BABICH WINEMAKERS' RESERVE MERLOT 2002 

 

Overview:
Unique conditions over the summer 2001/autumn 2002 period in Hawke’s Bay has produced red wines of stunning quality. Higher than average rainfall over summer gave us healthy leaf canopies – this, coupled with a particularly warm and dry ripening period from mid January to harvest in April delivered dark, ripe and flavourful grapes.

Grapes:
100% Merlot

Region: 
Hawke`s Bay

Winemaker:
Adam Hazeldine

Recommended Food: 
The sweet-fruited soft finish makes it an ideal partner for ratatouille, or equally as  good with Italian-style meatballs in a garlicky tomato sauce.

Recommended Cellaring:
2-6 years

Production Notes: 
The grapes hit optimum ripeness at just under 23 brix and were harvested by hand. The crushed grapes were chilled and allowed to soak for 1 week prior to fermentation. After a total of twenty days in contact with the skins and frequent plunging during the initial fermentation period the wine was run off into a blend of new and old French oak. After 13months in barrel the wine was assembled, lightly fined, and bottled.

Tasting Notes:
A perfumed nose of sweet blueberries and plums with well integrated oak revealing itself by vanilla hints and spice. The palate is sweet fruited and soft with raspberries joining the fruit evident in the bouquet. Fine coating tannins back up the fruit and savoury notes can be noted on the finish.

Awards:
SILVER MEDAL
-New Zealand Royal Easter Wine Show, 2005

SILVER MEDAL
-Bragato Wine Awards, New Zealand, 2003

SILVER MEDAL
-New Zealand Wine Society Royal Easter Wine Show, 2004

Reviews:
"From Babich's Gimblett Road vineyard, a dark, young, almost seething wine with a lot of strength and tannin. A wine for the enthusiast - and some gutsy food flavours. Here's a Merlot which shows very dry, well spined and very much alive."
-Peter Saunders, F&B Magazine, June, 2004

"An attractive perfumed Merlot with some juicy, sweet berry flavours. There is a touch of tannin and some charry oak that gives structure. A big chewy finish."
-Tasting Team, WineNZ Magazine, August, 2004