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The Babich family has been making wine in New Zealand since 1916. All through 2016 we will be celebrating this milestone, reflecting on the stories that have shaped us over the last 100 years and looking forward to another century of innovation, achievement and winemaking excellence.

This is a classic Marlborough Sauvignon Blanc which is consistently produced in a fuller, riper, softer style that develops well. Clean, fresh and tropical, with fruit from several vineyards situated throughout Marlborough. Tropical fruits and lime with a touch of gun smoke.  The palate is a basket of sun-ripened stone fruits and passionfruit, blackcurrant with just a touch of grapefruit.  Gentle power with a dry lingering finish.

Bright, very pale straw-yellow colour with slight green hues, near colourless on the rim. The nose is softly full with lifted fermentation esters melded with gooseberry fruit, fresh herbs, green capsicums and tropical fruits, unveiling some passionfruit. Dry to taste and medium-bodied, crisp and tightly bound, slender flavours of gooseberries and tropical fruits are entwined with fresh herbs and framed by youthful phenolic textures and grip. The palate is mouthwatering with linearity and a concentrated core, the racy acid enlivening the aromatics and fermentation esters. The wine carries to a light, crisp, long lingering dry finish. This is a youthfully tight Sauvignon Blanc with gooseberry and tropical fruit lifted by fresh esters, showing a little grip. It will come together over the next 6 months and drink well with seafood and Pacific Rim fare for a further 2 years. Fruit from Wairau, Waihopi and Awatere, predominantly estate vineyards, cool-fermented in stainless-steel to 13.0% alc. RRP $22.00; Rating: 16.5+/20.0; Raymond Chan Wine Reviews

Double Gold Medal - New York World Wine & Spirits Competition 2016


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