Making the most of our good fortune
We’re lucky in many ways. There’s the great terroir of Marlborough that give our wines their special character, and the excellent wild yeast we’re blessed with in our winery.
But it is also true that we work very hard to get the best results. Like golfer Gary Player said so memorably: “The harder I practice, the luckier I get.”
Babich has certainly had lots of practise making wine in New Zealand for over 100 years.
We believe in being as hands-off as possible in our winemaking to let nature express itself. But we have found that giving nature just the right little nudge at crucial junctures can really bring out the best in our wine. The right temperature, the right yeast, the right racking regime, the right blending… it all helps.
Since 2015, we’ve increasingly been using the wild yeast in our winery. To get the fermentation going, we simply make sure the juice is at the ideal temperature, and then we wait… This yeast has proven to be very good, bringing out great flavours in the wine.
But the wine you buy in the bottle does not just come from a single ferment. Now that they understand the flavour profile of every batch of wine, our winemakers are carefully blending them to create the best combination. And the best promises to be very good in 2021, with outstanding quality across the board.
So, perhaps the really lucky ones are the people who can buy Babich wine!