Price:  £15.50 | Case Rate: £14.66
Ex Tax: £12.92

Babich - Black Label Sauvignon Blanc 2018

Information

  • Country: New Zealand
  • Wine Region: Marlborough
  • Wine Maker: Adam Hazeldine
  • Grape: Sauvignon Blanc
  • Grape Percentage: 100%
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2020
Food Matching

Food Matching

This award winning wine can be enjoyed with a variety of food. Serve with veal, seafood (brilliant with oysters) or a chicken dish, such as a mild chicken korma with crispy poppadums.

Duty/Vat Paid

Description

AWARDS
GOLD MEDAL – International Wine & Spirits Competition 2019
GOLD MEDAL – New York Wine & Spirits Competition 2019
GOLD MEDAL – Las Vegas Global Wine Awards 2019
GOLD MEDAL  – Korea Wine Challenge 2019
GOLD MEDAL – China Wine & Spirits Awards 2019
91 POINTS – James Suckling, www.jamessuckling.com, Oct 2018
92 POINTS – Bob Campbell, www.therealreview.com, Oct 2018
90 POINTS – Decanter World Wine Awards 2019

Wine tasting notes

Aromas of blackcurrant and citrus with white florals , minty herbals and a touch of smoke. Immediate fruit attack on entry - mandarin, red apples, passionfruit that then moves through the spectrum to lime, lemon and feijoa/herbals. Tropical and textured with freshness and length.

Winery Information

Babich

In 1916, pioneer wine maker Josip Babich fashioned his first New Zealand wine - this was the beginning of what was to become Babich Wines. In 1910, as a boy of fourteen, Josip Babich left Dalmatia (part of modern-day Croatia) to join his brothers toiling in the gumfields of the far north of New Zealand. The shift to Henderson Valley came in 1919. On a 24-hectare wilderness property, Joe and his wife Mara established a small orchard and planted classical Meunier wines. During the Second World.. read more

Expert Reviews

Vinification Notes

After harvest at our Marlborough vineyards, the grapes were quickly crushed and pressed into stainless steel tanks, where most of the juice was fermented at a range of temperatures to capture the intense varietal flavours. A small portion of juice was fermented in old oak barriques to contribute to the weight and complexity of the wine. After extensive tasting trials by the winemakers, the wine was then blended, finished and bottled.