several acres of the 148-acre Headwaters Vineyard, planted to loam based soils, are BioGro certified organic. The grapes from the dense soils of the 72-acre Selmes Road Vineyard are blended with fruit grown on lighter gravelly soils. Babich Wines are produced in two locations: the Babich Winery in Henderson, Auckland, and at the new winery in Marlborough built in 2013.
|Pinot Noir from various parcels from the extensive Babich vineyards in Marlborough was fermented in open vats. Following an extended maceration and the juice was drained off the skins into new and neutral oak barriques for several months.