Black Label Marlborough Pinot Noir

Babich Black Label Marlborough Pinot Noir was first produced in 2014 and is sold exclusively to restaurants and bars. The Black Label Pinot Noir is 100% estate grown and has been developed to complement food. It is a dark fruited and spicy wine with great persistence.

Select Vintage

2018

Grape:

Pinot Noir

Region:

Marlborough

Recommended Food:

Ideal with a stir-fry of cubed lamb and eggplant, also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

5 Years

Production Notes:

The grapes were crushed to open top vats and fermented with frequent plunging of the cap. The wine was left on skins after ferment to assist integration then moved to 225L oak barrels, (25% new), to undergo malolactic fermentation and mature for 7 months. After that the wine was blended, lightly fined and bottled.

Technical Notes:

Alcohol: 13.0%
TA: 5.3g/L
pH: 3.64
Residual Sugar: 0g/L

Tasting Notes:

Sweetly perfumed with ripe strawberry, raspberry and a hint of glazed cherry. Chocolate and earthy notes too with a hint of cedar. Generous mouthfeel with flavours of plum and red fruits. Medium weight, good length, and some fine grained tannins adding density to the finish. Pretty and poised.

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2017

Grape:

Pinot Noir

Region:

Marlborough

Recommended Food:

This award winning wine goes well with a stir-fry of cubed lamb and eggplant, and also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

7 years

Production Notes:

The grapes were crushed to open top vats, fermented with frequent plunging of the cap. After a period on skins post primary ferment the wine was moved to oak barriques (25% new) to undergo malolactic fermentation and mature for 10 months. After that the wine was blended, lightly fined and bottled.

Technical Notes:

Alcohol: 13.0%
TA: 5.3g/L
pH: 3.64
Residual Sugar: 0g/L

Tasting Notes:

The aroma has a floral lift, sweet dark notes with a hint of caramel, dried herbs and wood smoke. Sweet red brambles and liquorish /chocolate notes on entry. Complexity furthur develops with mushroom, nutmeg and cherry apparent. Soft and silken with balance and length.

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2016

Grape:

Pinot Noir

Region:

Marlborough

Recommended Food:

This award winning wine goes well with a stir-fry of cubed lamb and eggplant, and also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

0-6 years

Production Notes:

The fruit was harvested in excellent condition from our Cowslip Valley Vineyard in the Waihopai Valley (80%) and our Headwaters Vineyard near Renwick in Marlborough’s Wairau Valley (20%). The grapes were crushed to open top vats and, following a period of cold soaking, fermented with frequent plunging of the cap. After a period on skins post primary ferment the wine was moved to 225L oak barriques to undergo malolactic fermentation and mature for 11 months. After that the wine was blended, lightly fined and bottled in mid March.

Technical Notes:

Alcohol: 13.5%
TA: 5.8g/l
pH: 3.65
Residual Sugar: 0g/l

Tasting Notes:

Dark cherry and red fruits with gentle oak lead the nose with perfumed spice and mineral backing up. The medium weighted palate is immediately sweet fruited and then opens out revealing a generous mid-palate with cherry again. Strawberry, forest fruits, earth and savoury/herb notes can also be found. Supple and lingering.

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Technical

Alcohol:

13.50%

Clonal Selection:

Various

Fermentation:

Wild & inoculated yeast. Post ferment skin contact.

Fermentation Vessel:

Open vats

Filtration:

0.45 micron

Fining:

Egg whites

Grape:

Pinot Noir

Harvest Analysis:

Various

Harvest Dates:

23rd March - 9th April

Harvest Method:

Pellenc Selectiv

Malolactic:

Yes, in barrell

Maturation:

11 months in new and seasoned Oak: French/Hungarian

pH:

3.65

Processing:

Crushed to tank. 3-4 days cold soak.

Residual Sugar:

Dry

TA:

5.8 g/l

Year:

2016

Awards

GOLD MEDAL – Sydney International Wine Competition 2018

GOLD MEDAL – Seoul International Wine Competition 2017

GOLD MEDAL – China Wine & Spirits Awards 2017

GOLD MEDAL – Marlborough Wine Show 2017

90 POINTS – Jamessuckling.com

4 STAR – BEST BUY – Cuisine Magazine, Apr 2018

SILVER MEDAL – 91 POINTS, Decanter Asia Wine Awards 2017

SILVER MEDAL – International Cool Climate Wine Show 2017

SILVER MEDAL – International Wine Challenge 2017

SILVER MEDAL – Texsom International Wine Awards 2018

4.5 STARS – Winestate Magazine Nov/Dec issue 2017

Reviews

“Moderately deep ruby-red colour with youthful purple hues, lighter on the rim.  The nose has moderately deep aromas of dark-red cherry and berry fruit along with notes of dark herbs, a little liquorice and soft oak and reductive nuances.  Medium-full bodied has a rich core of dark cherry and raspberry fruit flavours unveiling spice, herb and liquorice elements.  Subtle red florals and reductive elements emerge as the wine carries along a lively, energetic, grainy-textured line.  The acidity leads the palate to a long juicy finish balanced by the tannin textures.  This is a moderately rich Pinot Noir with cherry and raspberry flavours along with herb, liquorice and reductive notes on a grainy-textured palate enlivened by fresh acidity.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2017

“With plenty of oak in here, this makes a real statement on first impression. Then comes some meaty charcuterie ferment-derived aromas and a swathe of dark cherry fruits. The palate has attractive fleshy appeal. Oak rides high here, too. Red berry fruit holds into the finish.”
90 POINTS
– www.Jamessuckling.com

“Bright youthful aromas of plum and berry, this is a pretty pinot that sits firmly in the red fruited spectrum. A touch of dried thyme and rosemary, a real core of fruit sweetness with crisp acidity and a moderately long finish. Still quite closed but very promising.”
4.5 STARS
-Winestate Magazine, Nov/Dec 2017 issue

2015

Region:

Marlborough

Recommended Food:

This award winning wine goes well with a stir-fry of cubed lamb and eggplant, and also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

0-6 years

Production Notes:

The fruit was harvested in excellent condition from our Cowslip Valley Vineyard in the Waihopai Valley (80%) and our Headwaters Vineyard near Renwick in Marlborough’s Wairau Valley (20%). The grapes were crushed in open top vats and, following a period of cold soaking, fermented with frequent plunging of the cap. After a period on skins post primary ferment, the wine was moved to 225L oak barriques to undergo malolactic fermentation and mature for 10 months. After that the wine was blended, lightly fined and bottled in mid-March.

Technical Notes:

Alcohol: 14.0%
TA: 5.8g/l
pH: 3.59
Residual Sugar: 0g/l

Tasting Notes:

A spicy hit with dark sweet undertones. The palate has sweet fruits and dark earthy elements concentrated and focused with viscosity and volume. Cocoa lingers on.

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Technical

Year:

2015

Awards

GOLD MEDAL – New York World Wine & Spirits Competition 2016

SILVER MEDAL – International Wine & Spirits Competition 2016

BLUE GOLD MEDAL – Sydney International Wine Competition 2017

TOP 100 – Sydney International Wine Competition 2017

DOUBLE GOLD MEDAL – WSWA 74th Annual Convention and Exposition Wine & Spirits Tasting Competition 2017

BEST IN SHOW – WSWA 74th Annual Convention and Exposition Wine & Spirits Tasting Competition 2017

92 POINTS – Blue Lifestyle, www.bluelifestyle.com 2017

Reviews

“Dark-hearted ruby-red colour with lighter garnet on the rim. The nose is full and soft with ethereal red berry fruit aromas of cherries, raspberries and strawberries entwined with red florals and nuances of dark herbs at the core. Layers of oak spices and liquorice emerge in the glass. Medium-bodied, the palate features spicy dark-red berry and cherry fruit flavours along with notes of red liquorice, framed by grainy tannin extraction and grip. Integrated acidity lies in the background, and the softness allows the extraction to fill the mouth, lending a dry-textured line. However, the fruit core of red cherries and liquorice carry the wine to a long, spicy, sinewy finish. This is a spicy red cherry and berry fruited Pinot Noir with plenty of grainy extraction and a sinewy finish.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, July 2016

“Sold principally in restaurants, the 2015 vintage was grown in the Waihopai and Wairau valleys and mostly handled in tanks; 15 per cent of the blend spent four months in old oak. A mouth-filling, fleshy wine, it has rich, ripe peach, pear and spice flavours, a hint of almonds, and a balanced, dry finish.”
4 STARS
-Michael Cooper, Michael Cooper’s 2017 Buyers Guide

“Creamy and smooth, with vanilla bean, spice and cedar accents to the berry flavors, which have a slight candied edge and a hint of orange zest.”
88 POINTS
-Wine Spectator, www.winespectator.com  2017

2014

Region:

Marlborough

Recommended Food:

This award winning wine goes well with a stir-fry of cubed lamb and eggplant, and also makes a good partner for a steak and mushroom pie..

Recommended Cellaring:

0-6 years

Production Notes:

The fruit was harvested in excellent condition from our Cowslip Valley Vineyard in the Waihopai Valley (80%) and our Headwaters Vineyard near Renwick in Marlborough’s Wairau Valley (20%). The grapes were crushed in open top vats and, following a period of cold soaking, fermented with frequent plunging of the cap. After a period on skins post primary ferment, the wine was moved to 225L oak barriques to undergo malolactic fermentation and mature for 10 months. After that the wine was blended, lightly fined and bottled in mid-March.

Technical Notes:

Alcohol: 13.5%
TA: 5.9g/l
pH: 3.56
Residual Sugar: 0g/l

Tasting Notes:

A spicy hit with dark sweet undertones. The palate has sweet fruits and dark earthy elements concentrated and focused with viscosity and volume. Cocoa lingers on.

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Technical

Year:

2014

Awards

GOLD MEDAL – China Wine & Spirits Awards 2015

GOLD MEDAL – 92 POINTS – San Francisco International Wine Competition 2015

4.5 STARS – Cameron Douglas, Master Sommelier, TheShout NZ/HospitalityBusiness Magazine, June issue 2015

4.5 STARS, 90 POINTS –Sam Kim, www.wineorbit.co.nz, May 2015

SILVER MEDAL – International Wine & Spirit Competition 2015

SILVER MEDAL – Marlborough Wine show 2015

90 POINTS – Wine Spectator Magazine, Oct 31, 2015

4 STARS, 18/20 POINTS -Raymond Chan, www.raymondchanwinerviews.co.nz, Jan 2016

SILVER MEDAL – San Francisco International Wine Competition 2016

Reviews

“Lots of warm brown spice laced red fruits with ripe cherry and raspberry combinations; medium+ oak influences. On the palate – dry, fresh, firm, youthful and packed with flavour both fruit and oak lead; medium+ acidity and lots of tannins with finer moments; medium+ finish, balanced and well made.”
4.5 STARS
Cameron Douglas, Master Sommelier, TheShout NZ/HospitalityBusiness Magazine, June issue 2015

“Soothing and comforting, this immediately appealing pinot shows complex aromas of cherry, plum, nutmeg and floral with a touch of dried herb complexity. The palate is ripe, rounded and beautifully weighted, and offers elegant mouthfeel and silky texture.”
4.5 STARS, 90 POINTS
Sam Kim, www.wineorbit.co.nz, May 2015

“Perfumed and lively, with a core of mouthwatering, perfectly ripe raspberry flavours and a touch of cherry.  Cherry cola, hibiscus, red licorice and floral overtones add to the complexity, leading to a long, lingering finish.”
90 POINTS
Wine Spectator Magazine,  Oct 31, 2015

“Yes, Marlborough does grow other types of grapes, even red ones.  Easy cherry smells with a hint of spice, smoke and flowers.  Sweet and sour black cherry palate, finishing with juicy raspberry and quite silky as it goes down.  A little nervy with youth but could handle a venison burger perfectly.”
8.5/10
Regan Drew, Queensland Times, 24th Oct 2015

“Bright ruby-red colour with some depth, lighter on the edge.  The nose is elegantly full with gentle, lifted aromatics of red florals and red cherry and berry fruit, unfolding violet fragrances entwined with savoury herbs and pepper.  This builds in volume, unveiling hints of cedary and toasty oak.  Medium-bodied, the fruit is bright, sweet and aromatic with ripe flavours of dark red cherry and berry fruit and lifted floral elements.  The palate features a fine core with very fine-grained tannin extract and integrated acidity which enlivens the fruit sweetness.  As the wine flows, cedary and toasty oak nuances unfold and combine with the fragrant fruit leading to a long, dry finish.  This is an elegantly structured, fine-textured, aromatic Pinot Noir with cherry-ish fruit and cedary oak suggestions.  Match with grilled and roasted duck or pork, and with Asian fare over the next 4 years.  Fruit from 80% ‘Cowslip Valley’, Waihopai and 20% ‘Headwaters’, near Renwick, given a cold soak and fermented to 13.5% alc, the wine aged 10 months in barriques.”
4 STARS
18/20 POINTS
-Raymond Chan, www.raymondchanwinerviews.co.nz, Jan 2016

“Pale ruby-purple colored, the 2014 Babich Black Label Pinot Noir exudes red plum, mulberry and black cherry aromas with underlying notes of violets and dark chocolate.  Light to medium-bodied, it packs a lot of juicy fruit into an elegant package with a good frame of chewy tannins and just enough freshness, finishing with very good persistence.”
-Lisa Perrotti-Brown, www.erobertparker.com, #224, Apr 2016

“Well-built, with solid structure, precise ripeness and layers of flavour. Medium-bodied, it suggests jammy berries lifted by juicy acidity and baking spices, with an earthy underpinning and solid tannic grip. Versatile at the table and suitable for grilled salmon, roast poultry as well as roasted red meats. Available in Ontario.”
90 POINTS
-The Globe and Mail, Beppi Crosariol, Jan 24 2017