Babich Winemakers' Reserve Sauvignon Blanc 2011
This Sauvignon Blanc is produced from a selection of grapes from our Marlborough vineyards located in the Wairau and Awatere Valleys. A combination of both barrel and cool tank fermentation has added complexity and interest to this intensely flavourful wine.
Winemaker Notes
Region:
Marlborough - Wairau and Awatere Valleys
Recommended Food:
Partner it with crumbed chicken breasts dabbed with mustard-cream sauce, or with baked salmon, smeared with salsa verde (puréed mint, parsley and capers).
Recommended Cellaring:
1-3 years
Production Notes:
After harvest the grapes were quickly crushed and pressed into stainless steel tanks where most of the juice was fermented at controlled cool temperatures to capture the intense varietal flavours. A small portion of juice was fermented in new French oak barriques to contribute to the weight and complexity of the wine.
Technical Notes:
Alcohol: 13.0%
TA: 7.4g/l
pH: 3.28
Residual Sugar: 2.15g/l
Tasting Notes:
The aroma of our Reserve Sauvignon Blanc is an intriguing and pungent melody of red bell pepper, green gauge plum and wild herbs. The palate has a sweet-fruited entry, with layers of guava, tropical fruits and a hint of lime unfolding onto the generous mid palate. This is a finely textured and elegantly structured wine with a crisp, persistent and flavourful finish.
Awards
4 STARS, 17.5/20 -Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011
4 STARS -Cuisine Magazine, Dec, 2011
4.5 STARS -Michael Cooper, Michael Cooper's Buyer's Guide to New Zealand Wines 2012
Wine Writer Reviews
"Bright, very pale straw colour with some green hues and a pale rim, this has a very fine, tightly bound, but concentrated nose of flinty minerals, gooseberries and nettles. Dry to taste, this is still tightly restrained, but a good core of fruit is apparent. Minerals, flinty lees-like flavours, gooseberries and fresh herbs unfold. This has presence and weight; fine textures along with crisp acidity forming good line and length. Fruit from the Wairau and Awatere Valleys fermented in stainless-steel, a small portion in old oak barriques, to 13.0% alc. and dryness. While shy now, this should open out and develop well over the next 2-3 years. Serve with seafood, poultry and vegetables."
17.5/20
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011
"This wine has a creamy style that many enjoyed and which complimented the fragrant aromatics and the citrus and marmalade flavours."
-Tizwine.com, Nov 2011
"A stylish example of gently oaked Sauvignon Blanc. Estate-grown in the Waihopai and Awatere valleys, it is mostly handled in tanks, but 10 per cent is fermented and lees-aged in French oak barriques. The 2011 is fleshy and finely textured, with strong, very ripe fruit flavours, a subtle seasoning of oak adding richness and complexity, and a dry, long finish. Best drinking mid-2012+."
4.5 STARS
-Michael Cooper, Michael Cooper's Buyer's Guide to New Zealand Wines 2012
"The combination of green and yellow fruit flavours signals a more complex style. This delightfully structured expression from Babich is Bordeaux-esque in style with its rich, oyster-shell-like minerality, and a touch of oak."
4 STARS
-Cuisine Magazine, Dec, 2011
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