Babich Black Label Pinot Gris 2010
A wine first produced in 2009 that is exclusive to restaurants and bars. The Black Label Pinot Gris has been developed to complement food with its dry, rich and full bodied style. It is partially fermented in oak barriques.
Winemaker Notes
Region:
Marlborough
Recommended Food:
Great with seafood - scallops are the perfect match.
Recommended Cellaring:
0-3 years
Production Notes:
Specific parcels of fruit were selected for the Black Label Pinot Gris. The grapes were harvested and quickly crushed. After settling, 80% of the juice was fermented in tank at various temperatures, and with various yeast, to capture varietal character and maintain freshness. The balance, 20%, was fermented in old French oak to increase the body and complexity of the wine.
Technical Notes:
Alcohol 14.5%
TA: 6.0g/l
pH: 3.64
Residual Sugar: 2.6g/l
Tasting Notes:
Notes of poached pear, caramel and a touch of spice evolve from the glass. The palate is rich and luscious with glazed pears, caramel and is layered with fresh fruits, ginger and lingering spice. This is an opulent wine, nicely balanced with a long and inviting finish, delicious.
Awards
4 STARS -Michael Cooper, Michael Cooper's Buyer's Guide to New Zealand Wines 2012
Wine Writer Reviews
"Bright, light golden-straw colour with some depth, the nose has soft, full, ripe pear and apricot aromas along with some honey. Dry to taste, soft ripe apricot and yellow stonefruit flavours are intermixed with ripe pear notes. This has good body and weight, some alcohol heat noticeable, the moderate acidity contributing a roundness to the texture. The wine finishes with dry stonefruit notes. This is up-front and straightforward, and will be a match with antipasto, poultry and Asian fare over the next 2-3 years."
-Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011
"Sold mostly in restaurants, the powerful 2010 vintage was partly barrel-fermented. Richly scented, it is full-bodied and rounded, with strong, ripe stone-fruit and toasty oak flavours, a slightly oily texture and a dry finish."
4 STARS
-Michael Cooper, Michael Cooper's Buyer's Guide to New Zealand Wines 2012
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