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Black Label Hawke’s Bay Merlot

This stylish Babich Black Label Hawke’s Bay Merlot is produced from a special selection of grapes grown in the stony soils of our Irongate vineyard in the Gimblett Gravels region of Hawke’s Bay. It displays an attractive wealth of berry fruit and plum aromas, balanced by a full flavoured, soft tannin finish.

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2014

Grape:

86% Merlot; 14% Malbec

Region:

Hawke's Bay

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:

2-10 years

Production Notes:

Fermentation took place in open vats with temperature allowed to rise to 30C. Frequent hand plunging of the cap controlled temperature and aided tannin and colour extraction. After almost a month in contact with the skins the wine was run off into a blend of new and old French oak. After eleven months in barrel the wine was assembled, lightly fined and bottled.

Technical Notes:

Alcohol: 14.0%
TA: 5.7g/l
pH: 3.6
Residual Sugar: 0g/l

Tasting Notes:

Complex aromas of a bouquet of plum, leather and cedar, with a hint of chocolate. A warm and very even palate with good density, sweet red and black fruits and spice lingering on the savoury finish.

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2013

Grape:

Merlot

Region:

Hawke's Bay

Recommended Food:

The sweet-fruited soft finish of this Hawke’s Bay Merlot makes it an ideal partner for ratatouille, or equally as good with Italian-style meatballs in a garlicky tomato sauce.

Recommended Cellaring:

2-10 years

Production Notes:

Fermentation took place in open vats with temperature allowed to rise to 30C. Frequent hand plunging of the cap controlled temperature and aided tannin and colour extraction. After almost a month in contact with the skins the wine was run off into a blend of new and old French oak. After nine months in barrel the wine was assembled, lightly fined and bottled.

Technical Notes:

Alcohol: 13.5%
TA: 6.1g/l
pH: 3.52
Residual Sugar: 0g/l

Tasting Notes:

Well fruited and complex, with aromas of Black Doris plums, leather, cocoa and cedar combining to create a classic claret nose. The palate is dense and warm from entry to the spicy finish. It has spicy red and dark fruits complemented nicely by earthy savoury notes.

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